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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Fluke Crudo
Brined Chia Seeds, Lime-Fish Sauce Vinaigrette, Grapefruit, and Puffed Quinoa | Chef Christa Chase of Tartine Manufactory
Oyster Mushroom Gwa Bao
Hoisin, Pickled Mustard Greens, Crispy Garlic | Chefs Judy Ni and Andy Tessier of bāo• logy
Apple Cider Doughnut
Cider-Scotch Glaze and Cinnamon-Cardamom Sugar | Chef Alex Talbot of Curiosity Doughnuts
Coq au Vin Casarecce
Wine-Braised Chicken, Carrot and Horseradish Casarecce, Celery Leaves | Chefs Mark and Eric Plescha of Charcoal BYOB
Cherry Blossom Mousse
Black Sesame Sablé, Pickled Cherries, White Chocolate-Brown Butter Crumble, Labneh Sorbet, Black Sesame Tuile | Pastry Chef Monica Glass of Constellation Catering
Braised Short Rib
Fermented Chiles, Mole Beef Jus, Beef Fat-Roasted Carrots, Carrot Purée. Sunflower Sprouts, Mustard Greens | Chef Matt Harper of Kensington Quarters
Short Rib Slider
Braised Short Rib Roulade, Black Truffle Aïoli, Manchego Cheese, Sesame Buns | Chef John Suley of Constellation Catering
Baked Salmon
Preserved Ramp Vinaigrette, Cara Cara Orange, Shiso, Trout Roe | Chef Alexander Yoon of Little Fish
Ovaltine Milk Punch
Bols Genever, Ovaltine, Lemon, Red Wine, Raw Sugar | Bartender Paul MacDonald of Friday Saturday Sunday
Cider Shaved Ice
Rice Pudding, Apple, Hazelnut Crumble, Sherry Vinegar, Kumquats | Pastry Chef Samantha Kincaid of Cadence
Brussels Sprouts
Smoked Celery Root Purée, Citrus Chawanmushi, Sunchoke Chimichurri, Mushroom-Sherry Broth | Chef Chad Williams of Friday Saturday Sunday
Monkfish Cavatelli
Fennel, Saffron, Toasted Breadcrumbs, Parsley | Chef Michael Vincent Ferreri of Res Ipsa Cafe
Chocolate Konafi
Chocolate Labneh Ganache, Orange Blossom Syrup, Charred Sweet Potato Ice Cream, Candied Sweet Potato | Pastry Chef Camille Cogswell of Zahav