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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Jamón Ibérico-Wrapped Leeks
Onion, Garlic, Meyer Lemon, Valdeón Cheese, Chives | Chef AJ Voytko of The Porter
Foragers Agnolotti
Portobello and Morel Mushrooms, Mascarpone, Parmesan, Pea Purée, Microgreens | Chef Elijah Coe of Vibrant Table Catering & Events
Fried Eggplant
Black Garlic and Cherry Tomato Relish, Shishitos, Fromage Blanc, Sungold Tomato Emulsion | Chef Maya Lovelace of Yonder
Rabbit in a Clay Pot
Braised Rabbit, Garlic Broth, Onion Flowers, Potato Pancakes | Chef Bonnie Morales of Kachka
Kibbe Naya
Lamb, Sprouted Barley, Turmeric Yogurt, Chips, Little Gem Lettuce | Chef Sam Smith of Tusk
Wagyu Zabuton
Pickled Garlic Chives, Kale, Smoked Beef Fat, Truffle-Oxtail Reduction | Chef Justin Woodward of Castagna
Beef Pares
Bone Marrow Suman, Sticky Rice, Citrus Microgreens, Banana Leaf | Chef Carlo Lamagna of Magna
Pink Peppercorn Pavlova
Orange Marmalade, Lime Sherbet, Yogurt Chiboust, Cara Cara Orange, Vanilla-Infused Olive Oil | Pastry Chef Lauren Breneman of Coquine
Café de Olla
Smalltime Roasters Volcán de Fuego Coffee, Mexican Cinnamon, Orange, Cloves, Fennel Seeds | Roaster Angel Medina of Smalltime Coffee Roasters
La Moreneta
Mezcal Alipus, Vermouth, Campari, Aveze, Orange Bitters | Bartender Angel Teta of Ataula
Blended Mushroom-Beef Burger
Harissa Aïoli, Broccoli Slaw, Ketchup, Red Onion, Cheddar Cheese, Hawaiian Bun | Chef Marcelle Crooks of Little Bird Bistro
North Star
Rye Whiskey, Apple Brandy, Sherry, Celery Seed Syrup, Bitters | Bartender Adam Robinson of Deadshot
Espresso Maduro
Grey Goose Vodka, Cold Brew, Plantain Cordial | Bartender Brandon Josie of Palomar
Turmeric Curry Mussels
Thai Curry, Coconut Milk, Fish Sauce, Betel Leaves, Steamed Rice, Cucumber, Green Beans | Chef Earl Ninsom of Hat Yai
Orecchiette and Peas
Smoked Almonds, Parmesan Broth, Fiore Sardo, Lemon Breadcrumbs | Chef Katy Millard of Coquine
Stewed Mussels
Chickpea Cake, Harissa Tomato Sauce, Berbère Aïoli, Pickled Smoked Jalapeño, Pear Butter, Lemon | Chef Marcelle Crooks of Little Bird Bistro