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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Peking Duck Pizza
Mozzarella, Braised Duck, Hoisin, Parmesan, Crispy Shallots, Cilantro, Chile Oil Vinaigrette | Chefs Peter Dorrance and Eric Ehler of Outta Sight Pizza
Smoked Chicken Thai Salad
Cajun-Spiced Smoked Chicken Thigh, White Cabbage, Roma Tomatoes, Cucumbers, Asian Greens Mix, Sweet Chile Dressing, Asian Pear, Micro Cilantro, Micro Mint, Micro Thai Basil, Fried Shallots | Chefs Andrew Ho and Sean Wen of Curry Boys BBQ
Plantain Flan
Ibérico Caramel, Dates, Green Plantains, Caviar | Chef Kaylin Lloyd of Californios
Hand-Pulled Noodles
Poached Duck Egg, Scallion- Jalapeño Butter, Chile-Sunflower Seed Crema, Aji Amarillo- Nori Salsa Macha, Sesame-Roasted Nori, Cilantro, Scallions, Ogo Seaweed | Chef Ashwin Oon of State Bird Provisions
Poached Lobster Salad
Salsa Verde, Baby Turnips, Micro Epazote, Tortilla Chips | Chef Carl Dooley of Mooncusser
Duck Confit Tamal
Xnipec, Habanero Ash Salsa, Corn Husk | Chef Emmanuel Galvan of Café Bolita
Scallion Pancake Knish
Russet Potatoes, Sauerkraut, Scallions, Schmaltz, Labneh, Dill Fronds, Smoked Trout Roe | Chef Spencer Horovitz of Hadeem
Scottish Langoustine Raviolo
Dill Raviolo, Poached Scottish Langoustine, Scotch Beurre Blanc, Golden Beets, Baby Corn, Melted Leeks, , Chive Oil, Dill | Chef Alison Trent of Alison Trent Events
Poached Scottish Scallops
Stewed Rhubarb, Kimchi Jus, Chrysanthemum Greens, Lemon-Infused Olive Oil | Chef Dave Park of Jeong
Seared Scottish Langoustines
Ají Amarillo Salsa, Morita Salsa Macha, Red Onions, Radishes, Cilantro, Lime | Chef Sarah Thompson of Casa Playa at Wynn Las Vegas
Seared Carrots
Salsa Macha, Papalo-Infused House Yogurt, Epazote | Chef Christian Hernandez of Barbacana
Nashville Hot Potatoes
Salt-Roasted Potatoes, Hot Boi Seasoning, Spiced Ranch, Parsley, Rosemary | Chef Cliff Smith of Tempo by Hilton Nashville
Tomato Shio Ramen
Ramen Noodles, Kombu-Cured Scallops, Roasted Tomatoes, Seared Asparagus, Tomato Dashi, Shio Tare, Ajitama, Pickled Red Onions, Basil Oil, Scallion Oil | Chef Tillman Gressitt of Fox Den Izakaya
Frijoles con Veneno
Recado Rojo-Spiced Pork, Refried Pinto Beans, Pickled Red Onions, Queso Fresco, Salsa, Flour Tortillas | Chefs Pepe Camero and Asia Keovorabouth of Mijo Gordito
Khao Piek Sen
Khao Piek Sen with Pork Meatballs, Sen Rice Noodles, Cilantro, Scallions, Lime, Chile Oil, Fried Garlic, Pa Thong Ko | Chefs Clinton Spruill and Amy Watson of Saap Saap BBQ
Beef Empanadas
Puerto Rican Sofrito, Tomato Sauce, Oregano, Capers, Chihuahua Cheese | Chef Jesse Valenciana of Secret Bodega