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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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
Emerald Empress
Manzanilla Sherry, Green Apple Syrup, Aquavit, Green Tea, Lime Juice, Boomsma Cloosterbitter, Pandan | Bartender Alex Utter of Suzy Q's Sherry Pop-Up
Tuna Tartare
Curried Watermelon, Compressed Watermelon Rind, Flaky Salt | Chef Nina Compton of BABs
New Haven-Style Pizza
Tomato Sauce, Mozzarella, Parmigiano Reggiano, Pepperoni | Chef Adrian Chelette of Nighthawk Napoletana
Breakfast Smashburger Bialys
Breakfast Sausage, Caramelized Onions, White Cheddar, Fried Egg, Caramelized Onion Bialys | Baker Breanne Kostyk of Flour Moon Bagels
Shrimp Ravigote Bialys
Caramelized Onion Bialy, Shrimp Ravigote, Bibb Lettuce | Baker Breanne Kostyk of Flour Moon Bagels
Roasted Caciocavallo Focaccia
Basil Watermelon, Watermelon Rind Mostarda, Puffed Watermelon Seeds, Speck-Sourdough Focaccia | Chef Michael Gulotta of MOPHO, Maypop, and Tana
Watermelon Caramel-Glazed Pork Belly
Watermelon Nước Chấm, Watermelon Caramel, Watermelon Seed Crust, Coconut Crème Fraîche, Fresh Herbs | Chef Michael Gulotta of MOPHO, Maypop, and Tana
Yellowfin Tuna Tartare
Japanese Cucumber, Avocado, Satsuma, Soy Sauce, Orange Bitters, Shrimp Chips | Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine
Angostura Dirty Rice
Popcorn Rice, Ground Pork, Foie Gras, Chicken Livers, Hot Sauce, Scallions | Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine
Beef Wellington
Turnip Purée, Red Wine Sauce, Micro Hearts on Fire | Chef Ryan Hacker of Brennan’s
Confit Parisienne Sweet Potatoes
Duck Fat, Almond-Chile Crunch, Cane Syrup, Micro Hearts on Fire | Chef Ryan Hacker of Brennan’s