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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Parsnip Custard
Green Apple, Olive Oil, Lemon Gel, Puffed Rice, Fried Parsnip | Chef Shi Mei of Lenox Sophia
Chopped Not Liver
Shiitake Mushrooms, Yellow Onion, Roasted Eggplant, Crispy Onions, Fresh Herbs, Pita | Chef Noah Clickstein of Lehrhaus
Birding on Holiday
Bianco Vermouth, Rum, Grenadine, Super Lime, Fernet Branca, Lovage Tincture | Bartender Tom Mahne of The Lexington
Big Mac Empanadas
Impossible Beef, American Cheese, Onion, Pickle, Worcestershire, Sesame Seeds | Chef Melissa Stefanini of Super Bien
Khao Soi Fettuccine
Chicken Thigh, Red Curry, Coconut Milk, Fish Sauce, Chile Oil, Cilantro | Chef Song Authaiphan of Merai
Strophalos
Junmai Ginjo Sake, Green Apple Verjus, Clarified Apple Juice, Benedictine, Crème de Cassis, Bergamot Bitters | Bartender Lou Charbonneau of Hecate
Olive Oil Cake
Cranberries and Blood Orange Glaze | Bakers Alyssa and Teddy Applebaum of Elmendorf Bakery Supplies
Peri-Peri Chicken
Peri-Peri Chicken with Peri-Peri Labneh, Samfaina, Fresh Herbs | Chef Rudy Lopez of The LINE L.A.
Fried Chicken Bolo Bao
Fried Chicken Bolo Bao with Tofu-Marinated Fried Chicken, Sesame Slaw, Tasty Sauce | Chef Laurence Louie of Rubato
Pear Butterscotch
Aged Rum, Pistachio Falernum, Pear Syrup, Butterscotch, Pear-Cardamom Whipped Cream, Lime Zest | Bartender Seth Freidus of Good Company
Mushroom Melt
Portobello and Shiitake Mushrooms, Cabbage Slaw, Pickled Jalapeño, Rancho, Swiss Cheese, Hot Honey, Challah | Chef Matthew Bullock of Southern Pines Diner Car
Mushroom Hand Pie
Cremini Mushrooms, Swiss Chard, Leek, Raclette | Bakers Alyssa and Teddy Applebaum of Elmendorf Baking Supplies
Countneck Clams
White Wine, Calabrian Chile, Roasted Garlic, Crispy Guanciale, Basil, Pizza Bianca | Chef Luke Fetbroth of Tonino
Spanakopita Croissant
Greek Feta, Spinach, Fresh Herbs, Sesame Seeds | Baker Thomas Ferté of Michette