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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Strawberry Poptart
Strawberry Jam and Vanilla-Strawberry Glaze | Baker Alejandra Luaces of Hell Yeah Gluten Free
Fancy Toast
Whipped Vanilla Ricotta, Blueberry-Poblano Jam, Prosciutto, Basil, Sourdough Bread | Chef Carrie Baird of Fox and The Hen
Honey Custard
Citrus Caramel, Vanilla, Lemon | Pastry Chefs Keaton Vasek and Michael Werrell of The Continental
Wood-Grilled Pork Tenderloin
Fingerling Potato-Brussels Sprout Hash, Bacon, Vanilla-Bourbon Jus | Chef Andrew Zimmerman of Proxi
Sweetpotato Miso Pie
Roasted North Carolina Sweetpotato, Miso, Pumpkin Spice, Poblano Whipped Cream | Pastry Chef Kaitlin Guerin of Lagniappe Baking
Burnt Pecan and Vanilla Pork Rillette
Fennel Seed, Tarragon, Lemon, Green Peppercorn | Chef Misti Norris of Petra and the Beast
The Big Table Apple Pie
Fiji Apple-Infused Bourbon and Calvados, Apple Cider Syrup, Vanilla, Orange Bitters | Bartender Gabe Sanchez of Midnight Rambler
Sonoran Donuts
Cypress Grove Goat Cheese, Campfire Cajeta, and Powdered Sugar | Chef Kelly Whitaker of id est
Chocolate, Banana, and Maple
Roasted Chocolate Ice Cream, Banana Sherbet, Maple Caramel, Whipped Banana Cream, Yuzu Granita, and Maple Banana Milk Foam | Pastry Chefs Keaton Vasek and Michael Werrell of The Continental
S’mores Bonbon
Vanilla Marshmallow, Salted Dark Chocolate Ganache, Graham Cracker Sablé, and Chocolate Shell | Chocolatier Ashleigh Pearson of Petite Soeur
Pistachio Babka
Enriched Dough, Pistachio Butter, Burnt Cinnamon Anglaise | Baker Matthew Ramirez of Lucia
Cheesecake Hand Pie
Vanilla, Allspice, Honey, Orange Graham Cracker, and Cream Cheese | Pastry Chef Meg Galus of Cocoa + Co.
Baby Back Ribs
Vanilla, Fish Sauce, Cashew, and Chives | Chef Hugh Acheson of Empire State South
Magret Duck Breast
Sweet Potato, Apple, Pepitas, Root Vegetables, Spiced Vanilla, and Plum | Chef Matt Bolus of The 404 Kitchen
Baobab Sour
London Dry Gin, White Rum, Baobab, Vanilla, Lemon, and Orange Bitters | Bartender Blake Walker of Amor y Amaro
Gnocchetti
Wild Crawfish, Vanilla Tom Yum Butter, Pickled Mirliton, and Citrus Breadcrumbs | Chef Michael Gulotta of MOPHO
Nice & Smoky
Mezcal, Green Chartreuse, Spiced Vermouth, Celery, Vanilla, and Citrus Bitters | Chef Linda Dennison of Topolobampo