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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Asiago Polenta Tortellini
dipped in Asiago Stravecchio PDO | Chef Michael Toscano of Da Toscano
Gnocchetti Sardi
Asiago Espuma, Bordelaise, and Black Truffle | Chef Michael Beltran of Navé
Green Tortelli
Asiago, Charred Tomato Sauce, and Fried Shallots | Chef Silvia Barban of LaRina Pastificio & Vino
Cacio e Pepe Pizza
Asiago Fonduta, Black Pepper, and Extra Virgin Olive Oil | Chef Jackson Kalb of Ospi
Tagliatelle Funghi e Asiago
Wild Mushrooms, Shallots, Guanciale, and Cream Sauce | Chef Annie Waugh of Tortello
Potato and Asiago Tortelli
Braised Rabbit, Leeks, Harissa Vinaigrette, and Swiss Chard | Chef Michael Lombardi of SRV
Wagyu Steak Tartare
Asiago Frico, Quail Egg Yolk, and Basil | Chef Ciro Fedora of CAPO Restaurant & Supper Club
Southern Thai Mango Salad
Green Mango, Squid Jerky, Toasted Coconut, and Chile Flakes | Chef Earl Ninsom of Phuket Cafe
Duck Carnitas Taco
Mango, Pickled Red Onion, Cilantro, Mango-Habanero Salsa, Avocado, and Corn Tortilla | Chef Ricardo Valdes of Raiz
Red Snapper Crudo
Mango, Macadamia Nuts, Coconut Rice Crisp, and Green Chile-Mango Vinaigrette | Chef Greg Garrison of Prohibition
Mango Tart
Oat Frangipane, Coconut Pastry Cream, and Lime Zest | Pastry Chef Genie Kwon of Kasama
Ruby Trout
Grilled Mango Tabbouleh, Roasted Corn, and Mango-Mustard Vinaigrette | Chef Kristin Beringson of Henley
Yum Phonlamai
Mango, Korean Pear, Tahini, Lime, Mint, and Cilantro | Chef Parnass Savang of Talat Market
Mango Mostachon
Graham Cracker, Coconut Cream, and Mango Sorbet | Pastry Chef Elisa Reyna of Maïz64
Texas Wagyu Beef Tartare
Deep Fried Shiso, Fried Garlic, Smoked Salt, Micro Marigold, Micro Mint | Chefs Tiffany Derry, Te’Von Johnson, and Naomig Perine of Roots Southern Table
Butterkin Squash
Squash Molasses, Savory Granola, Rose Za’atar, and Chervil | Chef Chris deJesus of Butcher & Bee