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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TCHO White Chocolate-Miso Popsicles
TCHO Dark Chocolate Magic Shell and Coconut-Potato Chip Furikake | Pastry Chef Amanda Rafalski of Friday Saturday Sunday
Impossible™ Breakfast Skillet
Eggs, Creole-Spiced Impossible™ Pork, Fingerling Potatoes, Onion, Bell Pepper, Cheddar Cheese, Hot Sauce, Scallion | Chef Edwin De La Rosa of Middle Child Clubhouse
Impossible™ Breakfast Arepa
Vegan Eggs, Impossible™ Spicy Sausage, Vegan Cheese, Avocado, Vegan Mayonnaise | Chef Edwin De La Rosa of Middle Child Clubhouse
Impossible™ Moroccan Pizza
Harissa-Spiced Impossible™ Beef, Chermoula Aïoli, Vegan Cheese, Cilantro | Chef Michael Carter of Down North Pizza
Impossible™ Taco Pizza
Impossible™ Beef, Vegan Cheese, Vegan Sour Cream, Pico de Gallo, Cilantro | Chef Michael Carter of Down North Pizza
Steamed Mahi Mahi
Mahi Mahi Mousse, Spinach, Squash Kraut, Shellfish Consommé | Chef Ryan LaFrance of Southwark
Lambhattan
Lamb-Washed Bourbon, Cocchi Americano Bianco, Cardamom Bitters | Bartender Patrick Jennings of Andra Hem
Barbecue Lamb Neck
Potato-Oyster Soup, Fried Oysters, Scallion Salad, Caviar | Chef Jacob Rozenburg of Vetri Cucina
Yuca-Squash Pasteles
Lumina Lamb Chops, Lumina Lamb Picadillo, Pigeon Peas, Oxtail Vinegar Chimichurri | Chef Yun Fuentes of Bolo
Toasted Oat Cake
Yuzu Curd, Cardamom-Basil Whipped Cream, Chocolate Buttercream | Baker Delilah Pergola of High Street Bakery
Grilled Chicken
Grilled Cabbage, Kohlrabi, Foie Gras Jus, Honey-Onion Bread | Chef Eli Collins of a.kitchen
Smoked Golden Beets
Charred Leeks, Whipped Quark, Orri Mandarin, Puffed Sorghum | Chef Caitlin McMillan of Lilah
Rosette Modenese
Ricotta, Béchamel, Prosciutto Cotto, Parmesan Sauce, Grated Parmesan | Chef Ed Crochet of Fiore
Bubble and Squeak
Spiced Potato Mash, Savoy Cabbage, Mussel Velouté, Paprika Oil | Chef Scott Calhoun of Ember & Ash