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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Tropic Thunder
Mezcal, Lillet Blanc, Suze, Pineapple Liqueur, Passion Fruit Syrup, Grapefruit Peel | Bartender Izzy Tulloch of Milady’s
English Pea Cheesecake
Chevre Cheesecake, Lemon-Poppyseed Crumble, Lemon Curd, Pea Shoots | Pastry Chef Sofia Schlieben of JF Restaurants
The Royale
Brandy, Prosecco, Cantaloupe Syrup, Egg White, Lemon, Bitters | Bartender Kassidy Scholl of Ask For Janice
Soy Ice Cream Sandwich
Soy Milk Ice Cream, Roasted Kinako Cookie, Soy Sauce Caramel | Pastry Chef Janice Sung of Figure Eight
Sweet Corn and Market Beans
Charred Corn, Wax Beans, Green Beans, Womachego Cheese, Grana Padano, Corn Mayonnaise, Lime Vinaigrette, Fresh Herbs, Spiced Sunflower Seeds | Chef Caitlin Giamario of Greywind
La Pistola
Strawberry-Infused Tequila, Grapefruit-Rose-Infused Vodka, Lillet Rose, Grapefruit Oleo Saccharum, Chile Pepper Liqueur, Rose Syrup, Lemon-Lime Acid, Peppercorn Tincture, Soda Water | Bartender Ryan Sullivan of Overstory
I'd Like to Buy a Vowel, Pat
Rum, Whiskey, Lemon Sherbet, Pineapple, Campari, Nutmeg | Bartender Patty Dennison of Grand Army Bar
Steamed Hake
English Peas, Pea Purée, Fish Broth, Gastrique, Pea Tendrils | Chef Jakub Baster of Yingtao
Hiramasa Crudo
Marinated Daikon, Jalapeño Kosho, Yuzu-Colatura Vinegar, Finger Lime | Chef Nathan Barnet of Delicious Hospitality Group
Banana Leaf-Wrapped Lamb
Spiced American Lamb Shoulder, Tamarind Jus, Marinated Onions, Pickled Cucumbers, Little Gem Lettuce | Chef Tajeh Porter of Nura
Steakhouse Martini #2
Charred Lemon-Infused Vodka, Chenin Blanc, Domaine Ravignon Floc de Gascogne, Rosemary-Infused Vermouth, Verjus Blanc, Rosemary Liqueur, Peach Liqueur, Pisco, Olive | Bartender Ian Alexander of The Dead Rabbit
Daryl Van Horne
Bourbon, Tequila, Sweet Potato Syrup, Sfumato | Bartender Jeanne Torres of The Musket Room
Ancho BBQ Cabbage
Charred Caraflex Cabbage, Carrot-Date Purée, Scallion Chutney | Chef Allyx Seemann of Gator
Squid Reginetti
Oil-Poached Squid, Cherry Tomato Sauce, Calabrian Chiles, Toasted Breadcrumbs, Horseradish | Chef Jamie Tao of Daphne's
Grilled Monkfish
Potato-Wrapped Monkfish Tail, Wilted Spinach, Vuelve a la Vida, Lobster Oil | Chef Fidel Caballero of Corima
