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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Camarones Enchilada Suiza
Shrimp, Salsa Verde, Oaxaca Cheese, Red Onion, Crema, Avocado, Criollo | Chef Francisco Aguilar of Simón
Yuzu Chuhai
Yuzu Gin, Shochu, Yuzu Syrup, Lemon, Lime, Egg White, Soda Water | Bartender Justin Kato of RYLA
Salmon Tartare
Cucumber, Jalapeño, Orange, Avocado Purée, Tzatziki Broth, Lemon Vinaigrette, Dill Oil | Chef Sonnie Gomez of The Proper Santa Monica
Lamb and Fava Beans
Grilled Lumina Lamb Rack, Braised Lumina Lamb Leg, Fava Bean Purée, Lamb Jus, Mint | Chef Neal Fraser of Redbird
Sesame Loaf
Caramelized Onions and Humboldt Fog Goat Cheese | Baker Andy Kadin and Chef Zach Jarrett of Bub and Grandma’s
Cheeseburger Taquitos
Impossible Beef, Caramelized Onions, Shredded Lettuce, Red Onion, Cheddar Cheese, Special Sauce, Ketchup, Mustard, Dill Pickles | Chef Mara Herbkersman of The Ruby Fruit
Beet Raviolo
Asiago PDO, Duck Egg Yolks, Hazelnut Salsa Macha, Epazote Oil | Chef Danielle Duran-Zecca of Amiga Amore
Curry Channa Doubles
Mango Hot Sauce, Tamarind Sauce, Green Seasoning | Chef Rashida Holmes of Bridgetown Roti
Acqua Pazza
Grilled Sea Bass, Anchovy Broth, Cranberry Beans, Arugula | Chefs Susana Alvarez and Gerson Rivas of Rossoblu
Lemon-Chamomile Semifreddo
Chamomile Sorbet, Lemon Curd, Lemon Confit, Vanilla Fritter, Calamansi Gastrique, Meyer Lemon Gel | Pastry Chef Raymond Morales of Bar Chelou
Chankonabe
Cured Kinmedai, Kamaboko, Mushroom Caps, Daikon, Dashi | Chef Vince Flores of Manzke
Doenjang-Marinated Cod
Collard Green Kimchi, Potato Salad, Jangajji, Tofu, Broccolini, Soy-Marinated Egg, Steamed Rice | Chef Jihee Kim of Perilla
Runaway Hog
Apricot-Infused Rye Whiskey, Lemon, Akvavit, Egg White, Soda Water, Bitters | Bartender Tish Taylor of Otium
Empanada Gallega
Tuna, Red Bell Pepper, Onion, Tomato, Manzanilla Olive, Parsley | Chef Sandra Cordero of Xuntos
Samosa Pizza
White Korma Sauce, Samosa-Spiced Potatoes, Tandoori Onions, Imli Chutney, Mozzarella, Parmesan, Peas, Mint Chutney | Chef Miles Shorey of Pijja Palace
Braised Black Cod
Korean Radish, Potato, Squash, Tofu, Date Cheong, Tteokbokki, Scallion | Chef Jennifer Pak of Soban