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.

Guest User 9/14/20 Guest User 9/14/20

Air Conditioned Eden

Pineapple-Infused Monkey 47 Gin, Bianco and Dry Vermouths, and Agricole Rhum | Bartender Ryan Lotz of Traveler Street Hospitality

Guest User 9/13/20 Guest User 9/13/20

Sabroso Fashion

Sabroso Fashion with Tequila Blanco, Mushroom Syrup, Grapefruit, and Mole Bitters | Bartender Will Piquette of Alcove

Nicole Borden 9/11/20 Nicole Borden 9/11/20

Sunflower Risotto

Artichoke Barigoule, Pickled Sweet Potato, Oyster Mushroom, and Crucolo | Chef Charlie Foster of Woods Hill Pier 4

Guest User 9/10/20 Guest User 9/10/20

Chocolate Marquise

Chocolate Marquise with Pear Compote, Spiced Pecan Kataifi, and Halva Cream | Pastry Chef Sophie Gees of Oleana

Nicole Borden 9/9/20 Nicole Borden 9/9/20

Japanese Milk Bread

Whipped Matcha Butter and Shichimi Togarashi | Pastry Chef Michelle Boland of Oak + Rowan

Nicole Borden 9/8/20 Nicole Borden 9/8/20

Pork Belly

Berbere, Kabocha, Ube, Dukkah, Daikon, and Watercress | Chefs Sasha Coleman and Ellie Tiglao of Tanám

Guest User 9/7/20 Guest User 9/7/20

Atlantic Scallop Crudo

Yuzu, Prosecco Soubise, Sea Grapes, and Caviar | Chef Brian Paszko of Alcove

Guest User 9/6/20 Guest User 9/6/20

Lone Mountain Wagyu Strip Steak

Erbazzone, Hazelnut Cream, and Sunchokes | Chefs Michael Lombardi and Kevin O'Donnell of SRV

Guest User 9/5/20 Guest User 9/5/20

XO Fat Noodles

Golden Cod, Pork-Clam XO Sauce, and Garlic-Buttered Herbs | Chef Jeremy Kean of Brassica Kitchen + Cafe

Guest User 9/4/20 Guest User 9/4/20

Sea Bream Nigiri

Persimmon Miso and Cherry Blossom Water | Chef Nathan Gould of O YA

Guest User 9/3/20 Guest User 9/3/20

Grilled Lamb Chops

Chermoula Spices, Date Syrup, and Mint | Chef Josh Elliott of Toro

Nicole Borden 9/2/20 Nicole Borden 9/2/20

Squid Ink Bao

Fried Oysters, Nori, Yuzukosho, Shiso, and Pickled Cabbage | Chef Tracy Chang of PAGU

Guest User 9/1/20 Guest User 9/1/20

Tallegio-Fontina Scarpinocc

Vadouvan Brodo, Hazelnuts, and Parmesan | Chef Michael Bergin of The Salty Pig

Guest User 8/17/20 Guest User 8/17/20

Pan-Fried Veal Caprese

Heirloom Tomatoes, Buffalo Mozzarella, Sweet Pesto, Parmigiano-Reggiano | Chef Brian Kingsford of Bacaro

Guest User 8/16/20 Guest User 8/16/20

Veal Striploin

Creamy Iberian XO Sauce, Haricot Vert, Cucumber, Dill | Chef Damian Sansonetti

Guest User 8/15/20 Guest User 8/15/20

Veal Sirloin

Roasted Chanterelle Mushrooms, Charred Onion, Mustard Cream, and Veal Jus | Chef Amy Brandwein of Centrolina

Guest User 8/14/20 Guest User 8/14/20

Veal Piccata with Preserved Lemon

Preserved Meyer Lemon Mafaldi, Brown Butter, Capers, and Parsley | Chef Joe Sparatta of Southbound

Guest User 8/13/20 Guest User 8/13/20

Roasted Veal Tenderloin

Grilled Heirloom Summer Beans, and Pistachio-Rosemary Salsa Verde | Chef Townsend Wentz of Oloroso