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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Bò Một Nắng Muối Kiến
Skirt Steak, Lemongrass, Thai Chiles, Roasted Ants, Cucumber, Lemon | Chef Jerald Head of Mắm
Nosh Plate
Chicken Liver Mousse, Egg Mouse, Spelt Crackers, Dill Oil, Strawberry Jam, Sweet and Sour Pickles, Chives | Chef Jeremy Salamon of Agi’s Counter
Dry-Aged Rohan Duck
Cardamom Glaze, Duck Jus, Sherry Vinegar, Pickled Kumquats, Dill, Sea Salt | Chef Michael DeStefano formerly of Oak and Rowan
Ox Bone Cream Pasta
Spaghetti, Ox Bone Broth, Shallots, Jalapeños, Garlic, Scallions, Crumbled Bacon | Chef Eric Jaeho Choi of C as in Charlie
Bluefish Sashimi
Fermented Asparagus-Buttermilk Whey, Plum, Cauliflower Purée, Basil | Chef Chris Cote of Pearl Street Supper Club
Duck Borek
Orange-Coriander Glaze, Pistachios, Candied Orange Peel | Chef Madeline Sperling of Zou Zou’s
“Al Pastor” Walnut Taco
Pineapple Pico, Pickled Jalapeños, Purple Cabbage, Cilantro, Lime | Chef Xila Caudillo of Rabbit
Braised Short Ribs
Soy Sauce, Garlic, Shallots, Roasted Delicata Squash, Scallions | Chef Zhan Chen of Potluck Club
Yeung Yu Sang Choi Bao
Stuffed Rainbow Trout, Watercress and Herb Salad, Pickled Mustard Green Condiment, Lettuces | Chef Calvin Eng of Bonnie’s
Buckwheat Noodle Salad
Blue Crab, Roasted Eggplant, Szechuan Peppercorn Vinaigrette, Mint, Sesame Seeds | Chef Michael Gulotta of Maypop
Sorana White Beans
Roasted Mushrooms, Pickled Mushrooms, Confit Mushrooms, Mushroom Bouillon, Hazelnut Oil, Lemon, Chives | Chef Telly Justice of HAGS
Smoked Trout
Celery Root Cream, Pickled Celery, Smoked Whitefish Broth, Red Onion, Dill Oil, Lemon | Chef Ed Szymanski of Lord’s
Pork Belly Indad
Niman Ranch Iberian Duroc, Saag, Coconut Grits, Pistachio Dukkah, Fenugreek Confit Shallots, Mint | Chef Jackie Carnesi of Nura
Kale-Cabbage Salad
Cypress Grove Humboldt Fog Goat Cheese, Honeycrisp Apples, Seasoned Burrata, Pinenuts, Za'atar, Sumac Dressing | Chef Aretah Ettarh of Gramercy Tavern
Cranberry Beans
Parsley Butter, Spearmint, White Vinegar, Sea Salt | Chef Chris Cote of Pearl Street Supper Club
Roasted Duck
Roman White Beans, Sauce Apicius, Sage Gremolata, Candied Oranges, Breadcurmbs | Chef Rachael Collins of Juliet
Tuna Tartare
Mountain Rose Apple, Sherry Vinegar Granita, Kombu Oil, Winter Radishes, Shiso | Chef Andrew Manning of Longoven
Sweet and Sour Fried Chicken
Ginger, Garlic, White Soy, Sherry Vinegar | Chef Esther Ha of Momofuku Ko