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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Squid Ink Torchio
Shrimp, Fresno Chile, Coconut Broth, Farofa, Cilantro | Chef Ivan Barros of Amara at Paraiso
Grilled Salmon
Scottish Salmon, Burnt Eggplant Purée, Green Gazpacho, Sunchoke Chips | Chef Aitor Garate Berasaluze of Edan Bistro
Homestead Americano
Campari, Vermouth, Strawberry Greek Yogurt, Strawberry-Peach Cordial, Frozen Peach | Bartender Rensel Cabrera of The Sylvester
Tagliatelle
American Lamb Ragú, Parmigiano Reggiano, Pecorino Romano | Chef Juan Manuel Umbert of Pasta
Golden Chicken
Moruno-Spiced Roast Chicken, Green Mango, Smoked Gouda, Koji- Roasted Potato, Hoja Santa Oil | Chefs Maria Teresa Gallina and Nicolas Martinez of Recoveco
Massaman Goat Curry
Egg Noodles, Garlic Oil, Watermelon Radish, Fresh Herbs, Lime | Chef Tam Pham of Tâm Tâm
Basque Cheesecake
Mamey, TCHO White Chocolate Ganache, Almond-Anise Crumble, Passion Fruit Gel | Pastry Chef Ana De Sa Martins of Stubborn Seed
Churrasco Sandwich
Churrasco Steak, Cilantro Aïoli, Corn-Ají Amarillo Cream, Caramelized Onions, Chimichurri, Potato Sticks, Cantabrian Loaf | Chef Estefania Andrade of Trippy Kitchen
Jerk Chicken Mac and Cheese
Cavatappi, Cheddar, Mozzarella, Pepper Jack, Jerk Chicken Thighs, Green Seasoning | Chef Wayne Sharpe of Jrk!
Oyster Mushrooms
Refried Beans, Mole Xiqueno, Corn Tortillas | Chef Karla Hoyos of Tacotmia
Fried Cobia
Tomme Foam, Pickled Ají Dulce, Black Mustard Seed-Curry Oil, Fried Curry Leaves | Chefs Evan Burgess and Osmel Gonzalez of EntreNos
Grilled Monkfish
Cuttlefish Ragù, Smoked Potato Soubise, Grilled Scallions, Garlic Chive Oil, Moscato Mustard Seeds | Chef Juan Camilo Liscano of Palma
Burrata and Delicata Squash
Plantain-Date Purée, Sherry Vinaigrette, Fresh Herbs, Country Bread | Chef Michael Beltran of Ariete
Calabaza Tortelloni
Pumpkin Crema, Pecorino Romano PDO Foam, Pepitas, Crispy Sage | Chef Daniel Ganem of Fiola
Pasta Alla Zozzona
Tomato Sauce, Egg Sauce, Black Pepper, Crispy Prosciutto, Pecorino Romano PDO | Chef Giorgio Rapicavoli of Luca Osteria