lemon juice

A colorful bowl of roasted eggplants, chickpeas, and feta cheese, topped with a drizzle of tangy tahini sauce and served with warm pita bread

Roasted Eggplant and Chickpea Bowl

Main Course - Mediterranean - January 05, 2023
A colorful and appetizing bowl made with boiled Israeli couscous, pan seared shrimp, fresh cherry tomatoes, roasted pumpkin, sliced cucumber, and olives. It's garnished with fresh parsley and feta cheese and dressed with a lemon-garlic vinaigrette.

Mediterranean-Style Shrimp and Israeli Couscous Salad

Main Course - Mediterranean - January 19, 2023
Two perfectly cooked pieces of cod sit atop a bed of soft leeks, all garnished with fresh tarragon leaves. Vibrant cherry tomatoes tossed with lemon juice and zest add a pop of color next to the fish.

Pan-seared Cod with Leeks and Tarragon on a Tomato and Lemon Salad

Main Course - French - January 31, 2023
A bed of arugula topped with roasted asparagus, white beans, olives, capers, and shaved Parmesan cheese. The salad is drizzled with a lemony vinaigrette and garnished with fresh herbs.

Mediterranean Asparagus and White Bean Salad

Main Course - Mediterranean - February 26, 2023
A slice of crispy prosciutto on a bed of arugula, topped with a halved heirloom tomato and burrata cheese, finished with a poached egg and herb hollandaise sauce

Heirloom Tomato and Burrata Eggs Benedict with Herb Hollandaise and Crispy Prosciutto

Brunch - Italian - March 04, 2023
Long, thin strands of linguine are coated in a bright yellow sauce speckled with green asparagus pieces, topped with shaved parmesan cheese and fresh herbs.

Linguine with Lemon Asparagus and Parmesan

Main Course - Italian - March 20, 2023
A beautifully plated dish featuring a toasted English muffin, topped with crispy soft shell crab and a perfectly poached egg drizzled with hollandaise sauce, served with a side of sautéed asparagus and cherry tomatoes.

Soft Shell Crab Benedict

Brunch - American - March 25, 2023
A colorful and fragrant skillet dish with pan-roasted asparagus and chickpeas with spices, served with creamy cashew tzatziki on top.

One-Pan Asparagus and Chickpea Skillet

Main Course - Mediterranean - April 23, 2023
Thinly sliced artisanal bread, topped with mashed artichoke hearts and zest lemon, finished with chopped parsley and olive oil drizzle.

Artichoke and Lemon Tartine

Brunch - Mediterranean - April 20, 2023
A bowl of creamy grits topped with sautéed shrimp, bright bell peppers and cherry tomatoes in a tangy butter sauce

Southern Shrimp and Grits Bowl

Main Course - Southern American - May 01, 2023
A slice of toasted sourdough bread topped with a generous serving of cashew cream, white asparagus, and sautéed mushrooms, finished with a sprinkle of fresh herbs.

Vegan White Asparagus and Mushroom Tartine

Main Course - French - May 12, 2023
Thinly sliced beetroot arranged in a circular pattern with a dollop of goat cheese spread and sprinkled with a pistachio topping

New Year's Beetroot Salad

Appetizer - American - January 01, 2023
A classic margarita served in a salt-rimmed glass with grilled citrus wedge and jalapeno slice.

Smoky Grilled Margarita

Cocktail - Mexican - February 22, 2023
A bed of quinoa topped with cubes of vibrant orange and green, with sliced avocado and mixed greens lightly dressed in a lemon vinaigrette.

Roasted Sweet Potato and Avocado Quinoa Salad

Main Course - American - April 07, 2023
A crispy and golden grilled cheese with oozing cheese and a dollop of raspberry compote on top, accompanied by a creamy tomato soup with basil.

Havarti and Gouda Grilled Cheese with Raspberry Compote

Main Course - American - April 12, 2023
A classic apple pie with a lattice crust featuring the mathematical symbol pi carved out of crust in center.

Triple Apple Pi Day Pie

Dessert - American - March 14, 2023
The jam has a beautiful light pink color with small chunks of lychee and raspberry mixed in.

Lychee Raspberry Jam with Rose Water

Condiment - Fusion - May 17, 2023
A perfectly poached egg with a bright yellow yolk sits on top of a buttery toasted English muffin topped with sautéed mushrooms and asparagus, fresh spinach and finished with a rich hollandaise sauce.

Asparagus and Mushroom Eggs Benedict

Brunch - American - May 20, 2023
A round cheesecake with a graham cracker crust, smooth and creamy cheesecake filling, topped with a layer of glaze made with Earl Grey tea, and decorated with edible flowers and lemon zest.

Earl Grey Cheesecake

Dessert - American - May 21, 2023
A stack of three fluffy, golden pancakes topped with a vibrant purple sauce and a sprinkle of rainbow-colored edible glitter.

Unicorn Sparkle Rice Flour Pancakes with Purple Sauce

Brunch - Fusion - May 31, 2023
A plate of pasta and colorful vegetables in a creamy sauce.

Spring Vegetables Pasta with Creamy Lemon Parmesan Sauce

Main Course - Fusion - June 01, 2023
The golden beets, sliced oranges, feta cheese, and pistachios are arranged on a bed of greens and drizzled with the bright, tangy citrus dressing.

Roasted Beet and Orange Salad

Appetizer - Mediterranean - June 04, 2023
A light and colorful salad with grilled chicken, fluffy quinoa, sliced cucumbers, crumbled feta cheese, and a zesty lemon and olive oil dressing.

Grilled Chicken and Quinoa Salad

Quick and Easy - Greek - June 06, 2023
A bed of sliced grilled fruits such as peach, apple and pear, topped with spiced lamb meatballs, and drizzled with a creamy yogurt sauce.

Grilled Seasonal Fruits with Spiced Lamb Meatballs and Yogurt Sauce

Main Course - Middle Eastern - June 07, 2023
A large plate filled with bright, thick and fresh pappardelle pasta ribbons coated in a light, creamy, lemony sauce with cajun spiced salmon chunks and topped with a sprinkle of parsley and red pepper flakes.

Cajun Salmon Pappardelle

Main Course - Cajun - June 09, 2023
A vibrant assortment of colorful fruits arranged in a beautiful pattern, topped with a drizzle of tea-infused syrup.

Tea-Infused Fruit Medley

Dessert - Chinese - June 30, 2023
A colorful plate showcasing neatly arranged rows of grilled chicken, avocado, cherry tomatoes, cucumber, hard-boiled eggs, and goat cheese on a bed of fresh lettuce, drizzled with a tangy lemon vinaigrette.

Low-Carb Summer Cobb Salad

Main Course - American - July 09, 2023
A colorful plate of linguine with grilled shrimp, tossed in a lemon-basil sauce, garnished with fresh herbs and lemon zest.

Lemon-Basil Linguine with Grilled Shrimp

Main Course - French - July 13, 2023
A tall and effervescent cocktail with a light pink hue, garnished with a sprig of fresh rosemary and a lavender sprig.

Rosemary Lavender Spritz

Cocktail - French - July 28, 2023
A beautifully roasted chicken served on a bed of fluffy couscous pilaf, garnished with fresh herbs and pomegranate seeds.

Sumac Roasted Chicken with Couscous Pilaf

Main Course - Middle Eastern - August 02, 2023
The dish should look vibrant with contrasting colors: the golden brown of the grilled zucchini rolls encasing a creamy lemon-parmesan filling, garnished with sprigs of fresh basil on top. A drizzle of garlic glaze adds a sheen to the entire arrangement and scatterings of parmesan shavings and lemon zest offer additional texture.

Garlic-Glazed Zucchini Rolls with Lemon-Parmesan Filling

Main Course - Italian - August 09, 2023
Golden, slightly charred Portobello cap sitting generously between crispy lettuce leaves, topped with vibrant layers of tomato, red onion slivers, cucumber slices, and a dollop of green avocado spread peeping out. All this sitting inside a golden toasted bun, with specks of homemade barbecue sauce seeping out the sides, providing contract. The dish is garnished with fresh parsley and sided with grilled corn-on-the-cob.

Portobello BBQ 'Burger' with Avocado Spread

Main Course - American - August 16, 2023
A foggy glass tumbler with a mesmerizing green-tinged amber liquid, garnished with a sprig of chervil resting elegantly on top, surrounded by finely sliced pear half-moons. A few droplets of dew icing the glass, their radiance highlighting the intricate, liquid jewel within.

Baijiu Blossom Bliss

Cocktail - Fusion - August 29, 2023
A quartet of beautifully opened oysters nestled in their half shells, bathed in an earthy-brown tahini sauce, lightly bronzed from baking and glistening under a generous sprinkling of vibrant green parsley. On the side, a small mound of tabouleh salsa, resplendent in the shades of green parsley, ruby red tomatoes and gleaming pearls of soaked bulgur wheat, all harmonized by the sheen of olive oil.

Oysters with Tahini and Tabouleh-Salsa

Brunch - Middle Eastern - September 18, 2023
Vibrant rosy soup garnished with tiny diced watermelon and tomato cubes, a sprig of fresh basil, and a drizzle of olive oil, served in a pristine white bowl.

Italian Inspired Watermelon and Tomato Gazpacho

Main Course - Italian - September 20, 2023
A bed of bright, wilted Swiss chard topped with a perfectly round, glistening English muffin half. Atop the muffin rest two slices of precisely-folded smoky ham, cradling a perfectly poached egg with golden yolk just peeking out. The dish is smothered in creamy hollandaise sauce with a sprinkling of smoky paprika on top for an eye-catching pop of color.

Smoky Ham & Swiss Chard Eggs Benedict

Brunch - American - October 28, 2023
The smoothie has a beautiful, bright green color that pops against the clear glass it's served in. A delicate skewer of grilled shrimp rests atop the glass, accentuating the seafood component. The rim is garnished with a thick slice of green apple, providing a pop of textural interest.

Shrimp Avocado Zing Smoothie

Smoothie - Fusion - November 02, 2023
The dish is a visual feast. Bright orange carrot purée forms an arched backdrop on the plate, juxtaposed with a variety of pan-seared seafood - salmon, shrimp, and scallops neatly lined up. Drizzled curry glaze in whimsical patterns over the seafood whispers subtle exoticism. Bits of chopped chives scattered provide vibrant specks of green.

Seascape Platter with Carrot Purée and Curry Glaze

Main Course - Fusion - December 08, 2023
The dish presents a vibrant medley of textures and colors ranging from the diced golden rutabaga to the sprinkle of emerald-green flat leaf parsley and mint leaves. A slight gloss from the dressing enhances the dish's appeal, making it pop on a rustic earthenware plate.

Rutabaga Tabouli

Quick and Easy - Middle Eastern - January 04, 2024
From above the dish presents a trio of buckwheat pancakes topped with glistening poached eggs. The egg yolks, when pierced, spill onto the pancakes mixing with the vibrant green flecks of the zesty hollandaise. The picture-perfect brunch is completed with a sprinkle of bright chive greens and a side of roasted tomatoes.

Buckwheat Pancakes with Poached Eggs and Chive Hollandaise

Brunch - American - January 06, 2024
From above, you see a dark-colored bowl containing vibrant, chunky stew that breaks up the monochrome winter. Shades of bright orange butternut squash, dark green spinach, and speckles of red from the spiced tomato base are peeping out. A dollop of pastel-colored hummus cloud is perched on top, dusted with a burnt orange sprinkle of zaatar.

Middle-Eastern Spiced Stew with Hummus Cloud

Main Course - Mediterranean - January 08, 2024
Golden-brown French Toast bathed in a shiny, amber-hued pear compote, garnished with glistening brown bacon crumbles and sprigs of mint. A light dusting of powdered sugar accentuates the toasts. It's a harmony of earthy tones and cozy contrast.

American Brunch with Pear-Bourbon French Toast and Bacon Crumble

Brunch - American - January 27, 2024
The dish is bursting with color, the bright pink shrimp lay nestled amongst the veggies - deep green avocados, red and yellow bell peppers and purple onions, with a drizzle of creamy aioli that cascades over the sides contrasting the other colors. Sprinkled on top are fragrant coriander leaves, elevating the bowl's visual appeal to the next level.

Modern Cajun Shrimp Bowl with Lemon Coriander Aioli

Main Course - Fusion - April 15, 2024
Golden-brown deboned roast chicken arranged in the center of a warm rustic platter. The succulent chicken is encircled by a blush of tender artichokes and browned shiitake mushrooms, dotted with bits of crisp spinach, vibrant red bell peppers, and finished with a sprinkling of thyme and lemon zest.

Rosemary Roast Chicken with Artichokes and Shiitake

Main Course - American - May 11, 2024
The dish, viewed from above, features a brown, crispy English muffin topped with a heap of vibrant, sautéed kale, and crowned with a perfectly poached egg. The egg is coated in a creamy, golden hollandaise sauce drizzled in such a way that it drips onto the plate in some spots. Bright colored hot sauce droplet patterns borders the muffin. The dish overall imbues a feeling of artisan café breakfast, neatly arranged on a white stoneware plate, garnished with a sprinkle of freshly ground pepper.

Kale Benedict with Garlicky Hot Sauce Hollandaise

Brunch - American - June 01, 2024
The rich, deep red of the glazed ribs, flecked with char marks and bubbly blueberry BBQ sauce, provides a vibrant contrast against the backdrop of a fresh, green arugula and yellow corn salad - all nestled in a creamy blue and white ceramic serving dish.

Blueberry BBQ Baby Back Ribs with Fresh Corn and Arugula Salad

Main Course - American - June 03, 2024