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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French Dip
Ancho-Rubbed Wagyu, Gruyere, Arugula, Horsey Sauce, Ciabatta | Chef Steven Redzikowski of Acorn
New York Strip
Yorkshire Pudding, Parsnip Purée, Roasted Carrots, Citrus Butter | Chefs Samuel Charles and Marcus Eng of The Way Back
Buffalo Yogurt Panna Cotta
Quince Tea, Juniper, Satsuma Sorbet, and Bruléed Grapefruit | Pastry Chef Alberto Hernandez of Frasca Food and Wine
Chocolate-Hazelnut Éclairs
Pastry Chefs Gonzo Jimenez and David Lewis of Miette et Chocolat
Wood Oven-Roasted Carrots
Farro, Chickpeas, Cumin Vinaigrette, and Pine Nuts | Chef Max MacKissock of Bar Dough
Saffron Cavatelli
Braised Lamb, Garlic Breadcrumbs, and Chile Threads | Chef Cindhura Reddy of Spuntino
Radish Top Gazpacho
Pickled Radishes, Smoked Trout Roe, and Lemon Balm | Chef Greg Baxtrom of Olmsted
Soup to Coconuts
Japanese Whisky, Coconut-Sesame-Honey Syrup, Ginger, Lime Leaf | Bartender A-K Hada of PDT
Clams and Cockles
Fermented Black Beans, Squid Ink, Pig's Blood, Thai Basil | Chef Angela Dimayuga of Mission Chinese Food
Smoked Salmon
Marinated Fennel, Fennel Purée, Dill-Dijon Mustard, Dill Oil, Caraway, Osetra Caviar, Pumpernickel Loaf | Chef Aaron Bludorn of Café Boulud
Tequila Sunrise
Grapefruit Sorbet, Buddha’s Hand Soda, Pomegranate, Crystallized Violet | Pastry Chef Anna Bolz of Per Se
Roasted Carrots
Chicken Liver Mousse, Pickled Red Cabbage, Sourdough Breadcrumbs | Chef Suzanne Cupps of Untitled
Seared Duck
Egyptian Dirty Rice, Lentils, Chickpeas, Spicy Tomato Sauce | Chef Ham and Sohla El-Waylly of Hail Mary
Seaweed Bucatini
Mussels, Squid, 'Nduja, Ground Pork, Breadcrumbs, Lobster Bottarga, Chives | Chef Jon Nodler of High Street on Hudson