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. All recipes are provided directly from the featured professionals and are not recipe tested by StarChefs or any of its affiliates.
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Grilled King Salmon
Tempura Gobo, Umeboshi-Cherry Sauce, Grilled Cherries | Chef David Yoshimura of Nisei
Hamachi Tartare
Fried Okra, Cauliflower-Coconut Purée, Potlikker Vinaigrette, Pineapple, Shallots, Mint, Mizuna | Chef Nina Compton of Compère Lapin
Tomato Beef
Blanco Tequila, Basil Eau-De-Vie, Buzz Button Tincture, Tomato Water, "Not Lime," Pink Peppercorn Syrup | Bartender William Tsui of Viridian
Charred Peach and Tomato
Whipped Tofu, Fermented Tomato, Fried Shallots, Chile Oil, Black Vinegar, Fish Sauce, Thai Basil | Chef Kevin Tang of Viridian
Thai Tea Milk Bun
Milk Bun, Thai Tea Crust, Thai Tea Pastry Cream, Thai Diplomat Cream | Baker Elaine Lau of Sunday Bakeshop
Grilled Abalone
Patty Pan Squash, Nopales, Tomato Salsa Macha, Tomato Water Dashi, Red Pepper Sauce | Chef Felix Santos of Sorrel
Crispino Iceberg
Shio Koji Dressing, Pickled and Raw Spring Vegetables, Sunchoke Crumble | Chef Nico Peña of Octavia
Pork Belly and Farro Bowl (VIDEO)
Braised Pork Belly Chashu, Giardiniera, Ajitama Eggs, Furikake, and Mint | Chef Alex Seidel of Mercantile Dining & Provisions
Black Garlic Custard
Poached Blueberries, Mint Oil, Sesame Tuile | Pastry Chef Harper Zapf of Lord Stanley
Morel Stew
Morel Ragù, English Pea Broth, Smashed Potatoes, Rye Crumble, Dill, Pickles | Chef Kristina Liedags Compton of Hilda and Jesse
Cantaloupe de Loupe
Tequila Blanco, Cantaloupe Puree, Lemon, Agave, Cantaloupe Cream, Chia Seeds | Bartender Bobby Heugel of Anvil Bar and Refuge
Eureka Black Cod
Salt and Herb Crust, Summer Squash, Cherry Tomato Passato, Castelvetrano Olives, Herb Salad, Zucchini Fritters | Chef Nick Kelly of AltoVino
Queso Fresco Ice Cream
Nixtamalized Tomato, Tomato Water, Raspberry Consommé, Tomato-Raspberry Granita, Fennel Flower | Pastry Chef Sophie Hau of Californios
Grilled Pork Chop
White Bean Purée, Chicken Jus, Peperonata, Castelvetrano Olives | Chef Rachel Orner of Penny Roma
Red Shouka-Quiles
Pita Chips, Early Girl Tomato Sauce, Scrambled Eggs, Zhough, Fancy Sauce, Feta | Chef Mona Leena Michael of Lulu