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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Murano Glass
Tonka Bean-Yogurt Cream, Apple Caramel, Black Olive Caramel, Apple-Tarragon Jelly, Isomalt, Edible Flowers | Pastry Chef Micaela Victoria of March
Mind Games
Apple-Infused Vodka, Milk, Cocchi Americano, Apple Cordial | Bartender Nick Arone of Bar Chenin
Open Sesame
Sesame-Infused Scotch, Sesame-Infused Brandy, Apple, Oloroso Sherry, Honey | Bartender Tristan Brunel of Tusk Bar
Caramel Apple
Caramel Mousse, Green Apple Compote, Chocolate Shell, Caramel Glaze | Chef Shirley Kiu of CLINK at The Liberty Hotel
Strophalos
Junmai Ginjo Sake, Green Apple Verjus, Clarified Apple Juice, Benedictine, Crème de Cassis, Bergamot Bitters | Bartender Lou Charbonneau of Hecate
Goat Cheese and Apple Butter
Cypress Grove Humboldt Fog Goat Cheese, Toasted Pecan Caramel, Black Pepper, Toasted Ciabatta | Chef Greg Inga of Son of a Gun
The Jellyfish Situation
Cognac, Aquavit, Dragoncello Liqueur, Green Apple Juice, Honey Syrup, Lemon | Bartender Danny Rubenstein of Here’s Looking At You
Sea Bream Crudo
Uni, Horseradish Cream, Green Apple Ice | Chefs Maxou Boonthanakit and Lijo George of Camphor
Concord Grape Sorbet
Cognac Granita, Spiced Apple Compote, Apple Cider Shards, Mint Purée, Vanilla Bean Powder, Purple Oxalis | Pastry Chef Mac Daniel Dimla of Providence
Olive Oil Cake
Apple Compote, Plum Jam, Fennel Pastry Cream, Plum Sorbet, Sunflower Tuile, Candied Fennel | Pastry Chef Russell Johnson of Ambra and Southwark
Black Belt in Origami
Roku Gin, Apple Brandy, Sake, Dimmi, Lime Juice, Apple Cordial, Fennel, Ginger, Bitters | Bartender Collin Nicholas of Fools and Horses
Cerveza Verde
Tequila, Mexican Lager, Chile Syrup, Lime Wheel | Bartender Morgan Schick of Grape Ape
Kale-Cabbage Salad
Cypress Grove Humboldt Fog Goat Cheese, Honeycrisp Apples, Seasoned Burrata, Pinenuts, Za'atar, Sumac Dressing | Chef Aretah Ettarh of Gramercy Tavern
Green Beast
Apple, Avocado, Celery, Oat Milk, Matcha Tea, Honey, Parsley | Bartender Stacey Swenson
Crispy Skin Salmon
Brown Butter Kimchi Emulsion, Genmaicha, Apple, Turnip | Chef Dave Park of Jeong