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.

SAVORY Nicole Borden SAVORY Nicole Borden

Braised Octopus

Stuffed Jimmy Nardello Pepper, Burnt Lemon, Romesco Sauce, and Salsa Tinta | Chef Eric Bolyard of La Compagnie des Vins Surnaturels

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SAVORY Nicole Borden SAVORY Nicole Borden

Ossobuco Croquette

European Veal Shank, Veal Jus, Tonnato Sauce, Pickled Caper Leaves, and Bonito Flakes | Chef Silvia Barban of LaRina Pastificio & Vino

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SAVORY Nicole Borden SAVORY Nicole Borden

Verlasso Salmon

Malaysian Red Curry, Coconut Milk, Papaya Salad, Pineapple, and Forbidden Rice | Chef Banks White of Hat Trick Hospitality

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SAVORY Nicole Borden SAVORY Nicole Borden

Lamb Empanada

Australian Lamb Shoulder, Adobo, Soy Sauce, Pinakurat Vinegar, Pickled Shallots, and Radish | Chefs Francis Ang and Danica Aviles of Pinoy Heritage

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SAVORY Nicole Borden SAVORY Nicole Borden

WAGYU FILET

Fish Sauce Vinaigrette, Beef Jus, Leek Ash, Roasted Brassicas, Brussels Sprouts, and Green Garlic Confit | Chef Kim Alter of Nightbird

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SAVORY Nicole Borden SAVORY Nicole Borden

Lamb Kebab

Australian Lamb Shoulder, Za'atar, Herbed Labneh, and Sumac Onions | Chefs Laura and Sayat Ozyilmaz of Noosh

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SAVORY Nicole Borden SAVORY Nicole Borden

Donabe

Mussels, Squid, Green Garlic-Miso Broth, Tofu, Ginger and Herbs | Chef Gabrielle Maeda of State Bird Provisions

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SAVORY Nicole Borden SAVORY Nicole Borden

Tagliatelle

Asparagus, Fennel, Meyer Lemon, Anchovy, Yogurt, Dill, and Breadcrumbs | Chef Robert Hernandez of Octavia

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SAVORY Nicole Borden SAVORY Nicole Borden

Fluke Crudo

Brined Chia Seeds, Lime-Fish Sauce Vinaigrette, Grapefruit, and Puffed Quinoa | Chef Christa Chase of Tartine Manufactory

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SAVORY Nicole Borden SAVORY Nicole Borden

Braised Short Rib

Fermented Chiles, Mole Beef Jus, Beef Fat-Roasted Carrots, Carrot Purée. Sunflower Sprouts, Mustard Greens | Chef Matt Harper of Kensington Quarters

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