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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New Haven-Style Pizza
Tomato Sauce, Mozzarella, Parmigiano Reggiano, Pepperoni | Chef Adrian Chelette of Nighthawk Napoletana
Breakfast Smashburger Bialys
Breakfast Sausage, Caramelized Onions, White Cheddar, Fried Egg, Caramelized Onion Bialys | Baker Breanne Kostyk of Flour Moon Bagels
Shrimp Ravigote Bialys
Caramelized Onion Bialy, Shrimp Ravigote, Bibb Lettuce | Baker Breanne Kostyk of Flour Moon Bagels
Roasted Caciocavallo Focaccia
Basil Watermelon, Watermelon Rind Mostarda, Puffed Watermelon Seeds, Speck-Sourdough Focaccia | Chef Michael Gulotta of MOPHO, Maypop, and Tana
Watermelon Caramel-Glazed Pork Belly
Watermelon Nước Chấm, Watermelon Caramel, Watermelon Seed Crust, Coconut Crème Fraîche, Fresh Herbs | Chef Michael Gulotta of MOPHO, Maypop, and Tana
Yellowfin Tuna Tartare
Japanese Cucumber, Avocado, Satsuma, Soy Sauce, Orange Bitters, Shrimp Chips | Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine
Angostura Dirty Rice
Popcorn Rice, Ground Pork, Foie Gras, Chicken Livers, Hot Sauce, Scallions | Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine
Beef Wellington
Turnip Purée, Red Wine Sauce, Micro Hearts on Fire | Chef Ryan Hacker of Brennan’s
Confit Parisienne Sweet Potatoes
Duck Fat, Almond-Chile Crunch, Cane Syrup, Micro Hearts on Fire | Chef Ryan Hacker of Brennan’s
Tropical Spice Batida (Video)
Jamaican Rum, Mango, Almond Milk, Vanilla, Toasted Coconut | Bartender Kirk Estopinal of Cure Co.
Buckwheat Noodle Salad
Blue Crab, Roasted Eggplant, Szechuan Peppercorn Vinaigrette, Mint, Sesame Seeds | Chef Michael Gulotta of Maypop
Charred Cabbage
Peanut Romesco, Peanut Gremolata, Smoked Salt, Microgreens | Chris Hamm of Sylvain
Hamachi Tartare
Fried Okra, Cauliflower-Coconut Purée, Potlikker Vinaigrette, Pineapple, Shallots, Mint, Mizuna | Chef Nina Compton of Compère Lapin
Fire-Roasted Hakurei Turnips
Red Miso and Citrus Dressing, Candied Kumquats, Bronze Fennel | Chef Seth Temple of Le Chat Noir
Butterscotch Pudding
Bourbon Cream, Peanut Sponge Cake, Peanut Crumble, Popped Sorghum, Country Ham | Pastry Chef James Farnum of La Petite Grocery
Alligator Tacos
Fried Alligator, Cabbage Slaw, Rémoulade, Red Onion, Jalapeño, Queso Fresco, White Corn Tortilla | Chef Arthur Batiste of Public Service at NOPSI Hotel
Blackened Redfish
Crab and Parsnip Ècrasè, Chicories, Parsnips, Smoked Garlic, Dashi Butter Sauce, White Balsamic | Chef Ryan Hacker of Brennan’s