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. 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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Nashville Hot Calamari
Cuttlefish Ink-Cherry Pepper Fusilli and Sauce Amatriciana | Chefs Eric & Mark Plescha of Charcoal BYOB
Coq au Vin Casarecce
Wine-Braised Chicken, Carrot and Horseradish Casarecce, Celery Leaves | Chefs Mark and Eric Plescha of Charcoal BYOB