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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Marinated Avocado Squash
Herb Labneh, Pumpkin Seed, and Burnt Lime | Chef Diego Moya of Racines NY
Grilled Niman Ranch Pork Chop
Corn Husk Glaze, Chile Costeño, Mole Rojo | Chef Alan Delgado of Oxomoco
Royal Kimchi Fried Rice
Braised Aussie Beef Short Rib, Egg, Bean Sprouts, and Seaweed | Chef Jae Lee of Nowon
Mee Hun Kueh
Hand-Pulled Flour Noodles, Anchovy, Wood Ear Mushroom, Spinach, and Ground Pork | Chef Kyo Pang of Kopitiam
Steamed Mandu Dumpling
Lone Mountain Wagyu, Foie Gras, Chile Oil, Black Rice Vinegar | Chef Sungchul Shim of Kochi
Perennial Gimlet
Vodka, Green Apple, Wheatgrass, Vetiver, Fino Sherry | Bartender Harrison Ginsberg of Crown Shy
Angel Donuts
Seké Wild African Honey and Cinnamon Sugar | Bakers Autumn Moultrie and Brian Villanueva of Back Alley Bread
Egg Noodles
Oyster Mushrooms, Katsuobushi, Lemon, Black Pepper | Chef Paul Donnelly of The Tyger
Vanilla Ice Cream
Sherry Vinegar-Caramel Ripple, Sherry Vinegar-Honey Roasted Figs, and Hazelnuts | Pastry Chef Nicole Guini of Avec
Sherry-Cured Smelt
Sauce Gribiche, Pickled Mustard Seed, Herb Oil, Salmon Roe, and Sherry Almonds | Chef Elisabeth Kenyon of Rupee Bar
Spicy Braised Pork Noodles
Hand-Pulled Biang Biang Noodles, Vinagre de Jerez Sauce, Umami Oil, and Sesame | Chef Tracy Chang of PAGU
Carrot Cake Ice Cream
Cream Cheese Swirl and Waffle Cone | Pastry Chef Alyssa Lieberman of New City Microcreamery