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.
Filter by Category
Kampachi Crudo
Compressed Watermelon and Sea Buckthorn-Watermelon Aguachile | Chef Maximillian Petty of Eden Hill
Watermelon Le Crawl
Gin, Blanc Vermouth, Watermelon, Lime, Mint | Bartenders McLain Hedges and Mary Allison Wright of Yacht Club
Swine ‘Em and Dine ‘Em
Brined Pork Chop, Cornbread Purée, Compressed Watermelon, Panzanella Salad, Tomato-Watermelon Vinaigrette, Pickled Watermelon Rind | Chef Jacob Coronado of Nobie’s
Echo Park Trash Can #2
Mezcal, Clarified Watermelon Juice, Aperol, Chile, Lime Acid | Bartender Mike Capoferri of Thunderbolt
Watermelon-Kimchi Aguachile
Shrimp, Watermelon, Cherry Tomatoes, Avocado, Fresno Chiles, Scallions, Sesame Seeds, Perilla Leaf | Chef Angel Barreto of Anju
Watermelon Som Tam
Green Beans, Cucumbers, Watermelon Rind, Serrano Chiles, Watermelon Vinaigrette, Fish Sauce Vinaigrette, Spicy Peanuts, Fresh Herbs, Makrut Lime Salt | Chef Gaby Maeda of Friends & Family
Tuna Tartare
Curried Watermelon, Compressed Watermelon Rind, Flaky Salt | Chef Nina Compton of BABs
Shrimp Ceviche
Poached Shrimp, Grilled Watermelon, Avocado, Watermelon Leche De Tigre, Espelette, Pea Shoots | Chefs Jamilka Borges and Lizzie Sestito of Lilith
Sun-Ripened
Strawberry-Infused Campari, Italicus, Tomato Water, Soda Water | Bartender Gabriela Holzer of Thyme Table
Blackened Scallops
Roasted Carrot Purée, Creamed Kale, Goat Cheese, Toasted Pistachios | Chef Nick Dlugoss of Betts at Kimpton Schofield Hotel
Grounds for Divorce
Bourbon, Sweet Vermouth, Campari, Coffee Liqueur, Cocoa Bitters, Orange | Bartender Jeffrey Siefer of Prosperity Social Club
Dolce Notte
Nielsen-Massey Vanilla Panna Cotta, TCHO Dark Chocolate Crémeux, Candied Cardamom Cashews, Amaro Cherries | Pastry Chef Michael Kelliher of Patron Saint Cafe + Bar
Chicken Inasal Bánh Mì
Lemongrass-Marinated Chicken Thigh, Sili Sauce, Atchara, Spicy Mayonnaise, Pickled Chiles, Cucumber, Cilantro, Baguette | Chefs Nancy Dominguez and Leicel Ros of Sili
Risotto-Stuffed Squid
Clam Sausage-Saffron Risotto, Squid Ink-Black Garlic Sauce, Tempura-Fried Squid Tentacle, Preserved Lemon Gremolata | Chef Ashley Moncada of Brasserie Laurel
Pina Colada Sundae
Coconut Sorbet, Pineapple Sorbet, Rum Cream, Pineapple Jam, Rum Meringue, Dehydrated Pineapple, Coconut Crumble, Lime Zest | Pastry Chef Zasha Gazder of Sunny’s Steakhouse
Frango Piri Piri
Piri Piri Chicken Breast and Chicken Leg Roulade, Chickpeas, Red Pepper Coulis, Coriander Parmentier, Cilantro | Chef Miguel Massens of Sereia
Goat Cheese Cheesecake
Poached Quince, Florentines, Sea Salt | Pastry Chef Maite Zarrabeitia of Amara at Paraiso
Smoked Brisket
Coffee-Rubbed Brisket and Mole Poblano | Chef Harry Coleman of Smoke & Dough