RECIPES
Whether you’ve been a reader since the late 90s or just started to work the line, get some inspiration straight from the StarChefs’ community. All recipes are provided directly from the featured professionals and are not recipe tested by StarChefs or any of its affiliates.
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Roasted Chinese Cauliflower
Roasted Cauliflower Purée, Sage Gremolata, Shaved Black Truffles, Crispy French Shallots | Chef Tung Phan of Camille
Fondant Sunchokes
Chicken Jus–Carob Glaze, Black Harissa Yogurt, Fresh Herbs, Pickled Sunchokes, Pickled Chiles | Chef Nico Christiansen of La' Shukran
Candied Honeynut Squash
Mixed Greens, Celery, Blue Cheese, Toasted Walnuts, Lemon Vinaigrette | Chef Tyson Barrett of Ellē
Charred Broccolini
Shallot Salsa Macha and Fried Shallots | Chef Yara Herrera of Hellbender
Roasted Cabbage
Salsa Macha, Picada, Sea Salt, Fresh Herbs, Olive Oil | Chef Liam Byres of Raccolto
Braised Pumpkin
Sherry Vinegar PDO from Spain, Maple Syrup, Smoked Carrot Purée, Roasted Pepitas, Tasted Hazelnuts, Pepita Oil, Oba Leaves | Chef Ryan Brosseau of Dear Margaret
The Carroty-Kid
Roasted Carrots, Coconut Curry, Peanut-Coconut Crunch, Black Lime Dust, Thai Basil | Chef Jacob Coronado of Nobie’s
Miso-Glazed Turnips
White Miso, Sherry Vinegar PDO from Spain, Citrus Yogurt, Sesame Seeds, Parsley | Chef John White of Jaleo
Grilled Zucchini
Almond Salsa, Allium Confit, Mint Purée, Rosie’s Vinaigrette, Parsley | Chef Melven Batocabe of Rosie Cannonball
Sweet and Sour Corn
Charred Sweet Corn, Plums, Sour Corn Sabayon, Pecorino Romano PDO, Basil Oil | Chef Joseph Bliffen of Cora
Charred Okra
Pecorino Romano PDO Fonduta, Green Harissa, Hazelnuts | Chef Craig Richards of Lyla Lila
Stuffed Squash Blossoms
Ricotta, Pecorino Romano PDO, Béchamel, Basil Purée, Zucchini Pesto, Pepper Jam, Breadcrumbs, Fresh Herbs | Chef Aaron Bludorn of Bludorn
Piloncillo-Ginger Carrots
Chivo Blanco Beans, Peanut Salsa Macha. Pico de Gallo | Chef Marcella Ogrodnik of Duo’s
Grilled Summer Squash
Cipollini Onions, Sherry Vinegar Romesco, Hazelnuts, Chives, Fried Tarragon | Chef Austin Adler of Maple & Ash
Summer Squash
Miso Beurre Blanc, Pistachio Purée, Finger Lime, Licorice Root Powder | Chef Kevin McWilliams of Laurel