RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Pork Belly Burnt Ends
Smoked Pork Belly with Maple BBQ Sauce | Chef Quy Hoang of Blood Bros. BBQ
St. Louis Pork Ribs
Coffee Dry Rub, Mustard, Cocoa Bitters, Banana-Flavored Whiskey | Chef Quy Hoang of Blood Bros. BBQ
Menudo Ramen
Hakata-Style Ramen Noodles, Tonkotsu Broth, Menudo Tare, Honeycomb Tripe, Hominy, Menudo Aroma Oil, Cilantro, Lime, Toasted Chiles | Chef Christopher Krinsky of Ramen del Barrio
Tamarind-Glazed Half Chicken
Salsa Cruda, Chayotes Calabaza, Pistachios, Cilantro | Chef Jesse Kuykendall of Ocho
Basil Tamal
Jalapeño Mornay, Shishito Pesto, Quesillo, Spinach, Fried Basil, Banana Leaf | Chef Taylor Chambers of Suerte
Pink Pineapple and Star Fruit
Passion Fruit Dressing, Ash Oil, Aji Amarillo, Thai Basil | Chef Harvard Aninye of Canje
Summer Samurai
Sochu, Charanda Rum, Golden Falernum, Kabocha Syrup, Lime, Pineapple, Makrut Lime Tincture | Bartender Nadia Hernandez of Watertrade at The South Congress Hotel
Achiote Chicken
Citrus, Garlic, Cilantro, Flour Tortillas | Chef Jaime Gonzalez of Carriquí
As You Were Old Fashioned
Brown Butter-Infused Rye Whiskey, Maple Oleo Saccharum, Orange | Bartender Cameruhn Garner of The Archer Hotel
Strawberry Kolache
Cream Cheese, Strawberry Jam, Crumble | Pastry Chef Jules Stoddart of Little Ola’s Biscuits
Charred Cabbage
Toasted Oats, Sultanas, Fresh Herbs, Lemon-Tahini Vinaigrette | Chef Alonso Luna of P6 at The LINE Austin
Whole Wheat Hazelnut Cake
Vanilla Buttercream and Strawberry-Rhubarb Jam | Baker Abby Love of Abby Jane Bakeshop
Grapefruit Curd
Grapefruit Sorbet, Aloe Foam, Fresh Grapefruit, Olive Oil, Fennel Pollen, Edible Flowers | Pastry Chef Ariana Quant of Uchiko
Coffee Crème Brûlée
Banana Sorbet, Malt Crumble, Coffee Meringue, Malt Tuile | Pastry Chef Elise Russ of Clementine
Stuffed Onion
Sausage, Beef Broth, Parmesan, Breadcrumbs | Chef Cassie Ramsey of Restaurant Claudine
Fried Green Tomato Po’boy
Beefsteak Tomato, Smoked Bacon, Shredded Lettuce, Pickles, Ranch, Green Goddess Dressing, Hot Sauce Vinaigrette | Chef Rene Garza of Uptown Sports Club