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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Blackened Salmon Tostada
Avocado, Chorizo Oil, Smoked Oyster Aïoli, and Blue Corn | Chef Felipe Riccio of Goodnight Hospitality
Pomegranate- Rose Sorbet
Pomegranate-Rose Sorbet | Pastry Chef Jasmine Chida of SweetCup Gelato & Sorbet Originale
Foie Gras Candy Bar
Hazelnut Dacquoise, Candied Black Sesame Seeds, Truffle Caramel, Foie Gras Semifreddo, and Smoked Vanilla Salt | Pastry Chef Meredith Clarke of Uchi
Smoked Lamb Tartare
Australian Lamb, Celtuce and Cured Egg Yolk | Chef Kaitlin Steets of Theodore Rex
Slum Village
Ash-Aged Potato, Okra, Créme, Shallots, and Thyme | Chef Jonny Rhodes of Indigo
Ginger-Gochujang-Glazed Wagyu Beef Rib
Cucumber, Radish, Serrano, Pickled Watermelon Rind, and Malaysian Roti
Fried Oyster Loaf
White Texas Toast, Mayonnaise, and Dill Pickles | Chef Bobby Matos of La Lucha
Green Shakshuka
Tomato, Greens, Chiles, Sunchoke, Yogurt, Egg | Chef Natasha Douglas of Better Luck Tomorrow
Tiny Tuna Blended Burger
Shiitake and Maitake Mushrooms, Ground Tuna, Sherry Special Sauce, Fish Sauce, Cheddar, and Brioche Buns | Chef Orion Russell of Greenpoint Fish & Lobster
Potato Glaçage
Salt-Roasted Potatoes, Roth Grand Cru Reserve, Black Pepper, Thyme, and Miso Powder | Chef Nico Russell of Oxalis
Garlic-Stuffed Flatbread
Garlic Oil, American Grana, Stracchino, and Sesame Seeds | Chefs Angie Rito & Scott Tacinelli of Don Angie
Cacio e Pepe
Tonnarelli, Sea Urchin Butter, Dashi, Gouda, Sunflower Sprouts, and Chives | Chefs Evan & Sarah Rich of Rich Table
Duck Breast
Confit Duck Legs, Delicata Squash, Glazed Cranberry, and Duck Jus | Chef Mike Reilly of The NoMad
Fire & Rain
Rhum JM Agricole Blanc, Ancho Reyes Verde, Cane Sugar Syrup, and Celery Shrub | Bartender Shannon Ponche of Leyenda
Nashville Hot Calamari
Cuttlefish Ink-Cherry Pepper Fusilli and Sauce Amatriciana | Chefs Eric & Mark Plescha of Charcoal BYOB