RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Eggplant Romesco
Bell Peppers, Piquillo Peppers, Hazelnuts, Almonds, Sherry Vinegar, Garlic, Paprika | Chef Kim Alter of Nightbird
Roasted and Raw Beets
Greek Yogurt, Sherry Vinaigrette, Fresh Mint | Chef Kim Alter of Nightbird
L’Estivo Pizza
Heirloom Tomato Sauce, Roasted Tomatoes, Burrata, Calabrian Chiles, Arugula, Basil | Chef Daniel Chavez of Cosa Buona
Classico Pizza
Mozzarella, Spicy Soppressata, Pickled Garlic, Calabrian Hot Honey, Olive Oil, Basil | Chef Waldo Stout of Waldo’s Pizza
L’Estate Pizza
San Marzano Tomato Sauce, Squash Blossoms, Sungold Tomato, Pecorino Toscano, Anchovy, Lemon Basil | Chef Daniel Cutler of Ronan
Hamachi Crudo
Tomato-Sherry Vinaigrette, Sesame Seed, Maldon Salt | Chef Christian Truong of Si! Mon
Dario's Honey Pie
Mortadella, Honey Foam, Pickled Mustard, Pistachio-Honey Crumble, Pepper Cress | Chef David Murphy of Shuggie’s Trash Pie + Natural Wine
Confit Potato
Chamomile Honey, Cultured Cream, Caviar, Nori Powder | Chefs Carrie and Rupert Blease of Lord Stanley
Bumblepuppy
Fig Leaf-Infused Vodka, Lime, Salted Wildflower Honey, Rose Syrup, Rose Geranium Tincture, Bitters | Bartender Evan Williams of Dalida
Honey Semifreddo
Thyme, Black Mission Figs, Candied Poppy Seeds, Burnt Meringue | Pastry Chef Nicole Krasinski of State Bird Provisions
Pole Beans
Pickled Romano Beans, Hazelnuts, Preserved Lemon, Pecorino Romano PDO | Chef Evan Allumbaugh of Che Fico
Grilled Corn Ravioli
Rock Crab, King Prawn, Pecorino Romano PDO | Chef Jason Fullilove of Norma
Peri-Peri Chicken
Peri-Peri Chicken with Peri-Peri Labneh, Samfaina, Fresh Herbs | Chef Rudy Lopez of The LINE L.A.
Il Mortazza
Pickled Eggplant, Stracciatella, Mortadella, Arugula, Focaccia | Chef Francesco Lucatorto of Ceci's Gastronomia
Whole Chicken French Dip
Chicken Ballotine, Chicken Feet Chicharones, Sticky Chicken Jus, Chicken Mayonnaise, Caramelized Onions, Cheddar Cheese, Sharp Greens | Chef Kimberly Plafke of Standing’s Butchery
“It’s a Joke” Rice Porridge
Stir-Fried Mushrooms, Poached Egg, Ginger, Scallion, Crispy Rice Noodles | Chef June Intrachat of Otus Thai Kitchen & Coffee
Yuzu Chuhai
Yuzu Gin, Shochu, Yuzu Syrup, Lemon, Lime, Egg White, Soda Water | Bartender Justin Kato of RYLA
Salmon Tartare
Cucumber, Jalapeño, Orange, Avocado Purée, Tzatziki Broth, Lemon Vinaigrette, Dill Oil | Chef Sonnie Gomez of The Proper Santa Monica