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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Aguachile de Mandarina
Sea Scallops, Jicama, Citrus, Radish, Chiles, Red Onion, Cilantro | Chef TJ Steele of Claro
Chicken Liver-Foie Gras Mousse Cannoli
Shallot Jam and Pistachios | Heather Pelletier of Chumley’s
Lemon-Glazed Grilled Shrimp
Sunchoke Purée and Microgreens | Chef Osvaldo Garrida of Capitale
Baby Banana
Baby Banana with Banana Cake, Banana Cremeux, Chocolate Ganache, Coffee Ice Cream, Chocolate-Hazelnut Croustillant | Pastry Chef Eunji Lee of Jungsik
Aztec Negroni
Mezcal, Campari, Vermouth, Pedro Ximenez Sherry, Bird's Eye Chile Tincture, Mole Bitters | Bartender Stacey Swenson of Dante
Chocolate and Barley
Barley Ice Cream, Malt Ice Cream, Cacao Nib, Cardamom Crémeux, Malted Shortbread, Liquid Chocolate Shortbread, Chocolate Crunch | Manuela Sanin of Eleven Madison Park
Tartare Tostada
Lone Mountain Wagyu, Grasshopper Mayonnaise, Avocado, Salsa Macha | Chef Matt Conroy of Oxomoco
Sopressini
Smoked Mussels, Pimentón, Peroni, Cilantro Macho | Angie Rito and Scott Tacinelli of Don Angie
Smoked and Fried Cornish Game Hen
Hot Chicken Paste and Tabasco-Spiked Hot Honey | Chef Jean-Paul Bourgeois of Blue Smoke
Grilled Lamb Steak
Eggplant and Currant Caponata, Carrot Purée, Spiced Sesame Seeds, Grilled Spigarello | Chef Tae Strain of Momofuku CCDC
Thai Curry Pâte de Fruit
Salted Coconut Cream, Lemongrass, Ginger, Candied Ají Dulce Peppers | Pastry Chef Anne Specker of Métier and Kinship
Chicken Skin Dumplings
Sticky Rice, Dried Shrimp And Scallop, Salt Cod, Chinese Sausage, Edamame, Macadamia Nut, Chile | Chef Matthew Crowley of Spoken English
Shumai Dorado
Pork and Shrimp Shumai, Quail Egg, Gold, Chicha De Jora-Sesame-Black Vinegar Dip Sauce | Chefs Carlos Delgado and José Andrés of China Chilcano