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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Roasted Veal
Fermented Plums, Green Garlic Pistou, and Morel Mushrooms | Chef Chris Kearse of Forsythia
Lemongrass Veal Sausage
Lemongrass Veal Sausage, Shaved Veal, Spelt Noodles, Pho Broth, Tomatoes | Chef George Madosky of Fork
Veal Tartare
Carrot Top Salsa Verde, Crispy Buckwheat Crepe, and Egg Yolk | Chef Eli Collins of a.kitchen + bar
Semolina Breaded Veal Cutlet Sandwich
Salsa Verde, Lemon Vinaigrette, Arugula, and Parmesan | Chefs Paul Cacici and Domenick Gianfrancesco of Carmenta's
Veal Piccata
Jimmy Nardello Peppers, Gold Bar Squash, and Squash Blossoms | Chef Michael Toscano of Da Toscano
Pappardelle Veal Bolognese
Braised European Veal, Oyster Mushrooms, Vegetables, and Parmigiano | Chef Al Di Meglio of Barano
Seared Veal Sirloin
Herbed Summer Spaetzle, Foie Gras, Chanterelles, and Sour Cherries | Chef Adrienne Wright of Deuxave
Japanese Sweet Potato and Leek Soup
Coconut Milk, Saffron, Huacatay, Buttermilk Ice Cream, and Seed Granola | Chef Pieter Sypesteyn of Cookhouse
Croissant "Planchado"
Green Coriander Praline Cream, and Brown Butter Ice Cream | Pastry Chef Christian Castillo of Atlas Buckhead
Kentucky French Butter Cake
French Butter Glaze, Candied Butter Pecans, and Peach Jam | Pastry Chef Jules Stoddart of Olamaie
Grilled Quail
French Butter Tamal, and Brown Butter-Salsa Macha Curry | Chef Alan Delgado of Oxomoco
Neapolitan Cream Cheese Trifle
Strawberry, Orange, Chocolate, and Whipped Cream | Chef Wayne Johnson of FareStart
Beet-Cured King Salmon
Avocado-Goat Cheese Spread, Sesame Cracker, Pickled Chiles, Winter Citrus | Chef Jesse Souza of The Edgewater Hotel
Dreamsicle
Nitro Cold Brew, Cocoa, Orange Juice, and Milk | Roasters Jake Paulson and Mike Steiner of Anchorhead Coffee