Fancy Fox Recipes

Daily Seasonal Recipe

Glistening, vibrant green poblano pesto taints the taco tortillas, it's nearly translucent and spangled with chili flakes. Juicy, oven-roasted winter squash chunks in deep orange are generously scattered in the middle. The squash and pesto are enfolded in the soft, warm embrace of the fresh tortilla. A sprinkle of crumbled, white cheese and a smattering of emerald cilantro leaves tops it all off.

Roasted Poblano Pesto Tacos with Winter Squash

Mexican - Main Course

At the center of a matte stone plate, the dark, rich stew is pooled, flecked with vibrant chunks of red bell pepper and deep green spinach. The crisp yellow corn cakes are arranged charmingly around the stew, their sunny hue contrasting beautifully with the darker core. A vibrant blend of fresh greens nestles at the edge of the plate, the whole arrangement finished with a drizzle of striking green chimichurri.

Vegetarian Coconut Black Bean Feijoada

Brazilian - Main Course

Soft, fluffy naan bread with specks of green mint leaves arranged stylishly on a rustic wooden serving board. Seared edges add a enticing contrast to the otherwise light hue of the bread and fresh mint leaves. A accompanying dish of bright, tangy tamarind chutney elevates the color palette.

Mint-Infused Naan Bread

Indian - Main Course

Creamy, yet vibrant udon noodles served in a deep bowl. The caramelized shrimps are enticingly scattered among the bright green broccoli florets. Yuzu zest and sesame seeds are finely sprinkled on the top, providing a final touch of visual flair.

Winter Yuzu Broccoli Udon Noodles with Caramelized Shrimp

Japanese - Main Course

A sectioned flat white plate encircles a canvas of vibrant colors and varied textures. At the bottom right, the grilled tilapia emits a golden allure with char marks. Asparagus tips occupy upper right, their emerald green providing a striking contrast. At the top left, red piquillo peppers stuffed with ivory Manchego cheese pop against the backdrop. Sprinkles of freshly chopped parsley speckle each section, completing the appeal.

Grilled Tilapia with Asparagus and Stuffed Piquillo Peppers

Spanish - Main Course

The tacos hold layers of lime-green avocado, chunky mango bits in vibrant orange and heavens of pinkish-white tuna flakes, all of which are garnished with dark green cilantro. A slice of lime rests on the side, ready to be squeezed atop. The tortillas are crisp golden and lightly charred at the edges, adding a rustic appeal.

Zesty Tuna Tacos with Mango Avocado Salsa

Mexican - Main Course

Rustic cast iron pan generously filled with saffron-hued rice - glistening with pockets of moisture. Plump prawns, bright red bell peppers, and chunks of chicken are scattered throughout. A sprinkling of fresh green peas adds vibrant pops of color. The dish is garnished with a delicate chiffonade of fresh mint, providing a bright contrast to the warm hues of the dish.

Entrancing Minty Spanish Paella

Spanish - Main Course

Glistening, charred sardines threaded on skewers, sprinkled with vibrant African spices rest on a minimalistic black plate. Red onions and vibrant red pepper slices intersperse the shimmering silver of the fish, their colors a stark contrast against the sophisticated monochrome. A bright golden spicy dip on the side offers a tantalizing hint of the heat within.

African-Spiced Grilled Sardine Skewers

African - BBQ

Golden-brown pancakes stacked high, studded with flecks of orange from the grated carrots. The pancakes are dressed with a drizzle of bright, jewel-toned cranberry syrup and a dusting of powdered sugar. A flurry of finely chopped almonds adorns the top for a wonderful textural contrast, and a few fresh mint leaves bring a pop of color.

Spiced Carrot Pancakes with Cranberry Syrup

American - Brunch

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

Tex-Mex - Main Course

A palette of roasted vegetables in rich autumn hues, topped with an elegant swipe of green arugula pesto. Garnished with a sprinkle of nutty Parmesan and a handful of peppery arugula leaves.

Winter Harmony Roast with Arugula Pesto

American - Main Course

Round wooden dish littered with vivid colors: the sunset orange butternut chunks nestled on top of the pale, saffron-infused rice, contrasted with bright pops of green peas, red pepper strips and golden-brown edges of artichoke hearts. A generous scatter of cilantro and squeezed lemon wedges garnish the feast.

Roasted Butternut Squash Paella

Spanish - Main Course

Imagine a plate with two halves of gently roasted kohlrabi, topped with a dollop of orange-almond creme. The kohlrabi, caramelized and golden-brown, form a harmonious colour contrast with the vibrant orange creme studded with chunks of chopped almonds. The dish is garnished with fresh mint leaves and a sprinkling of powdered sugar, looking as enticing as it tastes.

Roasted Kohlrabi with Orange-Almond Creme

Spanish - Dessert

Imagine an ornate sunflower blooming on your plate. Soft golden-brown pieces of squash are artfully arranged and glazed in a glistening rosemary-infused caramel, the heart of this mesmerizing flower. Perched delicately atop is a rustic layer of puff pastry, its golden, flaky crust echoing the squash's hue. Randomly placed sprigs of fresh rosemary add an earthy green contrast to this warm palette.

Golden Squash Tarte Tatin

French - Main Course

On a white, circular plate, lies a beautifully caramelized, slightly charred BBQ Duck half, topped with a glossy pomegranate glaze that reveals the duck's crispy texture. Served with vibrant purple pomegranate gravy and burnt orange sweet potato purée on the side, garnished with fresh green sprigs of thyme and ruby-like pomegranate arils scattered liberally.

Barbeque Pomegranate Duck a la Française

French Fusion - BBQ

From above, you'll see steamy buns bursting with juicy pork, arranged in a semi-circle around roasted squash segments, glazed in glossy hoisin. The squash gleams invitingly in autumnal hues, while the soft dim sum bear a tantalising glimpse of rosemary speckled pork. A sprig of fresh rosemary in the center, for a nature-inspired touch.

Rosemary Pork Dim Sum and Hoisin Glazed Roasted Squash

Chinese - Brunch

Vibrant colored vegetables and tender chicken peep out of a shimmering golden broth. It's garnished with bright green scallions and a drizzle of chili oil, that create beautiful patterns on the surface, all served in a classic black iron pot.

Low Carb Szechuan-Style Chicken Hot Pot

Chinese - Main Course

A pops of vibrant colors with deep brown glazed duck slices scattered on top of the slightly translucent stir-fried winter veggies, such as orange carrots, deep green Swiss chard, and pale yellow parsnips. It all sits under a glossy chestnut oyster sauce glaze, sprinkled with black sesame seeds. The stir-fry is plated on a black dish to contrast the vivid color palette of the meal.

Crisp-skinned Duck and Winter Veggie Stir-fry with Chestnut Oyster Sauce

Fusion - Main Course

A warm and inviting deep orange soup, topped with bright green cilantro and served in an eye-catching earthenware bowl paired with a side of warm naan bread.

Turnip Tikka Masala Soup

Indian - Main Course

A harmonious combination of natural colors fills your plate from above. There's the golden brown, crispy yet inviting duck skins, resting on a bed of white daikon mixed with vibrant green leaves, sprinkled with black sesame seeds, all adorned by splashes of amber from the tangy dressing.

Roasted Duck Breast with Daikon Salad

Japanese - Main Course

Top Cuisines

American

Italian

Japanese

French

Fusion

Spanish

Mediterranean

Chinese

Indian

Mexican

Thai

In Season Now

Asparagus

Bell Peppers

Spinach

Tomatoes

Zucchini

Radishes

Peas

Green Beans

Beets

Broccoli

Cabbage

Lettuce

Fennel

Artichokes

Strawberries

Peaches

Cherries

Blueberries

Raspberries

Apricots

Rhubarb

Blackberries

Mangoes

Lychees

Pineapple

Dragon Fruit

Recent Specials

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

Krampusnacht

The top view reveals cookies shaped like stars, glistening in the soft glow of the white chocolate drizzle, contrasting the golden-brown cookies. The cinnamon, nutmeg, and finely diced red apple bits speckled throughout the cookies add visual depth.

New York Spiced Apple Star Cookies

Cookie Day

A golden, perfectly roasted, crisp-skinned turkey sits at the center of a big, round festive platter, garnished with fresh herbs and colorful mini veggies. Surrounding it, in smaller platters are gorgeous sides: a velvety pool of mashed potatoes with a melted butter well, a dome of cranberry-orange relish glistening in deep red, a rustic pumpkin gratin with a golden cheese crust, and a lightly shining dish of green beans, sprinkled with crunchy almond slivers.

Gourmet Thanksgiving Feast

Thanksgiving

A view from above reveals oven-baked sweet potato fries artistically scattered on a bright white ceramic plate, their orange color contrasting starkly with the plate. The vibrant chipotle aioli drizzled over presents an appealing color fusion. Fresh green chives provide a final flourish.

Baked Sweet Potato Fries with Chipotle Aioli

Fast Food Day

This is an upright sandwich with layers that create a rainbow of fall colors when viewed from above. From the cranberry-red of the chutney to the pink tones of the roasted turkey, white of the Brie, and deep crispy brown of bacon, it is an appetizing feast for the eyes and the palate.

Autumn Glory Gourmet Sandwich

Sandwich Day

A vibrant plate layered with colorful greens, purples, oranges, and whites from the falafel, salad, and tahini drizzle. The majesty of the roasted eggplant crowned with the scatter of pomegranate seeds, mint, and a drizzle of ruby red pomegranate molasses is a sight to behold.

Roasted Eggplant and Chickpea Shawarma

World Vegan Day

Imagine a mini edible graveyard when viewed from above: a rich, creamy dark landscape of chocolate mousse crowned with tomb-shaped cookies. Specks of crushed oreo dirt scattered around with miniature candy pumpkins adding a pop of Halloween color.

Graveyard Chocolate Mousse

Halloween

A circular white plate lined with a dozen of these kitty bites filled with tuna and pumpkin, scattered evenly to form the shape of a smiling cat's face. The orange color of the pumpkin peeks through the open ends, contrasting with the dough's golden brown hue. A garnished sprig of catnip crowns the display to give a fresh touch.

Haunted Tuna and Pumpkin Kitty Bites

National Cat Day

The final dish is served in a deep beige pasta bowl showcasing a nest of pasta strands generously coated with a creamy, golden sauce. The pasta is speckled with bits of crispy browned guanciale, and is finished off with a hearty sprinkle of grated pecorino and freshly ground black pepper. The dish exudes warmth, elegance, and is bound to make mouths water at its sight.

Classic Spaghetti Alla Carbonara

World Pasta Day

Imagine a beautiful and vibrant painting made of food, seen from a bird's eye view. The bowl, filled with glistening sushi rice, forms the canvas, studded with shining, jewel-like sashimi pieces in ruby red, diamond white, and topaz orange. Golden tamago ribbons, green cucumber slices, and pink, pickled ginger add more color. Black sesame sprinkles serve as the final brushstroke.

Festive Chirashi-Zushi for Jidai Matsuri

Jidai Matsuri

You're looking down at a beautifully crafted plate. The slow-cooked beef stew sits in the center, with a glossy, mahogany hue from the reduced red wine. Scattered on top are pearl onions, lightly charred carrots, plump mushrooms, and crispy bacon. The vibrant garnish of fresh parsley dots the dish, adding a pop of color. It's served with a side of mashed potatoes, their creamy whiteness contrasting with the rich brown stew.

Julia Child's Boeuf Bourguignon

International Chef's Day

The finished dish is a gorgeous tall cheesecake with a glossy caramel top. It sits on a white, round platter, the contrast emphasizing the dessert's warm orange hue. A sprinkling of crushed graham crackers and a dollop of whipped cream with a cinnamon stick gently laid on the side embellish the cheesecake.

Pumpkin Spice New York Cheesecake

Dessert Day

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

Spanish National

From above, the sight is hard to resist. Warm, golden taco shells filled generously with layers of rich BBQ pork in shades of brown, speckled with red and yellow bell peppers. This glorious sight is adorned with a bright, colorful crown of julienned apple slaw. Dusting of finely chopped fresh cilantro gives it an extra pop of color. All these, sitting atop a rustic wooden board with lime wedges and a sprinkle of red chili flakes.

The Big Apple BBQ Pork Tacos

Taco Day

Golden-browned roast sits amidst an autumnal tapestry of hearty vegetables. Variations of orange, yellow, and purple skin of the root vegetables pop against the dark undertones of the pot roast, while sprigs of fresh herbs add visual lift and lend a sense of rustic charm.

Oktoberfest Sauerbraten Roast with Roasted Root Vegetables

Oktoberfest

From above, the glass gleams with a seductive mix of colors as luscious cream layers settle with distinct boundaries against the glass' contour. Warm coffee shades medley with a dense white cloud of mascarpone and delicate dusting of cocoa. A single biscotti laid diagonally across the glass adds a visually intriguing crunch factor.

Tiramisu Affogato Martini

Coffee Day

The half lobster shells, generously stuffed with a sauté of lobster meat, tarragon butter, and golden breadcrumbs, sit atop a base of fresh herbs. Beside the lobster halves are lemon wedges and a ramekin of melted tarragon butter. The lobster's natural reds contrast beautifully with the greens, yellows and browns, making the plate pop.

New York-Style Stuffed Lobster with Tarragon Butter

National Lobster Day

The eye-catching plate features three stuffed poblano peppers arranged in a row, their glossy dark green skins almost bursting with fruity meat filling. They're lavishly coated in a luscious white walnut sauce, crowned with a sprinkle of vibrant red pomegranate seeds and a dash of fresh, green parsley. They sit on a bright, multicolored Talavera platter, looking like they're ready to join the fiesta.

Tri-color Chiles en Nogada

Mexican Independence

A sketch of deep golden crispy chicken slices, generously glazed with a rich, glossy chestnut-colored peanut sauce. The chicken is artistically arranged in a circle on a large white platter, encasing a mound of vibrant green baby bok choy sauteed with streaks of bright-orange julienne carrots. The plate is adorned with a generous sprinkle of chopped roasted peanuts and fresh coriander, contributing to the glorious contrast of colors.

Peking Gourmet Crispy Chicken with Peanut Sauce

Peanut Day

The finished biscuits should look like tiny dog paws, about a small cookie in size. They have a rich, golden-brown crust. The sweet potato dough gives them a color spectrum ranging from yellow to deep orange, while the blueberry details create a striking contrast with their deep blue-purple hues. The biscuits are arranged on a classic silver tray garnished with fresh blueberries and sweet potato slices.

National Dog Day Pawtastic Biscuits

National Dog Day

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Featured Recipes

A vibrant rainbow of softened vegetables, with hues of red, yellow, green and purple, coated in a rich, glossy tomato sauce. Balmy sprigs of fresh thyme rest on top, while a golden crusty baguette lays nearby, ready to soak up the flavorful juices.

Classic French Ratatouille in Cast Iron

French - Main Course

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

Fusion - BBQ

A rich, deep purple smoothie in a tall frosty glass with a striped straw. It's topped with a light sprinkle of chia seeds and a small slice of banana. Surrounding the glass are vivid, scattered berries and chia seeds on a rustic wooden table.

Power Boost Smoothie

American - Smoothie

A hearty, rustic loaf with a crispy, golden brown crust. The interior reveals a canvas of warm ivory sourdough studded with cranberries, their color a vibrant contrast. Scattered walnut pieces add a rich earthiness. The bread is sliced thickly, revealing the fluffy yet structured inner crumb.

Cranberry Crush Sourdough Bread

French - Bakery

The salmon is a rich pink color and looks perfectly cooked. The beautifully plated carrots are bright and flavorful.

Dill and Lemon Salmon

European - Main Course

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

Mediterranean - Appetizer

A rustic cheesecake with a crumbly exterior and creamy interior, topped with coarse pink salt.

Matcha Basque Cheesecake

Fusion - Dessert

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

Fusion - Brunch

A perfectly seared tilapia fillet sits atop a bed of upside-down rice, surrounded by a pool of creamy white miso sauce. Juicy green bok choy provides freshness and crunch on the side.

Tilapia in White Miso Sauce with Bok Choy and Upside-Down Rice Bowl

Japanese Fusion - Main Course

A colorful and vibrant sheet pan with golden roasted potatoes, bright green asparagus, and juicy chicken coated in a lemon and rosemary sauce.

One Sheet Tray Lemon Rosemary Chicken with Potatoes and Asparagus

Mediterranean - Main Course

A beautiful salmon fillet steamed to perfection in a bamboo steamer with a generous amount of ginger and green onions on top.

Steamed Salmon with Ginger and Green Onion

Asian - Main Course

Sliced pork shoulder with a bright red glaze served with steamed white rice and stir-fried vegetables on a rectangular plate.

Cantonese Style Char Siu Pork Shoulder

Cantonese - Main Course

The plate is filled with a bed of curly kale leaves topped with shredded pulled chicken, toasted almonds, crumbled feta cheese and clusters of plump blueberries.

Blueberry Kale Pulled Chicken Salad

American - Brunch

A glass jar filled with a creamy light brown chia pudding and topped with fresh blackberries.

Almond Chia Pudding with Fresh Blackberries

Vegan - Breakfast

The jam has a beautiful light pink color with small chunks of lychee and raspberry mixed in.

Lychee Raspberry Jam with Rose Water

Fusion - Condiment

A colorful and vibrant salad featuring sliced dragon fruit, mixed berries, and fresh mint, served in a bowl or on a plate.

Refreshingly Pink Dragon Fruit Salad

Fusion - Dessert

Small broccoli and cheese bites topped with golden breadcrumbs.

Cheesy Broccoli Casserole Bites

American - Appetizer

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