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
French Onion Croissant
Thyme, Bay Leaf, and Goat Cheese | Baker Rachel de Jong of Cou Cou Rachou
Sourdough Tonnarelli
Wild Mushrooms, Grana Padano, Black Pepper, and Thyme | Chef Laine Myers of Oro
Woodland Hunter
Gin, German Amaro, Smoked Citrus Tonic, and House Seltzer | Bartender Andon Whitehorn of Alewife
Braised Daikon
Dashi, Melted Brie, Shichimi Togarashi, and Garlic Chives | Chef Masako Morishita of Maxwell Park
Snakehead on a Stick
Fried Snakehead, Buttermilk Hot Sauce Marinade, Alabama White Sauce, and Oyster Sauce | Chef Bobo Catoe of Alewife
Saengseon Gui
Battered Branzino, Mu Radish, Yangnyeom Sauce, Herb Muchim, Chile, and Sesame | Chef Angel Baretto of Anju
Middendorf’s Catfish Laing (VIDEO)
Fried Catfish, Pea Leaves, Spinach, Kimchi, Gochugaru, and Pork Floss | Chef Kevin Tien of Moon Rabbit
BBQ Pork Spare Ribs
House Barbecue Sauce and Honey Mustard | Pitmaster Fernando González of 2Fifty Texas BBQ
Crispy Fried Sunchokes
Caper Ravigote, Goat Cheese, Crème Fraîche, Fried Capers, Chives, and Lemon | Chef Brittany Anderson of Brenner Pass
S’mores Bonbon
Vanilla Marshmallow, Salted Dark Chocolate Ganache, Graham Cracker Sablé, and Chocolate Shell | Chocolatier Ashleigh Pearson of Petite Soeur
Little Secrets
White Rum, Aged Rum, Toasted Coconut, and Amaro Averna | Bartender Sophia Kim of Longoven
Chicago-Style Popcorn Crème Brûlée
Cheddar Fritters, Caramel Popcorn, Salted Caramel Sauce, and Cheddar Cake Crumble | Chef Taylor Rause of Rye
Ajo Blanco
Melon, Cucumber, Almond Milk, Garlic, and Dill Oil | Chef Phillip Halff II of Halff Culinaire
Gunslinger
Tequila, Mezcal, Roasted Pineapple, Lemon, Lime, Pasilla Chile, and Salt | Bartender Iluggy Recinos of Exxir Hospitality
Saigon Special Bánh Mì
Foie Gras Pâté, Shredded Chicken, Char Siu, Mayonnaise, and Pickled Vegetables | Chef Carol Nguyen of Ngon Vietnamese Kitchen
Cantaloupe Sorbet
Shiso Labneh, Sourdough Breadcrumbs, Basil Granita, and Olive Oil | Pastry Chef Maggie Huff of Homewood