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. 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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Prime Rib Hash
Red Potato, Spinach, Red Bell Pepper, Bravas Sauce, Aged Cheddar, Scallion | Chef Jeremy Franzen of Rebel’s Guild at The Revere Hotel
Uni Panna Cotta
Yuzu Panna Cotta, Uni, Caviar, Maldon Salt | Chef Kegan Stritchko of XOXO Sushi Bar
Nam Prik Makrut
Fried Branzino, Fish Sauce, Rice, Vegetables, Caramelized Pork Belly, Nam Prik | Chef Pao Thampitak of Gaaeng
Fried Chicken Adobo
Soy-Marinated Chicken, Adobo Sauce, Atchara, Pandesal | Chef Jeff Almendras of Johnny Boy
Black Caesar
Rum, Vermouth, Sirene Americano Bianco, Sage-Infused Honey Syrup, Mushroom Tincture, Bitters | Bartender Danameche Terron of Comfort Kitchen
Eggplant and Grits
Japanese Eggplant, Grits, Kale, Tamarind, Popcorn Purée, Dill | Chef Kelcey Rusch of Spoke Wine Bar
Bucatini alla Busara
Marinated Shrimp, Roasted Garlic, Lemon Butter, Olio Verde, Parsley, Breadcrumbs | Chef Zack Hanrahan of SRV
Channing Ta-Yum
Black Pepper-Infused Singani 63, Pistachio Orgeat, Blackberry Syrup, Lime Juice | Bartender Oscar Simoza of The Wig Shop
SCQ (Not A) McRib
Smoked Coppa Pork, Gochujang BBQ Sauce, Kimchi, Pickles, Cilantro Ranch | Chef Daniel Raia of Sweet Cheeks Q
Diver Scallops
Scallop Roe Foam, Caramelized Egg Yolk, Yuzu Gel, Black Truffle, Cured Scallop Roe | Chef Patrick Lipscomb of Hook + Line
Wedge Salad
Iceburg Lettuce, Bacon, Tomato, Pickled Red Onion, Spicy Golf Sauce Dressing | Chef Melissa Stefanini of Buenas and Super Bien
Tuxedo Connection
Rye Whiskey Milk Punch, Reposado Tequila, Benedictine, Amontillado Sherry, Shiitake Mushroom, Butter Pecan, Chardonnay | Bartender Ryan Polhemus of Offsuit
Ham Hock Cavatappi
Mustard Greens, Spicy Tomato Sauce, Parmesan, Basil | Chef Darrell Boles of Little Donkey
Cabbage Rarebit
Grilled Napa Cabbage, Rarebit Sauce, Worcestershire, Hazelnut, Black Truffle, Chive | Chefs Kate and Trevor Smith of Thistle and Leek
Mapo Polenta
Fried Polenta Cakes, Mapo Sauce, Egg Jam, Chile Oil, Scallion | Chef Griffin Paparatto of Brassica Kitchen
Carrot Cake
Passion Fruit Curd, Fenugreek Cream Cheese, Fenugreek Milk Jam, Baklava Bark | Pastry Chef Tess Cunningham of Sarma
Coast to Coast
Pisco, White Vermouth, Lemongrass, Coconut, Salted Pistachio Tincture | Bartender Jake Smith of Moon Bar