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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Tamarind-Glazed Half Chicken
Salsa Cruda, Chayotes Calabaza, Pistachios, Cilantro | Chef Jesse Kuykendall of Ocho
Achiote Chicken
Citrus, Garlic, Cilantro, Flour Tortillas | Chef Jaime Gonzalez of Carriquí
Charred Eggplant Ravioli
Almond Pesto, Summer Squash, Heirloom Tomato, Vecchio | Chef Joseph Martinez of Tributary at the Marriott San Antonio
Coffee Crème Brûlée
Banana Sorbet, Malt Crumble, Coffee Meringue, Malt Tuile | Pastry Chef Elise Russ of Clementine
Stuffed Onion
Sausage, Beef Broth, Parmesan, Breadcrumbs | Chef Cassie Ramsey of Restaurant Claudine
Smoked Brisket Taco
Salsa Dona, Onion, Cucumber, Cilantro, Lime, Flour Tortilla | Chefs Elliott and Nick Reese of Reese Bros. BBQ
Kanpachi Ceviche
Ginger Leche de Tigre, Sweet Plantain Purée, Plantain Chips, Cilantro Oil | Chef Emil Oliva of Leche de Tigre Cebicheria Peruana
Spiced Hiramasa Taco
Potato, Salvadorian Crema, Fermented Guajillo Salsa, Chives, Cured Egg Yolk, Trout Roe, Heirloom Corn Tortilla | Chef Eddie Barrera of Go Fish
Braised Oxtails
Pigeon Peas, Butter Beans, Cabbage, Bell Peppers, Plantains, White Rice | Chef Nicola Blaque of The Jerk Shack
Black Garlic Barbecue Mushrooms
Roasted Cherries, Shaved Radish, Candied Peanut Crumble | Chef PJ Edwards of Meadow
Brisket Smoke Show
South BBQ Brisket, Green Curry, Carrots, Red Potatoes, Jasmine Rice, Fried Shallots | Chef Andrew Ho of Curry Boys BBQ
Roasted Spaghetti Squash
Sunflower Seed Tahini, Dukka, Tatbila | Chef Danny Parada of Ladino
Flounder Tartare
Fermented Aguachile, Parmigiano Reggiano Panna Cotta, Charred Scallion Jam, Sherry Vinegar, Basil | Chef Robbie Nowlin of Allora
Red Snapper Crudo
Clementines, Leche de Tigre, Avocado Yogurt, Chiles, Cilantro | Chef Steve McHugh of Cured
Japanese Sweet Potato and Leek Soup
Coconut Milk, Saffron, Huacatay, Buttermilk Ice Cream, and Seed Granola | Chef Pieter Sypesteyn of Cookhouse
Beef-Cremini Blended Burger
Meyer Natural Beef, Ponzu Tomatoes, Char-Glazed Onions, Emmentaler, Nori Aïoli | Chef Jason Dady of Jason Dady Restaurant Group