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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Mortadella Pizza
Mozzarella, Radicchio, Parmesan Cream, Pistachios, Pecorino Romano | Chef Brooks Wilson of Bufalina Pizza
L&L Burger
Smoked Beef Patty, Barbecue Mayonnaise, American Cheese, Caramelized Onions, Pickles, Potato Bun | Chef Evan LeRoy of LeRoy and Lewis Barbecue
Carrot Mole
Grilled Carrots, Salsa Macha Verde, Xnipec, Basil | Chef Christina Currier of Comedor
Weird Avocado
Everything Seasoned Avocado, Mother Sauce Aïoli, Pickled Jicama, Alfalfa Sprouts | Chef Daniel Ben-David
Lasagna di Rotolo
Roasted Butternut Squash, Fried Sage, Whipped Ricotta, Mozzarella, Polenta Crumble | Chef Fiore Tedesco of L’Oca d’Oro
Spaghetti Bolognese
Beef, Pork, San Marzano Tomatoes, Parsley, Parmesan | Chef Tracy Malechek-Ezekiel of Birdie’s
Olive Oil Sorbet
Rosemary-Lemon Ice and Mint Leaf | Chefs Kyra Farkas and Noah Sandoval of Oriole
Chocolate Mole Tart
Crema Ice Cream, Sesame Tuile, Lime Zest | Pastry Chef Casandra Perez-Martinez of Comedor
Kanpachi Ceviche
Ginger Leche de Tigre, Sweet Plantain Purée, Plantain Chips, Cilantro Oil | Chef Emil Oliva of Leche de Tigre Cebicheria Peruana
A Minha Menina
Roku Gin, Blanc Vermouth, Gentian Liqueur, St. Germain, Orange | Bartender Erin Ashford of Holiday
The Firebird
Spiced Fried Chicken Breast, Pickles, Dill Mayonnaise, Cilantro, Biscuit | Chef Brian Batch of Bird Bird Biscuit
Spiced Hiramasa Taco
Potato, Salvadorian Crema, Fermented Guajillo Salsa, Chives, Cured Egg Yolk, Trout Roe, Heirloom Corn Tortilla | Chef Eddie Barrera of Go Fish
Duck Terrine
Caramelized Onion Gravy, Pickled Cherry Purée, Nina's Cornbread Dressing, Chestnut Mushrooms, Edible Flowers | Chef Amanda Turner of Olamaie
Trend Piece
Vodka, Espresso, Cafe d'Oro Coffee Liqueur, House Limoncello, Egg White, Hazelnut Cream | Bartender Eva Suter of L'Oca d'Oro
Ramen Risotto
Pork Belly, Dashi Broth, Chile-Bonito Oil, Yuzu Gel, Egg Yolk, Furikake, Pickled Mushrooms | Chef Colter Peck of Elementary
Virgo’s Groove
Green Bell Pepper-Infused Sotol, Mezcal, Lime Juice, Gentian Liqueur, Velvet Falernum, Basil-Bay Leaf Syrup, Salt | Bartender Erin Ashford of Holiday
Blueberry-Pistachio Croissant
Pistachio Frangipane, Cardamom-Honey Syrup, Blueberry Compote | Pastry Chef Chelsea Smith of South Congress Hotel