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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Harissa Pizza
San Marzano Tomato, Harissa, Smoked Mozzarella, Burrata, Sweet Basil, Za'atar | Chef Alicia Wang of Yellow Georgetown
Neapolitan Cheese Pizza
San Marzano Tomato, Fior di Latte, Basil, Olive Oil, Sea Salt | Chef Kyle Jacovino of Pizzeria Vittoria
Tiger Fig Pizza
Mozzarella, Provolone, Gorgonzola, Tiger Figs, Garlic Honey, Basil | Chef Daniel Spinale of Pizza Project
L’Estivo Pizza
Heirloom Tomato Sauce, Roasted Tomatoes, Burrata, Calabrian Chiles, Arugula, Basil | Chef Daniel Chavez of Cosa Buona
New Haven-Style Pizza
Tomato Sauce, Mozzarella, Parmigiano Reggiano, Pepperoni | Chef Adrian Chelette of Nighthawk Napoletana
L’Estivo Pizza
Heirloom Tomato Sauce, Roasted Tomatoes, Burrata, Calabrian Chiles, Arugula, Basil | Chef Daniel Chavez of Cosa Buona
Classico Pizza
Mozzarella, Spicy Soppressata, Pickled Garlic, Calabrian Hot Honey, Olive Oil, Basil | Chef Waldo Stout of Waldo’s Pizza
Prosciutto White Pizza
Béchamel, Mozzarella, Parmigiano Reggiano, Candied Peanuts, Scallion, Garlic-Shallot Oil, Hot Honey | Chef Russell Odlozelik of 2-1-Dough Pizza Co.
Mushroom Pizza
Scallion Cream, Mushrooms, Mozzarella, Provolone, Cheddar, Scallions, Truffle | Chef Michael Carter of Down North Pizza
Grandma-Style Pizza
Mozzarella, Cherry Tomatoes, Corn, Shallots, Olive Oil | Baker Charbel Abrache of Red Hound Pizza
L’Estate Pizza
San Marzano Tomato Sauce, Squash Blossoms, Sungold Tomato, Pecorino Toscano, Anchovy, Lemon Basil | Chef Daniel Cutler of Ronan
Hamachi Crudo
Tomato-Sherry Vinaigrette, Sesame Seed, Maldon Salt | Chef Christian Truong of Si! Mon
Krab Rangoon
Hush Puppies, Chinese Hot Mustard, Hot Honey, Tempura Crunch, Scallions, Togarashi | Chefs Brandon Olson and Shuai Wang of King BBQ
Phnom Penh Egg Noodles
Pork Ragu, Peanuts, Chrysanthemum, Bean Sprouts, Scallions, Fried Garlic Oil | Chef Ethan Lim of Hermosa
Sweet Pea Pavlova
Sweet Pea Mousse, White Chocolate Ganache, Meyer Lemon Purée, Meyer Lemon-Coriander Sorbet, Candied Lemon | Pastry Chef Erin Kobler of Sepia
Miso-Cured Salmon
Farro Verde, Carrot Purée, Charred Eggplant Purée, Kishmish Purée, Carrot Emulsion, Avocado Emulsion, Tarragon-Cumin Oil, Smoked Trout Roe | Chef Donald Young of Duck Sel