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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Berbere-Spiced Tuna Carpaccio
Pickled Galia Melon, Fermented Daikon, Vinaigrette, Pistachios, Sping Onions | Chef Rob Tabone of Patula
Porgy Crudo
Swamp Dashi, Kohlrabi, Scallions, Olive Oil | Chefs Evan Ingram and Brenna Sanders of The Crustacean Club
Sicilian Pizza
Vodka Sauce, Mozzarella, Hot Soppressata, Meyer Lemon Ricotta, Creamy California Walnut Pesto, Candied California Walnuts | Chef Jeff Vance of Old Gold Tomato Pies
Fried Catfish
Turtle Sauce Piquant and White Rice | Chef Wiley Wilkinson Lewis of Delacroix Restaurant
Asparagus Flan
Oyster Mushrooms, Peas, Cherry Tomatoes, Tarragon, Parsley, Toasted Baguette | Chef Christy Engeran of Bayona
Huitlacoche Sopes
Crema, Serrano Chiles, Epazote Leaves | Masa Maker Ronnie Rodriguez of Casimiro
Poached Gulf Shrimp
Coconut-Lime Cream, Basil Oil, Toasted Macadamia Nuts, Purple Sorrel, Lime | Chefs Brenna Sanders and Evan Ingram of The Crustacean Club
Smoked Chicken
Gigante Beans, Green Tahini, Aleppo Chile Crunch, Pickled Red Onions, Pickled Beets, Fresh Herbs | Chef Eric Marting of 1 Hotel San Francisco
Hamachi Collar Al Pastor
Grilled Pineapple, Shiro Vinaigrette, Pineapple-Pasilla Salsa, Guacasalsa, Corn Tortillas, Lime | Chef Rodolfo Sandoval of Ernest
Stuffed Delicata Squash
Wild Rice-Stuffed Squash, Wild Rice-Stuffed Tomato, Tofu Cheese, Kale, Smoked Cheddar | Chef Alex Lauritzen of Passages
Western Haikus
Kumquat Wine, Sotol, Orange, Peach Liqueur, Pomegranate Liqueur | Bartender Gabriel Chavez of Last Rites
Duck L’Orange SF
Roasted Duck Breast, Lemongrass Duck Confit, Satsuma Sweet and Sour, Chicories, Fermented Orange Honey, Verjus | Chef Bill Wang of RT Bistro
Glazed Lobster
Yellow Curry, Baby Zucchini, Micro Lemon Basil | Chef Carl Dooley of Mooncusser
