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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Lotus Esprit
Genmaicha-Infused Whisky, Toasted Lotus Seed Orgeat, Lemon, Egg White | Bartender Katsumi Manabe of Scotch Lodge
Lime Semifreddo (Video)
Fennel Cream, Lime Sauce, Lime Meringue, Graham Cracker Crumb | Pastry Chef Georgia Wodder of Al Coro
Passion Fruit Doughnut
Sourdoughnut, Passion Fruit Crème, Raspberry Sugar | Baker Betsy Gonzalez of Osono Bread
The Owl’s Head
Dark Rum, Amer Ticon, Pineapple Syrup, Lime, Tonic | Bartender Alec Bales of Ticonderoga Club
Does a Brown Bear Go To Church?
Brown Butter Rye Whiskey, Chai Syrup, Oloroso Sherry, Cinnamon Tincture, Bitters | Bartender Kharis Ellison formerly of The Lawrence
Spiny Lobster Salad
Poached Lobster, Tomalley Mayonnaise, Steamed Rice, Fennel Oil, Shaved Muscadine | Chef Mykel Burkhart of Miller Union
Squash-Coconut Curry
Roasted Kabocha Squash, Shallots, Thai Chile, Shrimp Paste, Pecans | Chefs Carlo Gan and Mia Orino of Kamayan
Mieng Muang Luang
Sticky Rice, Shallots, Tomatoes, Herbs, Peanuts | Chef Thip Athakhanh of Snackboxe Bistro
Lemon Pepper Wet
Pisco, Gin, Herbal Liqueur, Celery-Lemon Cordial, Salt | Bartender Conrad Helms IV of Lazy Betty
Burnt Honey Cream Puff
Pâte à Choux, Craquelin, Bee Pollen | Pastry Chef Paul Westin of Choux Maker
Hojiso Highball
Sudachi Shōchū, Lemon, Umeboshi, Hojiso Syrup, Soda Water | Bartender Michael Satusky of Mujō
Beef Carpaccio
Nam Jim Jaew, Herb Oil, Lime, Red Onion, Thai Basil | Chef Molli Voraotsady of So So Fed
Nutmeg Casarecce
Winter Squash Purée, Caramelized Onions, Sage, Fried Squash Seeds | Chef Alan Chandonia of Ecco Midtown
Barton’s Hollow
Bourbon, Chicha Morada, Génépy, Lemon, Ginger Syrup | Bartender Evan Sewell of Miller Union
Lamb and Pork Mortadella
Chewy Beets, Goat Sour Cream, Duchess Potato, Bitter Greens | Chef Chris McCord of Gunshow
Flying Dragon
Horyzon Koji Rice Spirit, Trifoliate Orange Shrub, Lime, Cocchi American Rosa, Herbsaint, Champagne | Bartender Matthew Watkins of The Deer and the Dove