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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Cured Halibut
Little Gem Lettuce, New Zealand Spinach, Celtuce, Fermented Garlic, Nasturtium Vinaigrette, Sourdough Foam, Foccaccia Croutons, Garlic Blossoms | Chef Genoa Pieron of Lazy Bear
Fisherman's Pie
Scottish Salmon, Cod, Haddock, Shrimp, Leeks, Onions, Peas, Fennel, Potato Mash, Fish Mornay, Fresh Herbs | Chef George Dingles of Dingles Public House
Branzino Almondine
Marcona Almonds, Castelvetrano Conserva, Brown Butter Crema, Lemon Oil, Grilled Meyer Lemon, Fresh Herbs | Chef Eduardo Zerpa of W San Francisco
Scallop Coconut Curry
Hokkaido Scallops, Coconut Curry, Peanut Oil, Makrut Lime Oil, Burnt Lime Zest | Chef Zach Breaux of Snail Bar
Grilled Barramundi
Alleppey Curry, Masala Kappa Pavé, Rice Cake, Pickled Mustard Seeds, Garlic Flowers | Chef Pujan Sarkar of Tiya
Bucksnort Trout
Sour Corn, Dandelion Greens, Cornbread Purée, Ramp Mayonnaise, Benton's Ham, Scallions | Chef Sam Jett of Audrey
Poached Scottish Scallops
Stewed Rhubarb, Kimchi Jus, Chrysanthemum Greens, Lemon-Infused Olive Oil | Chef Dave Park of Jeong
Seared Scottish Langoustines
Ají Amarillo Salsa, Morita Salsa Macha, Red Onions, Radishes, Cilantro, Lime | Chef Sarah Thompson of Casa Playa at Wynn Las Vegas
Acadian Redfish
Fish Sauce, Toasted Peanuts, Smoked Fish Bone Oil, Scallion Oil, Shiso, Sesame Rice Crackers | Chef Son Pham of Eleven11
Hamachi Tiradito
Leche de Tigre, Avocado Mousse, Smoked Aji Sauce, Truffle Chalaca, Andean Caviar, Chicharrón, Choclo, Shrimp Dust | Chef Marcio Florez of Limo Peruvian Eatery
Braised Octopus
Shishito Salsa, Pickled Grapes, Shaved Celery, Wasabi-Infused Aïoli | Chefs Nick Rho and Sungdoo Yun of Mi Kitchen
Grilled Langoustines
Chile Crisp Gremolata, Charred Lemon, Focaccia | Chef Kristin Beringson of Henley at Kimpton Aertson
Seafood Pan Roast
Lobster, Shrimp, Crab, Onions, Celery, Tomato, Bell Peppers, Parsley, Jasmine Rice | Chef Ana Ochoa Zepeda of Oyster Bar at Durango Resort
Braised Octopus
Chimichurri, Smoked Potato Purée, Piquillo Pepper Purée, Radish, Arugula | Chef Dante Garcia of Edge Steakhouse at Westgate Las Vegas
Lobster en Croûte
Poached Lobster and Piquillo Pepper Cream Sauce | Chef Daniel Ontiveros of Carversteak at Resorts World Las Vegas