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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Lamb and White Bean Ragoût
Marinated Lamb, Smoked Onion Jus, Pickled Rhubarb and Fennel, Asparagus | Chef Alec Paki of Sparrow and Wolf
Surf and Turf
Wild Boar-Beef-Stuffed Squid, Burnt Onion Purée, Pickled Cauliflower, Tarragon Foam | Chef Yuri Szarzewski of Partage
Baharat-Spiced Lamb Chops
Eggplant-Kefalograviera Purée, Lamb Jus, Broccolini, Ladolemono | Chef Stephanie Martinez of Zaytinya at Caesars Palace
Doppio Beet Ravioli
Goat Cheese, Gold Beets, Red Beets, Hazelnut Brown Butter, Roasted Badger Flame Beets, Toasted Hazelnuts, Vin Cotto | Chef James Robinson of Iron Gate
Tamales Hondureños
Shredded Spiced Chicken Thighs, Tomatoes, Chickpeas | Chef Sara Ordoñez of Mera Kitchen Collective
The Three Kings
Yonezawa Wagyu Striploin, Hokkaido Uni, Golden Ossetra Caviar, Iri Zake, Tosa Joyu Gelée, Wasabi, Shiso, Watermelon Radish | Chef Jeff Ramsey of Mizumi at Wynn Las Vegas
Wagyu Short Rib
Turnip Purée, Pickled Shallot Jus, Charred Scallions, Chive Oil, Nasturtium | Chef Jonathan Bauman of Delilah at Wynn Las Vegas
Lobster en Croûte
Poached Lobster and Piquillo Pepper Cream Sauce | Chef Daniel Ontiveros of Carversteak at Resorts World Las Vegas
The Briscuit
Buttermilk Biscuit, Coffee-Rubbed Smoked Brisket, Cheddar Cheese, Jalapeño Jam, Pickled Onions | Pastry Chef Sydney Benjamin of ‘Scuits
Beeswax-Poached Pumpkin
Sheep Whey Foam, Ogo, Brown Cheese Chestnut Fudge, Black Ramp Paste, Hazelnut Oil, Spicebush Wood Oil, Smoked Onion Oil, Rose-Kombu Salt | Chef Mathew Meeker of Fancypants
Roasted Cabbage
Koji Butter, Smoked Shallot Purée, Roasted Peanuts, Chives | Chef Benjamin Tyson of Butterlamp Bread & Beverage
Duck Ragoût Linguine
Confit Duck Legs, Bordelaise, Oregano | Chef Corey Hargis of Frankies Spuntino 925
Roasted Branzino
Calabrian Chile Butter, Fresno Chiles, Olive Oil, Fresh Herbs | Chef Daniel Ye of Nicco’s Prime Cuts and Fish at Durango Casino & Resort
King Crab Chawanmushi
Lemon Butter Froth and Olilve Oil | Chef Daniela Romero of Bazaar Mar by José Andrés
Miso Pork Belly
Braised Pork Belly, White Miso, Fried Maitake Mushrooms, Watermelon Radish, Smoked Pearl Onions, Pickled Cucumbers | Chef Sterling Buckley of Palate
Short Rib Pepper Fry
Spiced Beef Short Rib, Spiced Tomatoes, Malabar Parantha, Scallions | Chef Srikant Kumar of GYMKHANA at ARIA Resort