Category: Side Dish

Chamorro-style Escabeche and Mashed Ube with Coconut Cream

 

Roasted Vegetables with Mustard Oil and Indian Five Spice (Panch Phoron)

       

Duck Confit

Braised Chicken Feet with Hoisin Sauce and Peppers

Deviled Eggs with Gruyère Cheese, Garnished with Dark Chocolate Shavings and Japanese Shiso Powder

Sauteed Beet Greens with Orange Muscat Champagne Vinegar and Greek Feta

 

Lacto-fermented Cucumber Pickles

       

Roasted Patty Pan Squash with Sage, Florida Meyer Lemon Juice, and Capers

   

Oven-Roasted Roma Tomatoes

 

Roasted Cherry Tomato, Spring Onion, and Pine Nut Chutney

Takuan-style Pickled Daikon Radish with Turmeric

 

Green Beans with Stewed Diced Tomatoes, Tatsoi, and Scotch Bonnet Pepper