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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Glazed Lobster
Yellow Curry, Baby Zucchini, Micro Lemon Basil | Chef Carl Dooley of Mooncusser
Crab Tartlet
Caramelized Onion Purée, Toma Cheese, Black Pepper Sabayon, Oregano Oil, Kinome Leaf, Chive Blossoms | Chef Christian Hernandez of Barbacana
Fromage Blanc Mousse
Poached Rhubarb, Macerated Strawberries, Hibiscus Gelée, Salted Pistachios, Mint | Pastry Chef Melissa Loar of Octavia
For Beet's Sake
Scotch Whisky, Averna, Lemon, Beet-Honey Syrup, Orange Bitters, Rosemary Tincture | Bartender Marisa Miller of RT Bistro
Chilaquiles Verdes
Squash Blossoms, Fried Egg, Salsa Verde, Tortilla Chips, Chihuahua Cheese, Crema Fresca, Queso Fresco, Avocado, Micro Verdolaga | Chef Adrian Torres of Maximo
Charred Cabbage
Tamarind-Glazed Cabbage, Blistered Tomato Vinaigrette, Mustard Green Salsa Verde | Chef Chris Mendoza of Buddy
Pineapple Express
Pineapple Gesha Cold Brew, Guava Caramel, Guava Syrup, Juniper-Ginger Foam | Roaster Adrian Lopez of Grand Coffee Roasters
La Llorona
Mezcal, Lime, Basil-Serrano Syrup, Blood Orange, Tajín | Bartender Jose Martinez of St. Regis San Francisco
Koshodai Sashimi
Momiji-Oroshi, Brown Rice Black Vinegar Ponzu, Chives | Chef Joji Nonaka of Sushi Salon
Coffee Crunch Cake
Vanilla Cake, Coffee Frosting, Cofffe Crunch | Chefs Mell Alog and Kevin Tanaka of Fairmont San Francisco
That Ice Cream Truck
Strawberry Shortcake-Infused Vodka, Strawberry Shortcake Foam, Strawberry Shortcake Crumble, Dapper Daisy Mix | Bartender Gabe Valladares of CookHouse
Sick in Japan
Scotch Whiskey, Japanese Whisky, Hojicha Tea, Cocchi Americano, Burnt Honey Syrup, Lemon, Ginger Syrup | Bartender Dan Robles of Dalva
Spanish Frittata Tostada
Apricots, Lime Aïoli, Avocado Salsa Verde, Fried Peanuts, Thai Basil, Parsley | Chef Sincere Wong of Tacos Sincero
Semifreddo Mosaic
Ginger-Rhubarb-Sorrel Semifreddo, Poached Rhubarb, Rhubarb-Chamomile Tea, Rhubarb Powder, Oxalis, Bachelor's Buttons, Marigold Flowers | Pastry Chef Emma Alden of Quince
Little Fry King
Abalone, Striped Shrimp, Bay Scallops, Yellow Wax Beans, XO Sauce, Chinese Celery, Sweet Peppers, Chive Flowers | Chef James Yeun Leong Parry of The Happy Crane
Saba Tatsutaage
Saba-Marinated Mackerel, Cabbage, Mayonnaise, Parsley, Lemon | Chef Brian Ishii of Kiri
Summer Squash Pie
Roasted Summer Squash, White Cream Sauce, Mozzarella, Ricotta, Spring Onions, Grana Padano, Pecorino Romano, Garlic Oil, Lemon Zest, Sea Salt | Chef Craig Murli of June's Pizza