With olive oil and za'atar.
Crimson pear, watercress, frisee, hazelnuts, Veldeon, and juniper-white balsamic vinaigrette.
Cucumber, red onion, tahini yogurt, bell pepper, crispy flatbread, and herbs.
Rose petal-cucumber yogurt, shallot, feta, dill, and flatbread.
Fire roasted baby beets, brown butter labneh, beet oil, babky kale, Jordanian za'atar vinaigrette, pistachio, and feta.
Harissa smoked chicken wings, black garlic aioli, and scallion.
Oven-roasted fall squash, cipollini, green curry emulsion, and toasted pepitas.
Black pepper toum, salt-roasted red onion, basil, Savoy cabbage, and orange-vadouvan vinaigrette.
Urfa Biber braised beef short rib, baby turnips, thyme-currant couscous, pomegranate, and parsley.
Oven-roasted Mad Hatcher chicken, preserved lemon-dill potatoes, creme fraiche, red chermoula, and Aleppo honey.