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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Smoked Einkorn Porridge
Braised Turnip Greens, Enoki Barigoule, Pickled Turnips, Crispy Chicken Skin | Chef Bradyn Kawcak of Atelier
Confit Artichoke
Olive Aïoli and Brown Butter Breadcrumbs | Chefs Aaron Patten and Katie Wasielewski of Pompette
Tofu Sisig
Fried Tofu, Sisig Sauce, Bell Peppers, Scallion, White Rice | Chef Melvin Reyes of Mano Modern Cafe
Billy's Breakfast
Halloumi, Fried Egg, Za'atar, Labneh, Harissa Mayonnaise, Sumac, Picked Red Onion, Arugula, Sesame Seed Brioche | Chef Billy Zureikat of Tripping Billy
Chashu-Glazed Pork Belly
Niman Ranch Iberian Pork, Guava-Apple Purée, Black Garlic Purée, Togarashi Carrots, Leeks | Chefs Eddie Ku, Brady Neihoff, and Jose Silva of Gourmet Caterers
Scallop Trippa alla Romana
Scallop Skirts, Semolina Gnocchi, Lemon, Chives, Parmesan | Chef Brian Gianpoalo of Moëca
Viet-Cajun Crawfish Noodles
Lo Mein Noodles, Crawfish, Vietnamese XO Sauce, Crack Sauce, Parmesan, Salmon Roe, Fried Garlic | Chef Peter Nguyen of Lê Madeline
Grilled Harissa Carrots
Harissa Hummus, Harissa Vin, Seedy Crunch | Chef Nookie Postal of Revival Cafe+Kitchen
Ricotta Pici
Seasoned Cream, 'Nduja, Pecorino Romano, Mint Oil | Chef Jacob Mendros of Prima
Prasotigania
Niman Ranch Pork, Holland Leek, Celery, Garlic, Chile Flakes, Roasted Potatoes | Chef Brendan Pelley of Xenia Greek Hospitality
Wagyu Pastrami Sliders
Secret Sauce, Gruyère, Bun | Chef Megan Vaughn of Rare Steakhouse at Encore Boston Harbor
Prime Rib Hash
Red Potato, Spinach, Red Bell Pepper, Bravas Sauce, Aged Cheddar, Scallion | Chef Jeremy Franzen of Rebel’s Guild at The Revere Hotel
Uni Panna Cotta
Yuzu Panna Cotta, Uni, Caviar, Maldon Salt | Chef Kegan Stritchko of XOXO Sushi Bar