seasoning

The dish, served on a rustic white ceramic plate, is bursting with colors. The dark sheen of the plum-glazed chicken sits in the center, surrounded by a halo of vibrant, lightly caramelized plum slices. The herbs scattered elegantly across the top add just the right touch of color and texture. Each serving is garnished with an upright sprig of thyme. It is indeed a painter's palette on a plate.

Plum-Glazed Coq au Vin with Thyme

Main Course - French - August 11, 2023
A vibrant bowl of deep orange-brown soup topped with fresh green herbs and a swirl of cooling cream. The hearty chunks of potato and smoked sausage peek from beneath the surface, while a sprinkle of vibrant red cajun spice on top signals a flavorful adventure.

Swamp Spud Cajun Soup

Main Course - Cajun - September 04, 2023
A vibrant rhythmic dance of colours and textures in a deep serving bowl. A base of warm, fluffy quinoa tinted shades of red from the tomatoes and spices, specked with green okras and bell peppers, subtly dusted with smoked paprika. Topped off with a garnish of fresh basil leaves and a scattering of roasted peanuts for an enticing crunch. The dish is surrounded by fresh ingredients, capturing a sense of freshness and authenticity.

Twisted Jollof Quinoa & Okra Medley

Main Course - African - September 09, 2023
Golden brown mini tortillas hold mounds of vibrant black beans, pops of yellow corn, slices of emerald avocado, and sprinkles of fiery red chipotle. On top, wild arugula leaves tumble like a spicy green cascade crowned with a soft dollop of cooling, white sour cream. Everything dusted with a hit of fragrant lime zest.

Tex-Mex Spicy Arugula and Black Bean Tacos

Snack - Tex-Mex - September 13, 2023
A picturesque stack of golden pancakes tower on a matte black plate. The pancakes are studded with vibrantly green basil, bold red kimchi, and thin, glossy ribbons of prosciutto. Micro greens and a sprinkling of sesame seeds provide a finishing touch. A sleek silver fork and knife rest at the side, ready to dive into the appetizing composition.

Italian-Korean Basil Prosciutto Kimchi Pancakes

Brunch - Fusion - September 16, 2023
A delightfully warm hued bowl featuring a succulent piece of halibut nestled in a vibrant red saffron-tomato broth studded with bursts of yellow and red from the grape tomatoes. It's garnished with fresh torn basil leaves, adding a pop of green to complement the red and touches of crumbled feta cheese dusting the top.

Mediterranean Halibut in Saffron Tomato Broth

Main Course - Mediterranean - September 21, 2023
From above, you'll spot vibrant greens of cilantro and avocado pieces against the sunny yellow strands of spaghetti squash, all tucked inside the crispy, baked cheese shell. The pinkish hues of cherry tomatoes add a burst of color for a truly dynamic, palette-teasing presentation.

Spaghetti Squash Keto Tacos

Main Course - Mexican - September 22, 2023
Beautifully arranged on a bright, porcelain white plate, the bold green of perfectly seared cabbage contrasts with the vibrant red and orange of the sausage. A swirl of creamy, white lime crema adds a touch of elegance while sprinkles of fresh herbs and tangy orange zest bring a welcoming pop of color to the dish.

Crispy Cabbage Hash with Jamaican-Spiced Sausage and Lime Crema

Brunch - Caribbean-Influenced American - September 23, 2023
Golden caramelized Salmon rests in the heart of a vibrant green lettuce leaf, garnished with a sprinkle of sesame seeds, julienned carrots and finely sliced scallions. The juicy salmon contrasts beautifully with the crisp lettuce, making for an 'almost too pretty to eat' visually stunning treat.

Teriyaki Glazed Salmon Lettuce Wraps

Main Course - Japanese - September 26, 2023
Viewing from above, you see a bed of neatly twirled penne nested in the center of the plate, tossed with a vibrant mix of dark purple radicchio, specks of brown crispy pancetta, and creamy chunks of gorgonzola. A gentle sprinkle of chopped parsley highlights the colors, sided by a golden toasted garlic bread slice.

Autumn Radiance Radicchio Penne Pasta

Main Course - American - October 03, 2023
A rustic bowl holds a feast for the eye and taste, brimming with plump open mussels, warm hued pumpkin chunks, and sprigs of fresh thyme. Caramelized shallots shimmer in the creamy white broth, dotted with orange zest curls. Crusty French bread slices nestled at one side, perfect for soaking up the delicious wine broth.

Pumpkin-Infused Mussels in White Wine Broth

Quick and Easy - French - October 05, 2023
Upon first glance, the vibrant hues of the risotto jump out - deep purple from the roasted beetroot, spotted occasionally with creamy white and green from the crumbled feta and fresh herbs. The walnuts provide a rustic touch, while a final dusting of orange zest adds a vibrant contrast.

Roasted Beetroot and Walnut Risotto

Main Course - Mediterranean - October 06, 2023
A large, shallow saffron-tinted pan dotted with a myriad of vibrant ingredients: generously scattered sunset-orange shrimp intertwined with succulent slightly charred chicken chunks and rose-hued chorizo slices. Pops of vibrant greens from peas and red bell peppers, soften the heavy color palette. The dish is garnished with lemon wedges on the sides for a final touch.

Festive Paella Valenciana

Main Course - Spanish - October 12, 2023
A swirl of golden, uneven fettuccine noodles frame a pop of bright red tomato sauce. Specks of charred corn and curls of freshly torn basil leaves peek through. A dusting of grated Parmesan gives this the picture-perfect finish, while a toasted slice of artisanal bread adds textural contrast.

Twisted Tomato Fettuccine with Charred Corn

Main Course - American - October 16, 2023
Large, caramelized Portobello caps take center stage of the ivory plate, contrasted by an understudy of vibrant, green lentils laced with colorful bursts of diced red bell pepper and finely chopped parsley. A golden lemon wedge, ready to squeeze, offers a pop of color in the upper corner.

Pan-Roasted Portobello with Herbes de Provence Lentils

Main Course - French - October 26, 2023
A beautifully plated mountain of golden tagliatelle studded with gem-like, glistening mussels, accented with splashes of ruby red pomegranate seeds. The dish is finished off with a sprinkle of fresh green parsley showcasing a beautiful contrast of vibrant colors.

Star Anise & Turmeric Mussels Tagliatelle

Main Course - Fusion - November 23, 2023
A golden-brown tart appears beautifully baked with caramelized onions peeking through the melting Gruyere cheese, dusted with flecks of fresh thyme leaves. The tart is carefully cut into quarters, and the flaky layers of the tart crust are revealed in one of the slices that's lifted slightly.

Savory French Onion Tart

Brunch - French - November 25, 2023
Brunch plates with crispy toasted bread slices generously layered with an almost fluorescent purple-red beetroot spread, topped with melting white burrata cheese, adorned with a gorgeous sprinkle of green pistachios and fresh herbs. A dash of lemon-herb vinaigrette adds a glossy sheen to the composition, making the entire dish pop with color and textures.

Roasted Beet and Burrata Bruschetta with Lemon-Herb Vinaigrette

Brunch - Italian - December 16, 2023
A beautiful bobbin of roasted delicata squash sits at the center of a pristine white plate. It's sliced into rings, revealing an inviting stuffing of quinoa, cranberries, and crumbled goat cheese. A golden miso sauce spread beneath the squash melds the components together. Fresh herbs sprinkle the entire spectacle, lending a vibrant pop of color.

Miso-Infused Stuffed Delicata Squash with Quinoa Medley

Main Course - Fusion - December 31, 2023
Contrasting pop of vibrant orange peel and chunks of chorizo and rutabaga mix scattered with emerald specks of parsley and glistening under a golden sunny-side-up egg in the bowl's center.

Rutabaga and Chorizo Spanish Hash

Quick and Easy - Spanish - January 11, 2024
A deep, richly colored soup is served in elegant, wide-rimmed bowls for visual impact. The hearty pieces of Matsutake mushrooms and chunky hominy float near the surface, creating a satisfying textural contrast. A vibrant garnish of crisp radish slices, fresh chopped cilantro, and a lime wedge enhance the visual appeal while inviting a squeeze of freshness over the soup.

Matsutake Posole-Style Soup

Soup - Mexican Fusion - January 26, 2024
Steam wafting from a deep, earth-toned bowl filled with thick udon noodles resting beneath a clear, inviting broth. Paper-thin apple slices float gorgeously on the surface, along with green scallions, pink pickled ginger, and threads of nori. Crispy tofu squares add a golden charm and a small mound of black sesame seeds offers a glamorous contrast.

Apple-Infused Sumo Udon Soup

Main Course - Japanese - January 29, 2024
A deep bowl filled to the brim with vibrant green soup, speckled with oysters and garnished with radish slices, avocado and coriander. The bowl is surrounded by tortilla chips and lime wedges, the colors pop against a rustic wooden background.

Slow Cooker Oyster Pozole Verde

Main Course - Mexican - February 22, 2024
The popover-style crepe sits tall and inviting on the plate, golden-brown and opened up to reveal the lightly browned crab stuffing. It's all draped in an inviting silky carrot-ginger emulsion that pools slightly at the base creating a vibrant contrast. Hints of green from the fresh chervil garnishing the dish add a dash of color.

Baked Crab-Stuffed Crepe with a Carrot-Ginger Emulsion

Main Course - French - March 08, 2024
A vibrant masterpiece busting with dynamic colors. Emerald green poblano pepper takes center stage, stuffed with sizzling red peppers and corn. Flecks of crumbled almond feta top off the filling, adding a hint of creamy white. All of this dazzling array is nestled in bright yellow corn tortillas, with vibrant lime wedges and fresh cilantro on the side.

Dairy-Free Poblano Pepper Tacos with Almond Feta

Main Course - Mexican - March 18, 2024
This is a vibrant platter boasting of a pan-seared golden brown cod draped in chunky dark green tomatillo salsa. Around it lie charred lime halves and sprigs of fresh cilantro. Finishing off with a dusting of crumbled queso fresco gives it a pop of white color and texture contrast. Everything is staged on a ceramic plate symbolizing rustic charm.

Mexican-Style Cod Veracruz with Chunky Tomatillo Salsa

Main Course - Mexican - March 28, 2024
The dish offers a vibrant contrast of deep red strawberry-infused enchiladas, vibrant pinks from the pickled radish, bright greens from the cilantro, topped with melted cheese and a drizzle of creamy white sour cream.

Spicy Strawberry Bibim-Enchiladas

Main Course - Fusion - April 02, 2024
Golden charred shrimp and chunks of caramelized pineapple shine amidst the vibrant greens and purples from bell peppers and red onions. All neatly aligned on a skewer sitting on a white plate garnished with a sprig of fresh cilantro.

Tropical Shrimp and Pineapple Skewers

BBQ - Fusion - April 22, 2024
Two rolled corn tortillas sit side by side on a rustic white plate, bathed in creamy verde sauce, the bright green contrasting nicely against soft yellows of the tortillas. The enchiladas are generously sprinkled with queso fresco and adorned with colorful pickled red onions, chopped coriander, and a squeeze of lime for vibrance. A scattering of grilled morels completes the top while a lime wedge rests alongside for additional zest.

Morel Mushroom Enchiladas with Creamy Verde Sauce

Main Course - Mexican - April 23, 2024
A vibrant, verdant-hued heap of homemade nettle linguini sits ringed by a colourful array of seashells bedazzled with still-glistening clams and cerise prawns. Bright flecks of red chili and lemon zest lend pops of color, while a dusting of crumbled pecorino and chopped parsley crowns the creation.

Nettle-Infused Linguini with Springtime Seafood Medley

Main Course - Italian - April 26, 2024
A colorful display of golden-browned tortillas, filled to the brim with vibrant green beans and shredded chicken, atop a bed of tangy red tomato sauce. Garnished with a sprinkle of melting queso fresco, a dazzling drizzle of lime crema, a sprinkle of bright green cilantro and a handful of ruby red diced tomatoes.

Chipotle Lime Chicken and Green Bean Enchiladas

Main Course - Mexican - May 03, 2024
An attractive ceramic skillet filled with a reddish-orange sauce with pieces of rainbow chard peeping out. Bursts of white set against this backdrop from poached eggs peeking from the sauce. Crumbles of feta and a sprinkle of fresh herbs add the final touch.

Mediterranean Chard Shakshuka

Brunch - Mediterranean - May 04, 2024
The pinkish-orange hue of the salmon stands out against the vivid green of the puree and the deep purple of the crispy potatoes. Served on a white plate, the colors pop even more. A sprig of fresh dill or rosemary adds the finishing touch.

Citrus-Herbed Salmon with Green Pea Puree & Smashed Purple Potatoes

Main Course - American - May 12, 2024
This dish is a deep creamy pink, studded with crumbled sausage and contrasts of bright red and green from the rhubarb and garnish. The creamy risotto is heaped onto pearlescent white plates, topped with grated Parmesan snow, fresh herbs scatter on top while the shiny drizzle of olive oil gives it a luminous glow.

Creamy Rhubarb Risotto with Sausage

Main Course - Italian - May 19, 2024
A riotous splash of colors greets the eye, starting with pink tiger shrimp strewn on a bed of glossy, nutty farro grains dotted with flecks of green herbs. Bright pops of red chili, vibrant blanched asparagus and cucumber slivers add depth and texture.

Mediterranean Farro Salad with Vietnamese-spiced Grilled Shrimp

Main Course - Fusion - June 30, 2024
Looking at it from above, you see a medley of bright colors. The toasted sesame slider buns provide a contrasting border for the vibrant, sautéed bell peppers and charred onions. Accompanied by a dollop of creamy guacamole on the side and garnished with a sprinkle of fresh cilantro, this dish is as visually stunning as it is delicious.

Tex-Mex Charred Onion Sliders

Snack - Tex-Mex - July 01, 2024
From above, the dish is a vibrant palette of wholesome new potatoes, charred corn and fresh green herbs artistically arranged on a sleek black plate. Tiny droplets of honey-mustard vinaigrette shine like dew drops, and the dish is finished off with a sprinkle of pepper.

Honey-Mustard Glazed New Potato Salad with Charred Corn

Quick and Easy - American - July 09, 2024
A beautiful dish featuring a grilled Portobello mushroom cap brimming with a bed of avocados, black beans, crumbled queso fresco, perched on a vibrant red ranchero sauce. An egg rests above this stack, with a runny yolk ready to flow. Fresh Cilantro leaves and fried tortilla strips add an invigorating green and crisp golden crunch to top off.

Mexican-Style Portobello Huevos Rancheros

Brunch - Mexican - July 11, 2024
From above, you'd see vibrant circles of charred beets at the heart of the tostadas. They're surrounded by a confetti of sweet corn, tomatoes, and cilantro. A drizzle of creamy avocado sauce adds bright green streaks. The crispy golden-brown tortillas peek out from beneath this colorful medley.

Charred Beet and Corn Tostadas

Main Course - Mexican - July 25, 2024
This bowl is visually striking with a dome of multi-grain rice center stage, crowned with a gleaming, sunny-side up egg. Clockwise around the bowl, vibrant colors pop from the quick-pickled cucumbers, bright and charring broccoli florets, juicy shredded carrots, and lean strips of beef bulgogi. Sprinkles of black and white sesame seeds add a finishing touch.

Broccoli Bibim-Brunch Bowl

Brunch - Korean - August 10, 2024
An artistically plated dish with a pink medium-rare salmon at the center, flanked by wilted green spinach and a swirl of sunny yellow corn puree. A sprinkling of vibrant red cherry tomatoes provides a pop of color.

Pan-Seared Salmon with Spinach and Sweet Corn Puree

Main Course - American - August 25, 2024
A beautiful blend of vivid green lettuce, charred corn kernels and grilled vegetables peeking out, chunks of creamy avocado, and a scattering of vibrant cherry tomatoes. The dressing lends a glossy sheen to the vegetables, with sprinkles of crumbled cheese decorating the top.

Mexican Roasted Corn and Grilled Veggie Salad

Salad - Mexican - September 23, 2024
The vibrant hues of caramelized onions, garlic, and mushrooms glisten in a glossy sauce sprinkled with sesame seeds. Plump cubes of tofu add contrasting shades of white. The dish is garnished with green spring onion rings scattered casually on top. All served on a backdrop of fluffy brown Jasmine rice in a rustic bowl.

Slow Cooker Chinese Garlic Mushrooms with Tofu

Main Course - Chinese - September 29, 2024
Steaming, creamy risotto plate, dotted with pieces of green tomatillos and mixed autumnal veggies. Finished with a swoop of basil pesto and shaved Parmesan, embodying a vibrant palette of earthy autumn colors.

Tomatillo Risotto with Roasted Autumn Vegetables

Brunch - Italian - October 12, 2024
Looking down, you'll see an enticing pan of paella with a field of golden rice, speckled with colorful red bell peppers, green peas, black mussels, and wedges of lemon. Shiny pink shrimp and chicken pieces peek through, glistening under the soft glow of saffron. It's a beautiful riot of colors, textures and aromas.

Spanish National Day Fiesta Paella

Main Course - Spanish - October 12, 2024
A deep and vibrant bowl filled with a creamy, golden broth, brimming with chunks of white fish, bright red, yellow, and green peppers, speckled with dark green streaks of dill. The dish is served with a side of toasted garlic bread, adding a touch of golden brown crispness to the palette.

Dill-Scented Brazilian Moqueca with Seasonal Vegetables

Main Course - Brazilian - October 29, 2024
A beautifully toasted bread slice sits at the center. Scrambled eggs, lightly golden and fluffy, are generously piled on. Jewels of bright orange bacon bits and dark, glossy mussels peep through. A sprinkle of chopped chives crowns the dish. Everything is artfully presented on a rustic white plate, contrasting with the dark rye bread and vivid mussels.

Bacon, Egg, and Mussel Classic Toast

Brunch - American - November 10, 2024
The plated dish presents a quartet of enchiladas, golden brown and bubbling with melted cheesy goodness, atop a pool of deep red chipotle sauce. The bright green bits of roasted broccoli peek through the topping. Fresh red pomegranate seeds and chopped coriander are sprinkled on top for a bust of color.

Broccoli Barbacoa Enchiladas

Main Course - Tex-Mex - November 29, 2024
Piping-hot goulash served in a jet-black cast-iron pan, topped with a dollop of sour cream and sprinklings of paprika. The lustrous brown goulash teems with chunks of ruby-red beef, potatoes, carrots, and peppers. Bright green herbs add a pop of freshness. Slices of crusty bread huddle around the pan, waiting to absorb the warmth and flavors.

Festive Hungarian Goulash

Main Course - Central European - December 05, 2024
Fiery red tofu cubes sitting amidst a shimmering sauce is observed from above. Specks of green onions and parsley are scattered. Strips of white, tender parsley roots lay tastefully around the edge. The dish is a tasteful riot of color and texture.

Parsley Root Mapo Tofu

Main Course - Chinese - December 09, 2024