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Recipes

Explore our growing collection: expand your culinary repertoire with easy techniques and exciting new dishes.

Easy
10MIN
Shallot Ponzu Vinaigrette
Citrusy with a touch of umami sweetness, this shallot ponzu vinaigrette anchors Chef Brad Kilgore’s quinoa salad at Cafe Sebastian and adds a bright, savory lift to salads and grain bowls.
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Shallot Ponzu Vinaigrette
Brad Kilgore
Medium
30MIN
Chanchamito de La Villa
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Medium
20MIN
Scallop Kinilaw with XoXo
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Chef Marvin Palomo
Medium
1H 49MIN
Tuna Tartar with Tucupi and Wild Passion Fruit, Lima Beans Vinaigrette, and Pupunha Fruit
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Tuna tartar
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Medium
5H 50MIN
Sunday Roast
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chef Paul Prinsloo
Medium
3H 0MIN
Asam Laksa Broth with Grilled Tachiuo, Pineapple Kerabu Salad, Scallop Crudo & Red Plum Sambal Belacan
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Asam Laksa broth with Grilled Tachiuo Chua TorAik
Medium
1H 15MIN
Burst of Beirut
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Burst of Beirut Elissa Abou Tasse
Medium
40MIN
Summer, Unannounced
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chef Pippa Lovell
Medium
10H 0MIN
Destination Dining: Impossible Moroccan Cigars by Chef Tal Ronnen
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Crossroads Impossible Cigar
Medium
1H 30MIN
Raw Tuna with Peaches, Clear Tomato Jelly and Parsley and Celery Oil
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Chef Kitano Yurika
Medium
45MIN
Atun Embarrado y su Ensalada Umami (Dirty Tuna with Umami Salad)
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Chef Andrea Ravasio
Medium
8H 10MIN
Tuna Salad Reimagined
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Chef Kevin Wong
Medium
2H 0MIN
Franschhoek Valley Verdure
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Chef Callan Austin
Medium
4H 20MIN
Flatfish Cooked in Sunflower Seeds with Potatoes Baked in a Russian Oven
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Chef Vitalii Savelev
Medium
1H 0MIN
Keep Your Sole Up
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Chef Nicolas Fagundes Galindo
Medium
1H 30MIN
Potato and Pumpkin Dauphinoise and Pan-roasted Toothfish
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Chef Kezia Kristel
Medium
2H 30MIN
Orange Pleasure by Łukasz Moneta
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Chef Łukasz Moneta
Medium
45MIN
Forest Salad
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Chef Marcus Gericke
Medium
3H 40MIN
'Somiatruites' Tomato Salad with All Parts of a Trout
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Chef Mengxin Zhou
Medium
2H 25MIN
Mi-cuit Mackerel, Porcini Mushrooms, Glazed Potatoes and Parsley Puree
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Chef evens Lopez
Medium
2H 0MIN
Buffalo Ricotta Gnudi with Smoked Ham Hock, Summer Squash, Corn and Herbs
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Chef Kathryn Ferries
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