Fancy Fox Recipes

Daily Seasonal Recipe

The dish is a radiant blend of colors - The tzatziki is a soft yellow-orange, studded with dark green specks of dill and streaks of olive oil. It sits in a blue earthenware bowl, and a small pile of pita chips rest on the side. Swirls of the golden dip adorn the chips and crumbled feta cheese is sprinkled over the top.

Golden Carrot Tzatziki

Greek - Side Dish

$Looking above from the dish you see a ceramic ramekin with shiny, caramelized topping which fractures at the slightest touch of spoon revealing creamy, pale green celery-infused crème underneath. The ramekin sits on a rustic wooden platter, surrounded by crumbled golden-brown maple praline, and garnished with thin slices of fresh celery and a light dusting of powdered sugar.$

Celery Infused Crème Brûlée with Maple Praline

French - Dessert

A vibrant, colorful mound on a white ceramic plate, the glossy, charred mackerel is nestled amongst bright green fresh spinach leaves and halves of juicy, ripe figs. The scattered shiny pomegranate seeds offer a jewel-like contrast, all drizzled with a glossy, ruby-red pomegranate vinaigrette.

Grilled Mackerel and Fig Salad with Pomegranate Vinaigrette

Mediterranean - Main Course

The plated dish offers a tantalizing view from above. An attractively charred slice of sourdough bread provides a rustic and warm background for the glossy oyster mushrooms cooked in crimson gochujang glaze, flecks of vibrant green scallions and white sesame seeds add visual contrast. Accompanying the toast, the sunny-side-up egg's yolk shines bright like a golden sun.

Korean-Style Oyster Mushroom Toast

Korean - Brunch

From above, it's a stunning mosaic of bell peppers in striking red, yellow, and orange hues, filled generously with golden-brown, melted manchego cheese that lightly blankets the chunks of chorizo tucked within. The rustic crust of the bread slices provide a lovely toasted-brown frame around each pepper, emphasizing its rich, sunglow color.

Stuffed Pepper Pan con Tomate

Spanish - Brunch

A strikingly colorful dish, between the glistening caramelized oyster mushrooms painted with shiny red-spicy gochujang glaze and the vibrant pink pickled radishes scattered around. It's all served on a warm bed of white jasmine rice draped with sprinkles of black and white sesame seeds and vibrant green scallion slits.

Oyster Mushroom Bulgogi with Gochujang Glaze and Pickled Radishes

Korean Fusion - Main Course

From a top view, imagine a plate with four translucent spring rolls, arranged in a circle. Each roll is slightly open at the ends, revealing the vibrant colors of sautéed shrimp, orange butternut squash noodles, deep green kale, and sprinkled black sesame seeds. One roll is cut halfway open, lying against a small bowl of tangy fish sauce in the center.

Vietnamese Shrimp Squash Spring Rolls

Vietnamese - Main Course

An elegant golden brown pie sitting on a pure white plate. The flaky crust is adorned with a intricate leaf design, a nod to the corn hidden inside. A slice is cut, revealing the creamy, diced corn, enrobed in a luscious mushroom béchamel - a delight to behold.

Corn à la Française

French - Main Course

Four halves of caramelized, grilled pears sit on a white plate, their concaves filled with a mash of rich, marinated feta cheese. Sprinkles of thyme and crushed walnuts scatter the surface. A drizzle of golden honey zigzags across the pears creating a visually enticing pattern. Around the base of pears, fresh arugula leaves garnish the plate, offering a vibrant contrast.

Pearlish Delight - Baked Pear with Feta and Honey

Greek - Side Dish

A vibrant, alluring loaf bread with a crispy exterior, fluffy and soft inside bursting with the dark purple jammy delight of blackberries. The light dusting of powdered sugar makes it sparkle, while a cluster of fresh blackberries & mint leaves on the side echoes the fruit infusion inside.

Vietnamese Blackberry Bánh mì

Vietnamese - Brunch

$A festival of colors and textures awaits you! A white, light plate hosts four soft tortillas, slightly folded to reveal a robust filling: golden sauteed oyster mushrooms with specks of green cilantro distributed evenly. A dusting of white queso fresco adorns the top. A side of red and green fresh salsa sits atop a small curve-shaped dish, with a sprinkling of finely chopped cilantro. A garnishing of lime wedges to the side completes this picturesque meal.$

Tex-Mex Oyster Mushroom Tacos with Fresh Salsa

Tex-Mex - Brunch

Golden corn and tawny jackfruit peeking out from soft corn tortillas, set off by the brilliant green avocado mash and speckled with vibrant red cherry tomatoes. A sprinkle of fresh herbs and a dash of red pepper flakes for color contrast. All against the rustic charm of a wooden serving board.

Grilled Corn and Jackfruit Tacos with Avocado Mash

American - Main Course

Envision a rustic wooden plate adorned with four beautifully charred cauliflower steaks, each topped with a generous amount of apple grape salsa - a symphony of red and green. Drizzles of deep, glossy balsamic reduction zigzag across the plate, with a fresh sprig of parsley at the side.

Roasted Cauliflower Steaks with Apple Grape Salsa

American - Main Course

A feast of colors greets the eyes with chunks of red sun-dried tomato and orange butternut squash piercing through the creamy white cauliflower risotto. It's topped off with a sprinkling of dark green chopped parsley and slightly browned, gleaming pine nuts.

Cauliflower Risotto with Roasted Butternut Squash and Sun-Dried Tomatoes

Italian - Main Course

A golden, round bread loaf on a wooden board, with a deep, alluring crust crackling on the outside, revealing a soft yellow interior studded with specks of orange squash. A few scattered autumn leaves for the aesthetic, and a small turquoise dish of whipped miso butter on the side.

Autumn Squash-Miso Japanese Bread

Japanese - Brunch

$The rich orange hue of the spicy squash filling contrasts beautifully against the white of the serving bowl. The dish is garnished with vibrant splashes of red tomatoes, fresh sprinkles of green cilantro and creamy crumbled cotija cheese. A spoon rests invitingly to the side, ready to dig into the succulent feast.$