Heirloom Tomato Salad
Chef Ricardo Valdes of Haerfest | Seattle, WA Adapted by Star Chefs Heirloom tomatoes scream summer. For this dish, we decided to showcase the nightshade tomatoes that soak up all
Pecorino Romano PDO Crumpet
Chefs Paul Butler and Kelsey Rusch of Spoke Wine Bar | Somerville, MA Adapted by StarChefs This dish is our take on a bread course or bar snack. There is Pecorino Romano PDO
Charred Okra
Chef Craig Richards of Lyla Lila | Atlanta, GA Adapted by StarChefs Yield: 2 servings Okra is ubiquitous in the South, so we approach it our own way. To prevent sogginess, we sear
Cannelloni di Spinaci
Chef Francesco Lucatorto of Ceci’s Gastronomia | Los Angeles, CA Adapted by StarChefs Yield: 4 servings This is a baked pasta dish that’s very laborious—it’s one that my gr
Cacio e Pepe Tonnarelli
Toast the whole peppercorns in a pan at 60°C. Leave to cool, then grind by hand. Bring the water for the pasta to the boil, add a pinch of coarse salt and dip the tonnarelli into