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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Sesame Collard Greens
Pulled Chicken, Garlic, Chiles, Soy Sauce, Sesame Dressing, Benne Seeds | Tyler Cook of Fiddler’s Fire
Texas Wagyu Beef Tartare
Deep Fried Shiso, Fried Garlic, Smoked Salt, Micro Marigold, Micro Mint | Chefs Tiffany Derry, Te’Von Johnson, and Naomig Perine of Roots Southern Table
My Mother’s Gumbo
Chicken, Zummo's Sausage, Blue Crab, Filé, and Herb Rice | Chef Tiffany Derry of Roots Southern Table
Baby Back Ribs
Vanilla, Fish Sauce, Cashew, and Chives | Chef Hugh Acheson of Empire State South
Magret Duck Breast
Sweet Potato, Apple, Pepitas, Root Vegetables, Spiced Vanilla, and Plum | Chef Matt Bolus of The 404 Kitchen
Millie’s Puddin’
Banana Pudding, Banana Milk, Nilla Wafers, and "Cool Whip" Topping | Pastry Chef Becky Pendola of Virtue Restaurant
Wild Mushroom Southern Polenta
Soft Poached Egg, Charred Kale, Herb Gremolata | Chefs Jamila Ross and Akino West of Rosie's
Kentucky French Butter Cake
French Butter Glaze, Candied Butter Pecans, and Peach Jam | Pastry Chef Jules Stoddart of Olamaie
Slum Village
Ash-Aged Potato, Okra, Créme, Shallots, and Thyme | Chef Jonny Rhodes of Indigo
Fried Oyster Loaf
White Texas Toast, Mayonnaise, and Dill Pickles | Chef Bobby Matos of La Lucha
Smoked and Fried Cornish Game Hen
Hot Chicken Paste and Tabasco-Spiked Hot Honey | Chef Jean-Paul Bourgeois of Blue Smoke
American Red Snapper
Carolina Gold Rice, Fennel Fumet, Smoked Trout Roe | Chef Michael Fojtasek of Olamaie
Fried Eggplant
Black Garlic and Cherry Tomato Relish, Shishitos, Fromage Blanc, Sungold Tomato Emulsion | Chef Maya Lovelace of Yonder
Boiled Peanuts
Green Pea Hummus, Burnt Benne Honey Mustard, Pickled Mustard Seeds, Toasted Benne Seeds | Chef Michael Fojtasek of Olamaie