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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Tacos de Yuba Guisado
Fresh Yuba, Guajillo-Tomato Salsa, Lime Juice, Cilantro, Corn Tortillas | Chef Julie Warpinski of Big Star
Tacos Suaderos
Braised Beef Belly, Vegetable Escabeche, Rajas con Crema, Avocado Purée, Corn Tortillas | Chef Jonathan Zaragoza of Birrieria Zaragoza
Smoked Pata Croquette
Spicy Coconut, Braised Lacinato Kale, Brassica Flowers | Chef Carlo Lamagna of Magna
Malbec-Braised Tripe
Chickpeas, Lavender, Coriander, San Marzano Tomatoes, Basil | Chef Edouardo Jordan of Salare
Prawns and Walnuts
Embered Kohlrabi, Egg White Shoyu, Burnt Walnut Oil, Lime | Chef Kevin Fink of Emmer and Rye
Grilled Skirt Steak
Nutella Mole, Red Onion, Arugula, Lemon, Olive Oil | Chef Jason Dady of Jason Dady Restaurants
Swordfish Belly
Salsify Custard, Saffron-Chorizo Sauce, Herb Salad | Chef Jamilka Borges of Spoon
Spit-Jack Pumpkin
Wild Mushrooms, Blackberry Preserves, Venison Jus, Sweet Herbs, Pumpkin Seeds | Chef Jason Bond of Bondir
Beef Cheek and Cocoa Canneloni
Béchamel, Salsify Purée, Chimichurri, Parmigiano-Reggiano | Chef Evan Allumbaugh of Che Fico
Yerba Mate-Smoked Lamb Belly
Salt Baked Carrots, Picholine Olive Dulche de Leche, Black Pepper and Cherry Glaze, Whipped Lardo | Chef Greg Biggers of Chestnut Provisions at Sofitel
Mushroom alla Carbonara
Strozzapreti, Black Trumpet Mushrooms, Parmesan, Parsley, Watercress | Chef Fernanda Tapia of Comedor
Oxtail Raviolo
Smoked Sunflower, Spiced Heirloom Carrot, Pickled Mushroom, Petite Herbs | Chef Allison Trent of Ysabel
Khao Kha Moo
Ovaltine-Braised Pork Hocks, Coca-Cola, Chile-Vinegar Paste, Jasmine Rice, Chinese Broccoli, Hard-Boiled Eggs, Cilantro | Chef Nong Poonsukwattana of Nong's Khao Man Gai
Coconut Ash Pudding
Coconut Ash Pudding with Rose Cream, Coconut, Pink Rose Petals, Candied Peanuts, White Currants, Lime Zest | Pastry Chef Maya Erickson of Langbaan
Dungeness Crab and Cucumber
Diva Cucumbers, Mead-Pickled Rose Petals, Rice Vinegar | Chef Vince Nguyen of Jolie Laide
30-Layer Patatas Bravas
Russet Potatoes, Basque Chiles, Garlic, Tomatoes, Pimentón, Lacto Aïoli, Parsley | Chef Jose Chesa of Ataula
Seaweed Noodles
Dungeness Crab, Baby Bok Choy, Soy Tea, Pickled Ginger, Cilantro, Nori Powder | Chefs Seif Chirchi and Rachel Yang of Revelry