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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Kanpachi Ceviche
Ginger Leche de Tigre, Sweet Plantain Purée, Plantain Chips, Cilantro Oil | Chef Emil Oliva of Leche de Tigre Cebicheria Peruana
A Minha Menina
Roku Gin, Blanc Vermouth, Gentian Liqueur, St. Germain, Orange | Bartender Erin Ashford of Holiday
The Firebird
Spiced Fried Chicken Breast, Pickles, Dill Mayonnaise, Cilantro, Biscuit | Chef Brian Batch of Bird Bird Biscuit
Spiced Hiramasa Taco
Potato, Salvadorian Crema, Fermented Guajillo Salsa, Chives, Cured Egg Yolk, Trout Roe, Heirloom Corn Tortilla | Chef Eddie Barrera of Go Fish
Duck Terrine
Caramelized Onion Gravy, Pickled Cherry Purée, Nina's Cornbread Dressing, Chestnut Mushrooms, Edible Flowers | Chef Amanda Turner of Olamaie
Trend Piece
Vodka, Espresso, Cafe d'Oro Coffee Liqueur, House Limoncello, Egg White, Hazelnut Cream | Bartender Eva Suter of L'Oca d'Oro
Ramen Risotto
Pork Belly, Dashi Broth, Chile-Bonito Oil, Yuzu Gel, Egg Yolk, Furikake, Pickled Mushrooms | Chef Colter Peck of Elementary
Virgo’s Groove
Green Bell Pepper-Infused Sotol, Mezcal, Lime Juice, Gentian Liqueur, Velvet Falernum, Basil-Bay Leaf Syrup, Salt | Bartender Erin Ashford of Holiday
Blueberry-Pistachio Croissant
Pistachio Frangipane, Cardamom-Honey Syrup, Blueberry Compote | Pastry Chef Chelsea Smith of South Congress Hotel
Braised Oxtails
Pigeon Peas, Butter Beans, Cabbage, Bell Peppers, Plantains, White Rice | Chef Nicola Blaque of The Jerk Shack
Black Garlic Barbecue Mushrooms
Roasted Cherries, Shaved Radish, Candied Peanut Crumble | Chef PJ Edwards of Meadow
Acorn Squash Corone
Candy Cap Mushrooms and Pecorino Romano PDO | Chefs Thomas McNaughton and Ryan Pollnow of Flour + Water Hospitality
Cacio e Pepe Chip n’ Dip
Cacio e Pepe Dip, Pasta Chips, Pecorino Romano PDO | Chefs Thomas McNaughton and Ryan Pollnow of Flour + Water Hospitality
Deep Fake Negroni
Mezcal, Kina L'Aéro d'Or, Dry and Blanc Vermouths, St. Germain, Strawberry, Corto Olive Oil | Bartender Cameron Winkelman of Manhatta
Garden Salad and Tonic
Mezcal, Kina L'Aéro d'Or, Dry and Blanc Vermouths, St. Germain, Strawberry, Corto Olive Oil | Bartender Cameron Winkelman of Manhatta
Brisket Smoke Show
South BBQ Brisket, Green Curry, Carrots, Red Potatoes, Jasmine Rice, Fried Shallots | Chef Andrew Ho of Curry Boys BBQ
Oaxaca Crema Semifreddo
Lime Jelly, Nilla Wafer Crust, Candied Amaranth | Pastry Chef Derrick Flynn of Este