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.
Filter by Category
Broccolini-Cheddar Sausage
Pork Shoulder, Onion, Garlic, Nutmeg, Sauerkraut | Butcher Nathan Abeyta of Deep Cuts Dallas
Bison Pastrami Salad
Arugula, Tomato, and Carraway Cream | Chef Chad Houser of Café Momentum
Texas Venison Tartare
Egg Yolk, Smoked Aïoli, Juniper, Dried Cherries, Fried Shallots, and Ciabatta | Chef Matt Ford of Billy Can Can
Lao Sausage
Jeow Som, Sticky Rice, and Cilantro | Chef Nupohn Inthanousay of Goldee’s Barbecue
Bread & Butter Sammy
Toasted Sourdough Ice Cream, Brown Butter Cake, Seasonal Fruit Jam | Bakers Autumn Moultrie & Brian Villanueva of Back Alley Bread
Halo Halo Sundae
Caramel Flan, Strawberry Ice Cream, Ube Halaya, Coconut Condensed Milk, and Tropical Fruit | Pastry Chef Janice Belen of Justice Cream
Hay Smoked Paneer Bhurji
Grape Achar, Grape Chutney, Spiced Cashews, Kashmiri Chili Oil, and Grape Peel Papdi | Chef Eric Valdez of Dhamaka
Cheesecake Hand Pie
Vanilla, Allspice, Honey, Orange Graham Cracker, and Cream Cheese | Pastry Chef Meg Galus of Cocoa + Co.
Koji-Roasted Beets
Pistachio, Lemon, Vanilla, Orange, and Daikon | Chef Fiore Tedesco of L’Oca d’Oro
Baby Back Ribs
Vanilla, Fish Sauce, Cashew, and Chives | Chef Hugh Acheson of Empire State South
Magret Duck Breast
Sweet Potato, Apple, Pepitas, Root Vegetables, Spiced Vanilla, and Plum | Chef Matt Bolus of The 404 Kitchen
Simplicity
London Dry Gin, White Vermouth, Lime, Vanilla, Lemon, and Ginger | Bartender Valentino Longo of Four Seasons Surf Club
Baobab Sour
London Dry Gin, White Rum, Baobab, Vanilla, Lemon, and Orange Bitters | Bartender Blake Walker of Amor y Amaro
Charred Cervena Venison Short Loin
Venison Burnt Ends, Cajun Spices, Boiled Peanut Etouffee, and Toasted Pecan-Popcorn Rice | Chef Nathanial Zimet of Boucherie
Grilled Chicken Thighs
Braai Curry Spice, Chakalaka Vinaigrette, Coriander Seed, Basil, Radicchio, and Grapefruit | Chef Brad Kilgore of The Concours Club
Strawberries & Cream
Pickled Green Strawberries, Cream Cheese Ice Cream, Strawberry Ganache, and Einkorn Crumble | Pastry Chef Lucas Trahan of Ever
Millie’s Puddin’
Banana Pudding, Banana Milk, Nilla Wafers, and "Cool Whip" Topping | Pastry Chef Becky Pendola of Virtue Restaurant
A Swedish Tiger
Thai Iced Tea, Batavia-Arrack Van Oosten, Kronan Swedish Punsch, Bonal, and Coconut Milk | Bartender Briana Hestad of Ørkenoy