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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Chicken-Fried Morels
Chicken Mousse, Buttered Hot Sauce, Shaved Asparagus, Cilantro | Chef David Dunlap of Maple & Pine
Bison Tartare
Mushrooms, Radishes, Dijon Mustard, Worcestershire Sauce, Sterling Caviar, Quail Egg Yolks, Parsley | Chef Sina Molavi of Occasions Caterers
Roasted Spaghetti Squash Ssam
Gochujang Sauce, Peanut Suace, Chile Oil, Fried Shallots, Bibb Lettuce, Lime | Chef Tim Ma of American Son at Eaton Hotel
Fermented Durian Curry
Spaghetti Squash, Pickled Chiles, Lime, Fresh Herbs | Chefs James Wozniuk and Erik Bruner-Yang of Spoken English
Blind Tiger
Jägermeister, Banana Liqueur, Grapefruit, Lime, Bitters | Bartender Brandon Peck of The Jasper
Chicken and Dumplings
Heritage Chicken, South Delaware Slippery Dumplings, Chicken Broth, Charred Onion Oil, Chives | Chef Hari Cameron of a(MUSE.)
Olive Oil Shortbread
Olive Oil Gelato, Olive Oil Jam, Blackberries, Thyme | Pastry Chef Megan Fitzroy Phelan of Longoven
Smoked Brisket
Meyer Natural Beef and Sorghum Barbecue Sauce | Chef Jerome Grant of Sweet Home Café
Duck Leg Confit Fried Rice
Duck Egg, Vadouvan-Onion Condiment, Fermented Ginger, Benne Seeds | Chef Opie Crooks of A Rake’s Progress
Barley Miso Wagyu
Barley Miso Wagyu with Dashi, Enoki Mushrooms, Honey Truffles, Chive Oil | Chef Drew Adams of Bourbon Steak DC
Labanos at Pinaitum
Radishes, Burnt Coconut Crema, Honey, Pistachio Dirt, Lemon | Tom Cunanan of Bad Saint
Everything Bagel
Smoked Salmon and Cream Cheese | Daniela Moreira of Call Your Mother Deli
Aguachile Verde
White Pacific Shrimp, Serrano Chiles, Cilantro, Onion, Cucumber, Lime Juice, Maggi Seasoning | Carlos Raba of Clavel
Miso Cabbage e Pepe
Green Cabbage, Leeks, White Miso, White Pepper, Parmesan, Celery, Lime | Chef Kevin Tien of Himitsu