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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Seasonal Saag
Seasonal Greens, Cumin, Garlic, Ginger, Onion, Coriander, and Garam Masala | Chef Chintan Pandya of Adda
Monkfish Egusi Stew
Pumpkin Leaves, Tomato, Onion, Garlic, Chile, Maggi Seasoning, Fufu, and Parsley | Chef Kwame Onwuachi of Kith/Kin
Causa Flor
Salmon Tartare, Salsa Huancaína, Beet Causa, Avocado Aïoli, Osetra Caviar, and Edible Flowers | Chef Diego Oka of La Mar by Gaston Acurio
Rye Capellini
Yeast Butter, Black Truffle Butter, Orange Zest, American Grana, Black Truffle, and Chives | Chef Noah Sandoval of Oriole
Hawaiian Fried Rice
Bacon, Portuguese Sausage, Spam, Hondashi, Oyster Sauce, Peas, and Fried Garlic Chips | Chef Sheldon Simeon of Lineage
Autumn Green Salad
Mixed Greens, Squash, Preserved Fruit, Pickled Onions, Gruyère, Shallot-Mustard Vinaigrette, and Pumpkin Seeds | Chef Brian Ahern of Boeufhaus
Veal Tartare
European Veal, Black Truffle Gribiche, and Potato Chips | Chef Heather Pelletier of Chumley's
Grilled Mojo Skirt Steak
Charred Plum Tomato, Avocado, Jalapeño, and Herbs | Pitmaster John Stage of Dinosaur Bar-B-Que
Ping Ngop Pla
Grilled Branzino, Curry Pasta, Coconut, Fish Sauce, and Banana Leaf | Chef Ohm Suansilphong of Fish Cheeks
Blended Pork-Maitake Burger
Kurobuta Pork, Maitake Mushrooms, Yuzu Kosho Aïoli, and Sesame Potato Bun | Chef John Sundstrom of Lark
Plaa Plaa Insri
Cured Hiramasa Kingfish, Bird's Eye Chiles, Shallots, Lemongrass, Lime and Mint | Chef David Thompson of Long Chim
Frozen Olive Oil Parfait
Concord Grape Sorbet, Cake Croutons, and Olive Relish | Pastry Chef Abby Swain of Temple Court
“Tomato” Bagna Cauda
Heirloom Tomatoes, Lap Cheong, Crème Fraîche, and Herbs | Chef Jonathan Whitener of Here's Looking At You
Pork and Noodles
Soy Sauce, Five Spice, Bean Sprouts, Chives, and Fried Shallots | Chef Eric Sze of 886
Tolosa Bean Ravioli
Cabbage Broth, "Sacraments" Spheres, Olive Oil, and Pickled Piparra Peppers | Chef Diego Guerrero of DSTAgE
Veal Sweetbreads
Marsala Sauce, Matsutake Mushrooms, Garlic, and Herbs | Chef Nick Tamburo of Momofuku Nishi