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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Tempura Soft Shell Crab Bao
Lump Crab, Dijon Aïoli, Aged Cheddar | Chef Steve Chu of Ekiben
Teriyaki Wagyu
Black Garlic, Pickled Onions, Caper-Oroshi Salsa | Chef Emily Yuen of Bessou
Empanada à la Gallega
Spanish Tuna, Shishito Peppers, Garlic, Aïoli, Burnt Lemon | Chef Jamie Bissonnette of JK Food Group
Hiramasa Kingfish
Compressed Apple, Grape Ice, Fennel, Radish, Nasturtium | Chef Bryan Voltaggio of VOLT
Golden Beets
Mole Amarillo, Chapulín Vinaigrette, Goat Milk Feta, Marcona Almonds, Radish | Chef Jonathan Zaragoza of Birrieria Zaragoza
Under A Black Garlic Veil
Ibérico Ham, Lobster, Pumpkin, Mushrooms, Black Garlic, Sherry Gel | Chef Ramón Freixa of Ramón Freixa Madrid
Lamb-Maitake Blended Burger
New Zealand Lamb, Maitake Mushrooms, Onions, Havarti, Aïoli, Furikake, Jalapeños | Chef Richard Rosendale of Roots 657
Smoked Black-Eyed Peas
Smoked Black-Eyed Peas with Oxtail Panipuri and Parsley | Chef Chris Scott of Butterfunk Kitchen
Lamb Neck Tamal
New Zealand Lamb, Roasted Trumpet Mushrooms, Quesillo de Oaxaca | Chef Raymond Garcia of Broken Spanish
Seared Prawns
Skull Island Tiger Prawns, Chimichurri, Crispy Chorizo, Lemon Aïoli | Chef Cindhura Reddy of Spuntino
Minchi Mosca
Glass Noodles, Ground Pork, Wood Ear Mushrooms, Turmeric, Garlic, Soy Sauce, Lettuce | Chef Marina Senna Fernandes
