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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El Pincho de Carne

Ají Panca-Marinated Beef Tenderloin, Taro Root Purée, Shallot Escabeche, Chile Oil, Mint Chimichurri, Crispy Sweet Potatoes | Chef Elizabeth Sestito of Lilith

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Speck Pie

Mozzarella, Lemon Ricotta, Speck, Pistachios, Garlic, Hot Honey, Parsley, Oregano | Restaurateurs Brian Holleran and Brian Moss of Il Rione Pizzeria

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Killer Tofu

Borscht'ed Tofu, Roasted Carrots, Feta-Garlic Spread, Kale, Red Wine Vinaigrette, Focaccia | Chef Mike Finsilver of Tall Trees Cafe

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Crumpet

Pecorino Romano PDO, Squash Conserva, Popcorn Powder | Chefs Paul Butler and Kelcey Rusch of Spoke Wine Bar

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Tomato Vol-Au-Vent

Tomato-Glazed Corn Flake Puff Pastry, Heirloom Tomato, Pecorino Romano PDO Aïoli, Green Tomato Chutney | Chef Hannah Ryder of Twelve

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Arancini

Carnaroli Risotto, Pecorino Romano PDO, Country Ham, Basil-Ramp Purée, Roasted Tomato Vinaigrette | Chef Joseph Tiedmann of La Petite Grocery

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Farm Salad

Market Lettuces, Romano Beans, Long Beans, Heirloom Tomatoes, Cucumbers, Pickled Green Strawberries, Pickled Lemon Vinaigrette, Pecorino Romano PDO Crema, Fresh Herbs, Edible Flowers | Chef Javier Lopez of 71Above

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