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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The Forager
Porcini-Cocoa Nib-infused Whiskey, Lemon, Sherry, Orgeat, and Mint | Bartender Leanne Favre of Clover Club
Spirited A-Whey
Pandan-Whey Syrup, Mizi Lemongrass Shochu, Celery Juice, and Sparkling Water | Bartender Brian Evans of Sunday Hospitality
Cocoa Scarpinocc
Roasted Kabocha Squash, Caramelized Onions, Mascarpone, Stracciatella, and Cocoa Nibs | Chef Albert Di Meglio of Barano
Cocoa Tamal
Sesame-Peanut Butter, Concord Grape Sorbet, Toasted Peanuts, and Maldon Salt | Pastry Chef Isabel Coss of Cosme
OG Fried Rice Egg Roll
Chinese Sausage, Egg Crêpe, and Chile Duck Sauce | Chef Julie Cole of Nom Wah
Bone Marrow Oreos
Smoked Oat Milk, Chocolate Cookie, Cultured Cream, Vanilla, and Salt | Chef Hari Cameron of a(MUSE.)
Beef-Crab Fat Fried Rice
Braised Beef, Crab Fat Sauce, Bell Peppers, Fish Sauce, and Scallions | Chef Alvin Cailan of The Usual
Carmelia Cookie
French Butter, Brown Sugar, Vanilla, and Valrhona Dark Chocolate | Pastry Chef Ryan Butler of Butler
Oyster Omelette
Beausoleil Oysters, Soy-Red Miso Sauce, Egg, Shirodashi, Cabbage, Bean Sprouts, and Basil | Chef Trigg Brown of Win Son
Braised Octopus
Stuffed Jimmy Nardello Pepper, Burnt Lemon, Romesco Sauce, and Salsa Tinta | Chef Eric Bolyard of La Compagnie des Vins Surnaturels
Tripe Consommé
Geoduck, Preserved Lemon, Chives, Calamansi Lime Juice, and Sherry Vinegar | Chef Jamie Bissonnette of Toro
Tuna Tostada
Soy-Marinated Tuna, Avocado, Radish, and Salsa Macha | Chef Justin Bazdarich of Speedy Romeo
Ossobuco Croquette
European Veal Shank, Veal Jus, Tonnato Sauce, Pickled Caper Leaves, and Bonito Flakes | Chef Silvia Barban of LaRina Pastificio & Vino
Pineapple Express
Reposado Tequila, Campari, Sweet Vermouth, Vanilla Fleur de Sel, and Piña Colada Air | Bartender Chris Amirault of Otium
S’mores Pavlova
Marshmallow, Speculoos Crumble, Speculoos Ice Cream, Pavlova, Molten Cake Batter, and Sea Salt | Pastry Chef Daniel Alvarez of Union Square Cafe
Verlasso Salmon
Malaysian Red Curry, Coconut Milk, Papaya Salad, Pineapple, and Forbidden Rice | Chef Banks White of Hat Trick Hospitality