Beet hummus and falafel bowl with cucumbers, pomegranate, and fresh mint
Black sesame tangyuan in ginger syrup
Char siu
Vegan apricot frangipane tart
Wonton "churros" with dark chocolate dipping sauce
Northern spy apple and goat cheese on toast with pecans, oregano, and honey dijon
Cucumber, radish, apple, and ricotta with chili-scallion vinaigrette
Milky pork bone soup with preserved mustard greens and goji berries
Watercress and couscous salad with panko and mashed pea yogurt sauce
Cranberry orange loaf
Lemon meringue pie
Chocolate cake with cranberry buttercream and pomegranate arils
Lightly roasted red radishes over labneh, topped with mint, sumac, and olive oil
Purslane, peach, and tomato panzanella with pickled onions, sunflower petals, and sumac vinaigrette
Dill potato soup (koperkowa) with kielbasa
Scallion pancakes with soy-sambal dipping sauce
Warm chicken and watercress salad with Thai flavors
Khoresht Rivas (Persian rhubarb stew)
Garden focaccia, before baking
Strawberry shortcake
Egg-free cinnamon rolls
Marsala braised chicken with lemon, cherry tomatoes, olives, red currants, and thyme
Lebanese molokhia with vermicelli rice and fresh tomato wedges
Black sesame "panna cotta" tarts with cocoa black sesame crust and brown sugar syrup
White nectarine and red currant galette a la mode
Hot and sour Sichuan-style cabbage
Chocolate battenberg cake with chocolate marzipan and cherry jam
Chicken katsu curry with rice
Avocado toast with runny egg and chili crisp
Coconut cilantro green curry soup with kabocha squash, broccoli, and thai chilis
Sliced red and yellow heirloom tomatoes with feta and chives
Spam musubi
Brioche french toast with vanilla mascarpone, strawberry rhubarb compote, and pistachios
Peach, tomato, and shiso over ricotta
Ricotta toast with Cherokee green tomatos, capers, pink pepper, and scallion slivers
Peanut tangyuan in ginger syrup
Spam kimbap
Heart-shaped funfetti pancakes with dark chocolate ganache, fresh strawberries, and pearl sprinkles
Saffron vanilla bean rice pudding with balsamic-glazed rhubarb
Prinsesstårta with marzipan rose detail
Chioggia beet and spinach salad with edamame, carrot, feta, and pine nuts
Purple sweet potato frozen yogurt
Grass jelly dessert with sweetened coconut milk, homemade taro dumplings, and fresh mango
Hibiscus tea diafuku
Pizza bianca with summer squash, fresh mozarella, goat cheese, lemon, garlic, and chives
Cascatelli with shiso miso pesto
Lemon curd tart with blueberry compote
Thai mango sticky rice
Classic battenberg cake with marzipan and apricot jam
Mango sago
Rigatoni in kabocha cashew cream sauce with crispy sage leaves and roasted squash seeds
Mirabelle plum and vanilla crème galette
Apple rose tart (vegan/gluten-free)
Chocolate black sesame hamantaschen
Açorda Alentejana (Portuguese bread soup)
Lemon agar jelly with ginger syrup and mint
Daifuku mochi with lotus seed filling
Orange yogurt snack cake
Tomato toast with hard boiled egg slices and scallion chiffonade
Curry pastries with potato and pea
Labneh, za'atar, caramelized onions, and a poached egg on sourdough toast
Bucatini in burst cherry tomato sauce, topped with herbs and cheese
Quinoa chili with cornbread
Dan ta (egg tarts)
Marbled tahini cookies
Curry udon with tofu skins and takuan
Shrimp and corn chowder
Napa cabbage and butter beans braised in a spiced tomato broth, sprinkled with parsley and pomegranate arils
English muffins with peanut butter and kielbasa
Marinated olives and sun-dried tomatoes spread over honey goat cheese on toast
Yellow split pea and corn soup with bacon
Beet Potato Salad (Estonian Rosolje)
Tomato galette with roasted garlic, parmesan and chives
Chocolate stout pork mole with elote salad and corn tortillas
Savory oats and fried egg with harissa, feta, and tahini-mint dressing
Brown butter Mexican chocolate chip cookies with chili sea salt
Goat cheese-filled beet tortellini in a beet-butter sauce with green peas, thai basil, and lime zest