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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Big Mac Empanadas
Impossible Beef, American Cheese, Onion, Pickle, Worcestershire, Sesame Seeds | Chef Melissa Stefanini of Super Bien
Khao Soi Fettuccine
Chicken Thigh, Red Curry, Coconut Milk, Fish Sauce, Chile Oil, Cilantro | Chef Song Authaiphan of Merai
Strophalos
Junmai Ginjo Sake, Green Apple Verjus, Clarified Apple Juice, Benedictine, Crème de Cassis, Bergamot Bitters | Bartender Lou Charbonneau of Hecate
Olive Oil Cake
Cranberries and Blood Orange Glaze | Bakers Alyssa and Teddy Applebaum of Elmendorf Bakery Supplies
Peri-Peri Chicken
Peri-Peri Chicken with Peri-Peri Labneh, Samfaina, Fresh Herbs | Chef Rudy Lopez of The LINE L.A.
Fried Chicken Bolo Bao
Fried Chicken Bolo Bao with Tofu-Marinated Fried Chicken, Sesame Slaw, Tasty Sauce | Chef Laurence Louie of Rubato
Pear Butterscotch
Aged Rum, Pistachio Falernum, Pear Syrup, Butterscotch, Pear-Cardamom Whipped Cream, Lime Zest | Bartender Seth Freidus of Good Company
Mushroom Melt
Portobello and Shiitake Mushrooms, Cabbage Slaw, Pickled Jalapeño, Rancho, Swiss Cheese, Hot Honey, Challah | Chef Matthew Bullock of Southern Pines Diner Car
Mushroom Hand Pie
Cremini Mushrooms, Swiss Chard, Leek, Raclette | Bakers Alyssa and Teddy Applebaum of Elmendorf Baking Supplies
Countneck Clams
White Wine, Calabrian Chile, Roasted Garlic, Crispy Guanciale, Basil, Pizza Bianca | Chef Luke Fetbroth of Tonino
Spanakopita Croissant
Greek Feta, Spinach, Fresh Herbs, Sesame Seeds | Baker Thomas Ferté of Michette
Musashino Udon
Shaved Ribeye, Pork Belly, Agedashi Tofu, Shiro Dashi, Tokyo Negi Onion, Nori, Scallion | Chef Tomo Shinoda of Yume Ga Arukara
Crispy Potatoes and Tonnato
Pickled Shallot, Sliced Radish, Urfa Chile, Celery Leaf | Chef Molly Dwyer of Bar Volpe
Broken Mirror
Beet-Infused Vodka and Smoked Shishito Brine | Bartender Katie Weismann of Spoke Wine Bar
Il Mortazza
Pickled Eggplant, Stracciatella, Mortadella, Arugula, Focaccia | Chef Francesco Lucatorto of Ceci's Gastronomia
Whole Chicken French Dip
Chicken Ballotine, Chicken Feet Chicharones, Sticky Chicken Jus, Chicken Mayonnaise, Caramelized Onions, Cheddar Cheese, Sharp Greens | Chef Kimberly Plafke of Standing’s Butchery
“It’s a Joke” Rice Porridge
Stir-Fried Mushrooms, Poached Egg, Ginger, Scallion, Crispy Rice Noodles | Chef June Intrachat of Otus Thai Kitchen & Coffee