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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Joumou Gnocchi
Squash Gnocchi, Oxtail Gravy, Parmesan, Parsley | Chef Charly Pierre of Fritai
No Ordinary Love
Gin, Cocchi Americano, Elderflower Liqueur, Aloe Liqueur, Gentian Liqueur, Dehydrated Lime, Rose | Bartender Juice LeClair of NightBloom
Braised Lamb-Foie Gras Terrine
Sunchoke Mustard, Mayhaw Jam, Shoestring Potatoes | Chef Rob Mistry of Gautreau’s
Arroz Meloso
Bomba Rice, Gulf Shrimp, Crawfish, Mussels, Garlic Aïoli, Parsley | Chef Adolfo Garcia of Dolfy’s
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
Yerba Mate Mojito
Silver Rum, Materva Yerba Mate, Mint, Lime | Bartender Ryan Iriarte of Café Conmigo
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
C.R.E.A.M.
Whiskey, White Rum, Dark Rum, Coconut Cream, Jasmine Tea, Mango Juice, Lime Juice, Carrot Juice, Nielsen-Massey Vanilla, Mango Soda, Mint | Bartender Cale Brown of The Junglebird 504
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
Passionfruit-Lemon Custard Pie
Chocolate Cookie Crust and Whipped Crème Fraîche | Baker Danny Alas of Parchita Pie