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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Key Lime Pie
Gin, Cream, Egg White, The Plum I Suppose, Winter Melon Syrup, Club Soda, Lime Bitters | Bartenders GN Chan and Faye Chen of Double Chicken Please
Roasted Baby Beets
Maple-Sherry Gastrique, Pistachios, Horseradish, Rye Melba Croutons, Blue Cheese Dressing | Chef Jonathan Novak of Tiny Lou’s
Pork Belly Indad
Niman Ranch Iberian Duroc, Saag, Coconut Grits, Pistachio Dukkah, Fenugreek Confit Shallots, Mint | Chef Jackie Carnesi of Nura
Kale-Cabbage Salad
Cypress Grove Humboldt Fog Goat Cheese, Honeycrisp Apples, Seasoned Burrata, Pinenuts, Za'atar, Sumac Dressing | Chef Aretah Ettarh of Gramercy Tavern
Café Touba
Senegalese Coffee Ice Cream, Spiced Brownies, Peanut Brittle | Nick Larsen of Sugar Hill Creamery
Cranberry Beans
Parsley Butter, Spearmint, White Vinegar, Sea Salt | Chef Chris Cote of Pearl Street Supper Club
Sourdough Cinnamon Roll
Sourdough Croissant, Cream Cheese Frosting, Edible Flowers | Baker Nora Allen of Mel the Bakery
Roasted Duck
Roman White Beans, Sauce Apicius, Sage Gremolata, Candied Oranges, Breadcurmbs | Chef Rachael Collins of Juliet
Strawberry Semifreddo
Macerated Strawberries, Sherry Vinegar, Whipped Cream | Chef Gregory Baumgartner of Cranes
Tuna Tartare
Mountain Rose Apple, Sherry Vinegar Granita, Kombu Oil, Winter Radishes, Shiso | Chef Andrew Manning of Longoven
Sweet and Sour Fried Chicken
Ginger, Garlic, White Soy, Sherry Vinegar | Chef Esther Ha of Momofuku Ko
Chicory Pecan Opera Cake
Pecan Joconde, Chicory, Chocolate Ganache, Pâte à Bombe Coffee Buttercream, Candied Pecans | Pastry Chef Amanda Perdomo of Cool World
The Scholar’s Mate
Nardini Amaro Liqueur, Apple Brandy, Single Malt Scotch Whisky, Galliano Espresso Liqueur, Whipped Cream, Nutmeg | Bartender Tiffany Nahm of Death & Co.
Marinated Burrata
Braised Beet, Grilled Peaches, Shishito Peppers, Honey, Sherry Vinegar, Fresh Herbs | Chef Jett Mora of Cafe Modern
Hanger Steak
DemKota Ranch Beef, Bone Marrow Butter, Sweet and Sour Red Currants, Fried Rosemary | Chef Jeremy Salamon of Agi’s Counter
The Whiskey Drink
Abasolo Whiskey, Lime, Agave, Oloroso Sherry, Mascarpone, Parsley Tincture, Parsley Oil | Bartender Harrison Snow of Lullaby