Spiced Pargiyot with Carrot Ginger Purée and Toasted Chickpea Crumble

Carrot Ginger Purée

Toasted Chickpea Crumble

Pickled Red Onions

Pita Chips

Lemony Tahini

Beef Empanadas

Beef Fat Cholent

Sea Bass Tartare

Sauce Vierge (Virgin Sauce)

Duck with Strawberry and Fennel

Sous Vide Fennel

Strawberry Marinara

Balsamic Reduction

Fennel Oil

Pickled Fennel

Fermented Strawberry Confit

Fermented Strawberries

Salmon Apple Napoleon

Pickled Apples and Shallots

Compressed Apples

Avocado Mousse

Cilantro Oil

Turbot with Curry

Cauliflower Miso Purée

Curry Emulsion

Poached Sea Bass or Turbot

Pineapple with Coconut Emulsion

Onion “Butter”

Striped Bass

Quinoa Purple Cabbage Salad

Herbed Chickpea Salad

Kohlrabi Slaw

Grilled Caesar Salad

Roasted Garlic Caesar Dressing

Red Curry

Crispy Hearts of Palm

Russian-Style Potatoes

Super-Sized Onion Rings

Chocolate Fondue

Homemade Vanilla Marshmallows

Chocolate Brownies

Lamb Pizza

Cumin Mayo

Flatbread Dough

Cilantro Lime Rice

Easy Shawarma

Toum

Goldie Falafel

Spicy Chickpea Collard Wrap

Loaded “Cheesy” Meat Nachos

Cashew Cheese

Sourdough Avocado Toast with Cashew Cheese and Pesto

Pesto

Gelato Affogato

Triple Deck Reuben

Maple Beef Bacon

Lenny’s Casita Churro Waffle

Sen Sakana Churros

Chocolate Sauce

Eclairs

Crullers

Cream Puffs

Pâte à Choux

Sous Vide Chocolate Chip Cookie

This issue celebrates the joy that restaurants bring to our lives by highlighting memorable bites, latest trends and recreating restaurant dishes to enjoy at home. Restaurants play an integral role in commemorating happy occasions and offer a break from the kitchen, providing a mini getaway with authentic cuisine and unique experiences worth celebrating.

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