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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Roasted Duck Breast
Honey, Five-Spice, Cherry, Bellflower Root | Chef Richard Lee of Saison
Mean Green Machine
White Sauce, Niman Ranch Sweet Italian Sausage, Charred Broccoli, Hot Honey | Restaurateurs Marc Schechter and Danny Stoller of Square Pie Guys
Smoked Venison Tataki
Cervena Venison Loin, Rutabaga-Wasabi Purée, Chanterelles, Pickled Rutabaga | Brandon Rice of Ernest
Nixtamalized Yams
Maitake Mushrooms, Goat Cheese, Pomegranate-Basil Vinaigrette | Finn Stern of DAYTRIP
Spicy Sticky Salmon Head
Wild Salmon, Spicy Sticky Glaze, Pickled Thai Chile, Tempura Flakes, Fresh Herbs, Lime | David Murphy of Shuggie’s Trash Pie + Natural Wine
French Onion Ranch
Crème Frâiche, Siberian Sturgeon Caviar, Chives | Timothy Malloy of Chezchez
Grilled Napa Cabbage Salad
Bitter Orange Vinaigrette, Kataifi Crunch, Crumbled Feta, Orange | Chris deJesus of Butcher & Bee
Charred Cabbage
Peanut Romesco, Peanut Gremolata, Smoked Salt, Microgreens | Chris Hamm of Sylvain
Koji Ice Cream
Poached Rhubarb, Rice Meringue, Plum Jus, Pink Peppercorn Crumble | Michelle Fried of Sons & Daughters
Corto Olive Oil Ice Cream
Chocolate Crémeux, Cacao Nib Crumble, Olive Oil Foam | Genie Kwon of Kasama
Fennel-Crusted Albacore
Puttanesca, Onion, Parsley, Orange Zest | Koji Yokoyama of The Anchovy Bar
Sweet potato Dumplings
Sweetpotato Velouté, Baby Leek, Compressed Celery, Sweetpotato Bread | Serena Chow Fisher and David Fisher of Marlena
Roasted Honeynut Squash
Maple-Bitters Butter, Speck, Almonds, Pickled Raisins | Brittanny Anderson of Brenner Pass
Duck Confit Tart
Dried Cherries, Bulgur, Caramelized Onion Soubise | Chris deJesus of Butcher & Bee
Alfonsino Taco
Green Mango-Chiltepín Salsa, Manilla Mango, Pickled Onion | Chef Emilie Van Dyke of Californios