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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Ravioli and Scallops
Curried Corn, Pickled Mushroom, Duck Fat Breadcrumbs, Radish, Pecorino Romano PDO | Chef Tevon Johnson of Roots Southern Table
Galbi-Marinated Pork Shank
Niman Ranch Pork Shank, Gochujang Glaze, Korean Red Dragon Sauce, Ginger-Scallion Sauce, Green Kimchi, Fresh Herbs, Daikon, Lettuce Cups | Chef Rich Reimbolt of Better Half Coffee & Cocktails
Matzo Dumplings
Mushroom Broth, Braised Mushrooms, Pecorino Romano PDO, Olive Oil | Chef Matthew Schaler of Birdie G’s
Taglierini
Pecan Butter, Pecorino Romano PDO, Brown Butter, Black Pepper Honey | Chef David Uygur of Lucia
Charred Celtuce
Celtuce Purée, Crème Fraîche, Kaluga Caviar, Pea Tendrils, Olive Oil | Chef Keith Rzepecki of Hestia
Sikil P’aak
Pumpkin Seed Dip, Roma Tomatoes, Chiles, Puffed Amaranth, Crudités | Chef Edgar Rico of Nixta Taqueria
Skate Wing Ssam
Fried Skate Wing, Haiga-Mai Rice, Peanut Ssamjang, Spicy Radish, Pickled Radish and Garlic, Lettuce | Chef Sky Hanuel Kim of Gift Horse
Pressed Skate Wing
Carolina Gold Rice, Mole Negro, Tare Sauce, Salsa Moruno, Smoked Oyster Cream, Fish Skin Mayonnaise, Ramp Oil | Chef Neil Zabriskie of Regards
Cod Cheek Fritters
Beer Battered Cod Cheeks, Gribiche, Lemon | Chef Michael Sindoni of Wayside Tavern
Salt-Crusted Potatoes
Pepperoncini Butter, There, There Spice, Scallions, Chives | Chef Brandon Teachout of There, There
Texas Snapper
Cannellini Beans, Pecan Pesto, Broken Chorizo Vinaigrette, Fresh Herbs | Chef Daniel Ben-David of Hilton Austin
Garganelli
Guanciale Ragù, Crema di Pecorino Romano PDO, Extra Virgin Olive Oil | Chef Stefano Secchi of Rezdôra
Mushroom Agnolotti
Trumpet Mushrooms, Truffle, Pecorino Romano, Chives | Chef Danny Grant of Maple & Ash
Flounder Tartare
Fermented Aguachile, Parmigiano Reggiano Panna Cotta, Charred Scallion Jam, Sherry Vinegar, Basil | Chef Robbie Nowlin of Allora
Roman-Style Porchetta
Suckling Pig, Sorrel Pistou, Fresh Origins Sorrel Silver Leaf | Chef Andrew Whitcomb of Craft