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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Seared Scottish Langoustines
Ají Amarillo Salsa, Morita Salsa Macha, Red Onions, Radishes, Cilantro, Lime | Chef Sarah Thompson of Casa Playa at Wynn Las Vegas
Rooted Revival
Rum, Grapefruit, Lime, Sarsaparilla Tea Syrup, Amaro, Bitters, Vanilla Bean Foam, Cinnamon, Mint | Bartender Lawson Ballinger of Four Walls at The Joseph
Seared Carrots
Salsa Macha, Papalo-Infused House Yogurt, Epazote | Chef Christian Hernandez of Barbacana
Nashville Hot Potatoes
Salt-Roasted Potatoes, Hot Boi Seasoning, Spiced Ranch, Parsley, Rosemary | Chef Cliff Smith of Tempo by Hilton Nashville
Tomato Shio Ramen
Ramen Noodles, Kombu-Cured Scallops, Roasted Tomatoes, Seared Asparagus, Tomato Dashi, Shio Tare, Ajitama, Pickled Red Onions, Basil Oil, Scallion Oil | Chef Tillman Gressitt of Fox Den Izakaya
Frijoles con Veneno
Recado Rojo-Spiced Pork, Refried Pinto Beans, Pickled Red Onions, Queso Fresco, Salsa, Flour Tortillas | Chefs Pepe Camero and Asia Keovorabouth of Mijo Gordito
Khao Piek Sen
Khao Piek Sen with Pork Meatballs, Sen Rice Noodles, Cilantro, Scallions, Lime, Chile Oil, Fried Garlic, Pa Thong Ko | Chefs Clinton Spruill and Amy Watson of Saap Saap BBQ
Beef Empanadas
Puerto Rican Sofrito, Tomato Sauce, Oregano, Capers, Chihuahua Cheese | Chef Jesse Valenciana of Secret Bodega
Rigatoni all'Agnello
American Lamb Sugo, Anchovy Butter, Broccoli Rabe, Cherry Peppers, Pecorino Sardo, Mint, Basil | Chef Nick Dugan of Sorelle
American Lamb Pressé
Carrot Sofrito, Lamb Jus, Pickled Carrots, Pickled Mustard Seeds | Chef Cody Chassar of Gunshow
Tras Lomita
Fig Crémeux, Pulque Foam, TCHO Oat Milk Chocolate, Prickly Pear Granita, Spiced Pistachios | Chef Alan Sanz of Mírate
Beef Spiedini
Calabrese Salumi, Provolone, Lemon, Sweet Onions, Nonna's Roasted Potatoes, Zucchini Stufato, Salmoriglio | Chef Frank Pullara of Culaccino
Pork Spare Rib Tlacoyo
Refried Beans, Pico de Gallo, Pickled Onions, Cilantro, Lime | Chef Edgar Victoria of Alebrije
Sophisticated Suspense
Blanco Whiskey, Blanco Tequila, Salted Bay Syrup, Crawfish Bitters, Lemon | Bartender Beau Gaultier of Verna