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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Chile Relleno
Poblano Chile, Chihuahua Cheese, Carnitas, Cotjia Cheese, Chile Oil, Pepitas, Sour Cream, Salsa Roja | Chef Brooke Warden of Pink Cactus
Mushroom Escabeche
Maitake Mushrooms, Ajo Blanco, Pickled Mustard Seeds, Ramp Vinegar, Kombu Oil | Chef Seth Green of Tempest
Grilled Oysters
Garlic Butter, Parmesan, Texas Toast | Chef Andrew Hartenstein of Leon's Oyster Shop
Birria Burger
Toreados, Oaxacan Cheese, Garlic Aïoli, Milk Bread, Birria Consomé | Chefs Daniel Aranza and Felipe Vera of Strange Bird
Grilled Pork Chop
Butter Beans, Grilled Cabbage, Black Garlic Jus | Chef Mark Bolchoz of Indaco
Sesame Collard Greens
Pulled Chicken, Garlic, Chiles, Soy Sauce, Sesame Dressing, Benne Seeds | Tyler Cook of Fiddler’s Fire
Sweet Corn Soup Dumplings
Chanterelle Mushrooms, Ginger, Fresh Corn, Basil, Dipping Sauce | Chef Walter Edward of Chasing Sage
Pecorino Romano PDO Tamale
Shredded Chicken, Red Chile Sauce, Pecorino Romano PDO Queso, Jalapeño, Cilantro | Chef Zechariah Perez of Odd Duck
Orange #27
Orange, Salted Egg Yolk, Pecorino Romano PDO Hollandaise, Coffee Oil, Candied Fennel Seed | Chef Daniel Matho of Maison Matho
Fruity Pebble Pancakes
Honey Butter and Maple Syrup | Restaurateur Jeremiah Schenzel of Daps Breakfast & Imbibe
Arros con Cangrejo
Carolina Gold Rice, Crab, Spicy Sofrito, Herb Oil, Sweet Paprika, Chives | Chef Juan Cassalett of Malagón
Gnocchetti di Testa
Pig's Head Bolognese, San Marzano Tomatoes, Pecorino Romano, Basil | Chef Colin Marceli of Renzo
Singapore Fried Rice
Jasmine Rice, Ham, Crab, Peas, Corn, Curry Aïoli, Fresh Herbs, Tempura Crunch | Chef Shuai Wang of Jackrabbit Philly
Roasted Bone Marrow Beef Tartare
Radish, Parlsey, Tarragon, Garlic-Tarragon Aïoli, Toasted Baguette | Chef Andrew Gantt of Kimpton Brice Hotel
Grilled Suya Skewers
Marinated Hanger Steak, Suya Spice, Sliced Chiles | Chef Bintou N’daw of Bintü Atelier