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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Curry Channa Doubles
Mango Hot Sauce, Tamarind Sauce, Green Seasoning | Chef Rashida Holmes of Bridgetown Roti
Acqua Pazza
Grilled Sea Bass, Anchovy Broth, Cranberry Beans, Arugula | Chefs Susana Alvarez and Gerson Rivas of Rossoblu
Chankonabe
Cured Kinmedai, Kamaboko, Mushroom Caps, Daikon, Dashi | Chef Vince Flores of Manzke
Doenjang-Marinated Cod
Collard Green Kimchi, Potato Salad, Jangajji, Tofu, Broccolini, Soy-Marinated Egg, Steamed Rice | Chef Jihee Kim of Perilla
Empanada Gallega
Tuna, Red Bell Pepper, Onion, Tomato, Manzanilla Olive, Parsley | Chef Sandra Cordero of Xuntos
Samosa Pizza
White Korma Sauce, Samosa-Spiced Potatoes, Tandoori Onions, Imli Chutney, Mozzarella, Parmesan, Peas, Mint Chutney | Chef Miles Shorey of Pijja Palace
Braised Black Cod
Korean Radish, Potato, Squash, Tofu, Date Cheong, Tteokbokki, Scallion | Chef Jennifer Pak of Soban
Market Veggie Pizza
Parmesan Sauce, Mozzarella, Goat Cheese, Braised Greens, Roasted Delicata, Red Onion, Confit Garlic | Chef Travis Passerotti of Tre Mani
Brioche French Toast
Powdered Sugar, Crispy Bacon, Maple Syrup | Chef Catie Randazzo of All Day Baby
Crispy Pork Belly
Cranberry Bean Sauce, Coconut Vinegar, Fresh Herbs, Red Onion, Pickled Chile | Chef Christian Truong of Si! Mon
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
Mahi Mahi Al Pastor Taco
Grilled Pineapple, Guacamole, Grilled Onion, Crispy Onions, Cilantro, Blue Corn Tortilla | Chef Francisco Aguilar of Simón
Potato-Cheddar-Lamb Pierogi
Brown Butter, Sauerkraut Beurre Blanc, Pickled Ramps, Dill | Chef Matt Schaler of Birdie G’s
Beets and Goat Cheese Salad
Arugula, Cypress Grove Humboldt Fog Goat Cheese, Nasturtium Pistou, Macadamia Nuts, Seasonal Citrus, Champagne Vinaigrette | Chef Cynthia Hetlinger of RYLA
Cheese Board
Cypress Grove Humboldt Fog Goat Cheese, Fermented Garlic Honey, Kumquat Jam, Olive Tapenade, Speck, Sourdough Crostini | Chef Dresden Kaiser of Superfine Playa