RECIPES
Whether you’ve been a reader since the late 90s or just started 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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Tomato Leaf Risotto
Tomato Leaf Pesto, Pickled Tomatoes, Pickled Celery, Arugula, Pecorino Romano, Olive Oil | Chefs Sarah Heard and Nathan Lemley of Foreign & Domestic
Grilled Akaushi Wagyu
Shishito Peppers, Smoked Black Bean Purée, Guajillo Purée | Chef Jakub Czyszczon of The Garrison at Fairmont Austin
Poppy Lou Paloma
Spice-Infused Mezcal, Rosé Pamplemousse, Lemon, Grapefruit, Elderflower Liqueur | Bartender Conor O’Reilly of In Plain Sight
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
Chocolate Mole Tart
Crema Ice Cream, Sesame Tuile, Lime Zest | Pastry Chef Casandra Perez-Martinez of Comedor
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
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
Oaxaca Crema Semifreddo
Lime Jelly, Nilla Wafer Crust, Candied Amaranth | Pastry Chef Derrick Flynn of Este