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. All recipes are provided directly from the featured professionals and are not recipe tested by StarChefs or any of its affiliates.

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Salmon Mi Cuit

Scottish Salmon, Orange Kosho, Lemon Brodo, Basil Oil, Radish, Chives | Chef Max MacKissock of The Culinary Creative Group

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Sea Bass Porchetta

Chilean Sea Bass, Kale Powder, Olive Tapenade, Honey, Grilled Baby Gem Lettuce | Chef Bernardo Paladini of Torno Subito

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Tsukune

Chicken, White Miso, Brown Butter, Tare Sauce | Chefs Arrel Pluviose and Roberto Small of Yakitori Yatai

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Veloce

Aperol, Orange Wine, Mezcal, Red Wine Vinegar, Grapefruit | Bartender Ricardo Acevedo of ViceVersa

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Lake Trout

Roasted Potatoes, Broccoli, Chimichurri, Napa Cabbage, Dijonnaise, Charred Lemon | Chef Michael David of Farm to People

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Suadero Taco

Onions, Salsa, Cilantro, Lime, Corn Tortilla | Chefs Eduardo Lara and Pablo Reyes of The Wolf of Tacos

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Cabrito Smash Burger

Beef Patty, Spanish Chorizo, Cantimpalo Chorizo, Goat Cheese, Crispy Sweet Potato, Cabrito Sauce, Honey | Chefs Guillermo Felipe, Daniel Machicao, and Carlos Reverón of Cowy Burger

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Taglierini

Peperoncino, Chopped Anchovies, Garlic, Parsley, Breadcrumbs | Chef Juan Manuel Umbert of PASTA

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Solstice

Tequila, Aperol, Allspice-Infused Chardonnay, Pineapple Shrub, Lime, Allspice Sabayon, Allspice Leaf Dust | Bartender Jackie Rey of Stubborn Seed

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Jewel

Yerba Mate-Infused Gin, Blanc Vermouth, Boomsma Cloosterbitter, Eucalyptus Honey, Italicus | Bartender Diego Deleon of Kaori

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