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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Al Pastor Tlayuda
Pineapple, Oaxaca Cheese, Poblano Crema, Pineapple Gel, Lime, Cilantro | Chefs Ana Aguilar and Joshua Cook of Tantísimo
Turkish Eggs
Sunny-Side Up Eggs, Cherry Tomatoes, Yogurt Sauce, Aleppo Butter, Crispy Chickpeas, Herb Oil, Mint, Dill, Toasted Country Loaf | Chefs Tyler and Aubrey O'Laskey of Perenn Bakery
Café de Ático
Coffee-Infused Café de Ático, Demerara Syrup, Absinthe, Orange | Bartender Alex McCutchen of The Patterson House
Caramelized Onion Toast
Whey Onions, Mornay Sauce, Tarragon, Sourdough | Chef Benjamin Tyson of Butterlamp Bread and Beverage
Tiramisu Brownie
Chocolate Brownies, Mascarpone Whipped Cream, Ladyfingers, Espresso | Pastry Chef Jami Frazier of Sift
Piano Lessons Can Be Murder
Cognac, House Saapéritif, Lime Oil, Caviar | Bartender Brandon Archilla of The Fox Bar & Cocktail Club
The Briscuit
Buttermilk Biscuit, Coffee-Rubbed Smoked Brisket, Cheddar Cheese, Jalapeño Jam, Pickled Onions | Pastry Chef Sydney Benjamin of ‘Scuits
Beeswax-Poached Pumpkin
Sheep Whey Foam, Ogo, Brown Cheese Chestnut Fudge, Black Ramp Paste, Hazelnut Oil, Spicebush Wood Oil, Smoked Onion Oil, Rose-Kombu Salt | Chef Mathew Meeker of Fancypants
Buttermilk Bizkit
Strawberry Freezer Jam | Chefs Zach Halfhill and Alex Humbrecht of Guerilla Bizkits
Roasted Cabbage
Koji Butter, Smoked Shallot Purée, Roasted Peanuts, Chives | Chef Benjamin Tyson of Butterlamp Bread & Beverage
Duck Ragoût Linguine
Confit Duck Legs, Bordelaise, Oregano | Chef Corey Hargis of Frankies Spuntino 925
Gulf Stream
White Rum, Lime, Simple Syrup, Fino Sherry, Green Chartreuse | Bartender Matty Izaguirre of Coral Club
Turnip Chowder Oysters
with Pickled Turnips and Fried Saltines | Chef Diana Prescott of Bastion
