Welcome to the ultimate destination for recipes backed by culinary excellence and star power. Our Celebrity Chefs section showcases dishes created through meaningful collaborations with some of the most respected names in food — from award-winning chefs to rising stars endorsed by major culinary institutions and premium cookware brands.
Explore the joyful flavors of Matthew Accarrino, whose vibrant creations are celebrated worldwide, and indulge in Adam Aamann’s inspiring bakes, crafted in partnership with top baking brands. Discover Tom Kerridge’s bold recipes, developed alongside leading spice and cookware companies.
From Becky Excell’s health-conscious meals endorsed by fitness and nutrition experts, to Jean Georges Vongerichten’s sustainable French dishes backed by environmental organizations, every recipe here carries the stamp of professional approval.
Plus, enjoy behind-the-scenes interviews, chef tips, and insider looks at A-list event menus — including what’s served at the Oscars and other star-studded gatherings.
Cook with confidence, knowing these recipes are not just delicious — they’re endorsed by the best in the business.
Matthew Accarrino
Matthew Accarrino is the nationally recognized chef of SPQR in San Francisco, CA. Born in the Midwest and raised on the east coast, he moved west to California in 2007. His unique culinary style draws inspiration from his Italian heritage, personal experiences, and classical training with some of America’s best chefs, coupled with his embrace of the bounty of opportunities that California ingredients present. With a strong belief in direct sourcing, Accarrino endeavors to play a role in the growing and development of many of his ingredients.
The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from publications such as Food & Wine, Bon Appétit, Saveur, San Francisco Chronicle, 7X7 and San Francisco magazine. Under his direction, the restaurant was recognized with a Michelin star in the 2013, 2014, 2015 and 2016 guides. Accarrino has been nominated four times by the James Beard Foundation for “Best Chef: West.” FOOD & WINE named him a “Best New Chef” in 2014 and FOOD & WINE readers named him a “People’s Best Chef California” in 2013. Accarrino co-authored and released his first book, published by Ten Speed Press, SPQR: Modern Italian Food and Wine, in October 2012.
Matthew’s Recipes
Negroni Sbagliato Punch
This recipe is for a large-format Negroni Sbagliato punch, perfect for entertaining. It features a blend of Prosecco, Campari, and sweet vermouth, enhanced by decorative ice molds containing orange, cranberry, rosemary, and star anise.
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Mediterranean Farro Salad
Mediterranean Farro Salad has been my go – to make – ahead lunch salad for ages.
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Smoked Salmon
This recipe outlines a method for making smoked salmon using a salt and sugar cure. The process involves curing the salmon under weight for 24 hours, rinsing and air-drying to form a pellicle, and finally slow-smoking it at a low temperature until cooked through.
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Classic Steak Tartare
This Salisbury steak with mushroom gravy is wonderful over mashed potatoes or rice. A great from-scratch recipe I found a long time ago. The gravy is still good without mushrooms. I’ve made it for my husband that way.
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Italian-Style Sandwiches
Just pile a mixture of chopped lettuce, cheese, ham, salami, etc. onto hoagie rolls for a fast lunch or dinner.
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Creamy Mushroom Pasta
Simple as it is, this dish is packed with rich umami, fresh herbs, and hearty bucatini noodles.
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Creamy Cucumber Salad
This cool and reviving summer salad goes nicely with grilled meats or fish
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Air Fryer Shrimp Recipe
These air – fried shrimp turn out perfectly crispy and are a breeze to make, sparing you the trouble of heating a big pot of oil.
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Adam Aamann
Adam Aamann is the host of the Danish national food TV-show Madmagasinet, a food consultant to other successful restaurateurs, author of several cookbooks, the owner of Aamann’s Establishment – a lunch diner with a more bodega-like feel, a jam-packed Aamann’s CPH Airport and an 80,00 square feet event and conference facility, which has hosted everything from fashion shows and product launches to weddings and large company parties. Adam Aamann’s great success shows that the food revolution of Denmark – and the entire Nordic region – goes far beyond luxury kitchens.
Aamann’s open sandwiches can easily be described as gourmet. This is why Aamann received the 2007 “Gastronomic Academy Honorary Award” for his efforts to make open sandwiches into a culinary craftsmanship. His innovative interpretations of Danish food culture inspired a rediscovery of smørrebrød, with several top chefs picking up the tradition. It has progressed to the point where traditional lunch is one of the most sought-after experiences in Copenhagen. So popular that the Michelin guide now also recommends these lunch restaurants in their prestigious guide. Adam Aamann was the culinary pick to present the story of Danish food culture at the world exhibition in Shanghai.
Adam’s Recipes
Simple Homemade Pancakes
This recipe provides simple instructions for making classic homemade buttermilk pancakes. With minimal ingredients and straightforward steps, you can create a batch of fluffy, golden pancakes perfect for breakfast or brunch in under 30 minutes.
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Pancakes
Nothing beats a stack of fluffy, golden, totally homemade pancakes, especially when you’ve got an easy step-by-step recipe that lets you mix, flip and serve them up in about 20 minutes.
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Olive Oil Muffins
You will adore these lemon olive oil muffins if you enjoy lemons.
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Strawberry Shortcake
This recipe outlines how to make classic strawberry shortcake. It involves macerating fresh strawberries, preparing and baking individual shortcakes, and then layering the cooled shortcakes with the juicy berries and freshly whipped cream. It’s a simple yet elegant dessert perfect for highlighting peak-season strawberries.
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Classic carrot cake
This recipe creates a moist and flavourful classic carrot cake, incorporating warming spices, grated carrots, raisins, and pecans. It is generously topped with a smooth, tangy cream cheese frosting, making it an ideal treat for any occasion.
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Jean Georges
Jean Georges was raised on the outskirts of Strasbourg in Alsace, France. He began his training in a work-study program at Auberge de l’Ill as an apprentice to Chef Paul Haeberlin, then went on to work under Paul Bocuse and Master Chef Louis Outhier at L’Oasis in southern France. With this impressive three star Michelin background, Jean-Georges traveled to Asia and continued his training at the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong. It was during this time spent working and traveling throughout Asia that Jean-Georges developed his love for the exotic and aromatic flavors of the East.
Restaurants (US)— Jean George, Nougatine, JoJo, Mercer Kitchen, The Mark, ABC Kitchen, Jean George Steakhouse, The Inn at Pund Ridge.
Cookbooks — Home Cooking with Jean Georges, Asian Flavors of Jean George, Jean Georges Cooking at Home with a Four Star Chef, Simple to Spectacular.
Style of Cooking and Dishes –Jean George’s signature cuisine abandons the traditional use of meat stocks and creams and instead features the intense flavors and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes.
Jean’s Recipes
Warm Chocolate Cake
This chocolatey classic is all about the coconut filling. We like ours with a cooked custard so it is extra rich and creamy. Made with cocoa powder and semisweet chocolate, the cake has a light texture and a light chocolate flavor. Semisweet chocolate also flavors the simply delicious ganache frosting.
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Spicy Tuna Tartare
This recipe creates a vibrant spicy tuna tartare using fresh tuna, a creamy sriracha-sesame dressing, red onion, and garlic. It’s a quick and elegant dish perfect as a starter or light main course, emphasizing the quality and freshness of the main ingredient.
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French Country Omelette
This recipe outlines how to prepare a classic French-style omelette featuring pre-cooked new potato slices and creamy herbed soft cheese, finished with fresh chives. It’s a simple yet elegant dish perfect for a light meal, emphasizing proper omelette technique for a tender result.
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Tom Kerridge
Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom’s recipes combine seasonal, modern British flavours with rustic French inspiration. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge’s Proper Pub Food and Lose Weight for Good. Follow me on:
Tom’s Recipes
Pasta primavera
Pasta primavera, which means “spring pasta” in Italian, was invented in New York City during the 1970s.
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Red Thai Curry Chicken
This Thai red curry chicken, made with chicken, onions, and bell peppers, offers a quick and tasty meal solution.
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Tom Kha Soup
Tom Kha Gai is a Thai chicken coconut soup. It’s aromatic with the scents of lemongrass, lime leaves, and galangal. The soup offers a refreshing aftertaste and a creamy flavor from the coconut.
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BBQ Chicken
Barbecue chicken outshines most dishes, and when the annual grilling season rolls around, this recipe is an absolute no – brainer.
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Lentil Soup
This recipe creates a hearty and flavorful lentil soup by first sweating aromatic vegetables, then simmering them with lentils, tomatoes, broth, and warm spices until tender. The soup is finished by pureeing to the desired consistency.
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Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks. Follow me on:
Becky’s Recipes
Extra-fruity Christmas cake
This recipe creates a rich, traditional Christmas cake packed with various dried fruits, steeped in brandy. It involves soaking the fruit, preparing a classic cake batter, and baking slowly. The cake benefits from being made in advance and ‘fed’ with brandy over several weeks to mature its flavour, making it perfect for festive celebrations.
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Easy Peach Cobbler
This is an effortless peach cobbler recipe utilizing canned peaches for convenience. A simple batter is poured over melted butter in a baking dish, creating a unique crust that rises around the fruit as it bakes into a golden, bubbly dessert. It’s perfect served warm with a dollop of fresh whipped cream.
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Oatmeal Cream Cheese Butterscotch Bars
This recipe creates delicious layered bar cookies featuring a buttery oatmeal and butterscotch chip crumble base and top, sandwiching a smooth cream cheese filling infused with lemon and vanilla. The bars are baked, cooled, chilled, and then cut into squares.
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Chocolate Chocolate Chip Cookies
This recipe guides you through making classic chocolate chocolate chip cookies, offering flexibility to bake them as individual cookies or as bar cookies. The process involves combining dry and wet ingredients, incorporating chocolate chips and nuts, and baking until perfectly set.
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Ice Cream Cone Cupcakes Recipe
This recipe transforms standard cake batter into fun, portable treats by baking it directly into ice cream cones. Topped with a creamy chocolate cream cheese frosting and sprinkles, they resemble ice cream scoops and are perfect for celebrations.
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Microwave Cornbread Eggs Benedict
This recipe offers a quick and easy take on Eggs Benedict using a microwave. It features microwave-cooked cornbread muffins topped with crispy bacon, poached eggs, and a simple microwave cheese sauce, finished with chives.
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