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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Air Conditioned Eden
Pineapple-Infused Monkey 47 Gin, Bianco and Dry Vermouths, and Agricole Rhum | Bartender Ryan Lotz of Traveler Street Hospitality
Sabroso Fashion
Sabroso Fashion with Tequila Blanco, Mushroom Syrup, Grapefruit, and Mole Bitters | Bartender Will Piquette of Alcove
Sunflower Risotto
Artichoke Barigoule, Pickled Sweet Potato, Oyster Mushroom, and Crucolo | Chef Charlie Foster of Woods Hill Pier 4
Chocolate Marquise
Chocolate Marquise with Pear Compote, Spiced Pecan Kataifi, and Halva Cream | Pastry Chef Sophie Gees of Oleana
Japanese Milk Bread
Whipped Matcha Butter and Shichimi Togarashi | Pastry Chef Michelle Boland of Oak + Rowan
Pork Belly
Berbere, Kabocha, Ube, Dukkah, Daikon, and Watercress | Chefs Sasha Coleman and Ellie Tiglao of Tanám
Atlantic Scallop Crudo
Yuzu, Prosecco Soubise, Sea Grapes, and Caviar | Chef Brian Paszko of Alcove
Lone Mountain Wagyu Strip Steak
Erbazzone, Hazelnut Cream, and Sunchokes | Chefs Michael Lombardi and Kevin O'Donnell of SRV
XO Fat Noodles
Golden Cod, Pork-Clam XO Sauce, and Garlic-Buttered Herbs | Chef Jeremy Kean of Brassica Kitchen + Cafe
Squid Ink Bao
Fried Oysters, Nori, Yuzukosho, Shiso, and Pickled Cabbage | Chef Tracy Chang of PAGU
Tallegio-Fontina Scarpinocc
Vadouvan Brodo, Hazelnuts, and Parmesan | Chef Michael Bergin of The Salty Pig
Pan-Fried Veal Caprese
Heirloom Tomatoes, Buffalo Mozzarella, Sweet Pesto, Parmigiano-Reggiano | Chef Brian Kingsford of Bacaro
Veal Striploin
Creamy Iberian XO Sauce, Haricot Vert, Cucumber, Dill | Chef Damian Sansonetti
Veal Sirloin
Roasted Chanterelle Mushrooms, Charred Onion, Mustard Cream, and Veal Jus | Chef Amy Brandwein of Centrolina
Veal Piccata with Preserved Lemon
Preserved Meyer Lemon Mafaldi, Brown Butter, Capers, and Parsley | Chef Joe Sparatta of Southbound
Roasted Veal Tenderloin
Grilled Heirloom Summer Beans, and Pistachio-Rosemary Salsa Verde | Chef Townsend Wentz of Oloroso