Team StarChefs 2/14/22 Team StarChefs 2/14/22

Dallas-Fort Worth Kitchen Notebook

An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Dallas-Fort Worth.

Amelia Schwartz 1/31/22 Amelia Schwartz 1/31/22

A Saigon Special

With a thick deck of foie gras pâté, Chef Carol Nguyen of Ngon Vietnamese Kitchen isn't cashing in on her labor-intensive bánh mì.

Lizzie Takimoto 1/24/22 Lizzie Takimoto 1/24/22

Mezcal Mashup

Dallas bartenders are reaching for agave sprits with big botanicals.

Amelia Schwartz 1/10/22 Amelia Schwartz 1/10/22

Cantaloupe Concerto

Pastry Chef Maggie Huff of Homewood accompanies a one-note melon with a harmony of salt, fat, and acid.

Erin Lettera 12/20/21 Erin Lettera 12/20/21

The Evolution of Khao

Chefs Donny Sirisavath and Nupohn Inthanousay modernize traditional Lao cuisine in order to get their culture noticed.

Amelia Levin 12/13/21 Amelia Levin 12/13/21

Just Like Mom's

Chef Tiffany Derry of Roots Southern Table honors her mother's recipe—with some modern tweaks.

Kendyl Kearly 11/23/21 Kendyl Kearly 11/23/21

Rewriting History

Beverage director Sarah Syman turns to The Official Mixer's Manual for the "Historically Inspired" section of The Dandy Crown menu.

Kendyl Kearly 11/8/21 Kendyl Kearly 11/8/21

Perfect Pairings

Sherry with caviar and white Burgundy with chawanmushi are the new Champagne and oysters. We share some of our favorite pairings from our time on the ground in Chicago.

Amelia Schwartz 11/1/21 Amelia Schwartz 11/1/21

From Bean to Babka

In partnership with vnlla Extract Co., the StarChefs team dives into the story behind Masa Madre babka's namesake ingredient.

Misha Garza López 10/28/21 Misha Garza López 10/28/21

Mole on the Rise

After much trial and error, Pastry Chef Valeria Taylor’s mole croissant at Loba Pastry + Coffee is a nostalgic treat packed with mole in every layer.

Team StarChefs 10/20/21 Team StarChefs 10/20/21

Chicago Kitchen Notebook

An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Chicago.

Amelia Levin 10/17/21 Amelia Levin 10/17/21

Interchangeable Parts

Chefs and pastry chefs across Chicago expand their definition of "cross-utilization" in their kitchens.

Amelia Schwartz 10/9/21 Amelia Schwartz 10/9/21

The Pastrami Playbook

Thomas Carlin’s signature dish is all about salt, fat, acid, and pastrami at Galit.

Amelia Schwartz 10/2/21 Amelia Schwartz 10/2/21

Inside the Shell

Chef Otto Phan of Kyōten's hot and cold scallop dish proves that everything on the inside counts.

Gabby Romero 9/28/21 Gabby Romero 9/28/21

Summer's Unsung Hero

At BOKA, Chef Jonathan Dockter's favorite off-the-clock cucumber side dish gets all dressed up.

Kendyl Kearly 9/24/21 Kendyl Kearly 9/24/21

Lake Effect

Lake fish haven't always had the best reputation, but Chicago chefs are using them to their full advantage.

Lizzie Takimoto 9/21/21 Lizzie Takimoto 9/21/21

The Cat-Su Club

Chefs Will Schlaeger and Shawn Clendening of Cat-Su’s club sandwich is a nod to the classic Chicago hot dog.

Kendyl Kearly 8/22/21 Kendyl Kearly 8/22/21

Bring Out the Bubbly

Baltaire's Wine Director Matthew Arnall discusses the increase in popularity of Champagne since the COVID-19 pandemic.

Amelia Schwartz 8/7/21 Amelia Schwartz 8/7/21

Milk & Conchas

Pastry Chef Thessa Diadem of All Day Baby applies Japanese baking techniques to create a unique spin on pan dulce.

Kendyl Kearly 7/29/21 Kendyl Kearly 7/29/21

Pain Perdu Anew

The masterful components behind Chef Douglas Rankin’s apple and brie confection at Bar Restaurant.

FEATURES