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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Roasted and Raw Beets
Greek Yogurt, Sherry Vinaigrette, Fresh Mint | Chef Kim Alter of Nightbird
Grilled Summer Squash
Cipollini Onions, Sherry Vinegar Romesco, Hazelnuts, Chives, Fried Tarragon | Chef Austin Adler of Maple & Ash
Roasted Chicken
Roasted Pearl Onions, Sherry Vinegar, Pepperoncini, Parsley | Chef Austin Adler of Maple & Ash
Texas Snapper
Cannellini Beans, Pecan Pesto, Broken Chorizo Vinaigrette, Fresh Herbs | Chef Daniel Ben-David of Hilton Austin
Flounder Tartare
Fermented Aguachile, Parmigiano Reggiano Panna Cotta, Charred Scallion Jam, Sherry Vinegar, Basil | Chef Robbie Nowlin of Allora
Char Grilled Bok Choy
Roasted Parsnip Purée, Mushroom Dashi, Pickled Onions, Curried Puffed Rice | Chef Scotty Iijima of Toki
Soft Scrambled Eggs
Onion Jam, Onion Soubise, Charred Alliums, Toasted Brioche | Chef Jeremy Broucek of Bread & Friends
Striped Bass
Artichoke Purée, Summer Squash, Salsa Verde, Sherry Vinaigrette, Pickled Shallots | Chef Gina Pezza of Vanda Cucina
Confit Curry Lamb Neck Terrine
Calico Peas, Sweet Pepper Purée, Black Garlic Purée, Pickled Peppers | Chef Amanda Turner of Olamaie
Mussels en Escabeche
Steamed Mussels, Olive Oil, Sherry Vinegar from Spain, Thyme | Chef Sara Hauman of Tiny Fish Co.