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Appetizers:    Piquillo Almond Spread, Crushed Puy Lentils with Tahini and Cumin, Grape Leaf, Herb and Yoghurt Pie, Garlic Shrimp, Labneh, Manchego Cheese with Quince Paste, Mussels Marinara, Sardine Rillettes

Salads: Avocado Salad with Pikliz, Butter Lettuce with Walnut Vinaigrette, curtido, Figs with basil, goat cheese and pomegranate vinaigrette, Green Olive, Walnut and Pomegranate Salad, Mango and Coconut Rice Salad, Kale Salad with Apples and Hazelnuts, Three Beet Caviar with Endive and Goat Cheese, Turkish Mountain Salad

Soups:  Armenian Chicken and Lentil Soup, Ezogelin Corbasi (Turkish Red Lentil, Bulgur and Mint Soup), Garden Vegetable Soup, Melokheya, Pomegranate Soup, Potato Leek Soup

Entrees:  Chicken and Plantain Stew, Chicken with 40 Cloves of Garlic, Cinnamon-crunch chicken, Coq au Vin, Curly Pasta with Spring, Vegetables, Eggplant Kuku,  Eggplant Parmigiana, Hatch Chile Verde, Iranian Vegetable Stew with Dried Lime, Lablabi, Lemon and Apricot Cinnamon Chicken with Orzo, Lion’s Head Meatballs, Paseo-Inspired Cuban Pork, Roast Chicken with Muhammara, Roast Chicken with Preserved Lemons and Root Vegetables, Cochinita Pibil, Tomato Sauce with Onions and Butter over Pasta, Kale and Chickpea Stew, Khao Soi, Lamb Stew with Chickpeas, Preserved Lemons and Saffron, Petrale Sole with Champagne Sauce, Poached Chicken with Sweet, Spiced Freekah, Pork Loin Braised in Milk, Pressure Cooker Risotto with Kale Pesto, Rice with Pork, Chorizo and Spinach, Roast Chicken Stuffed with Garlic Croutons in the Style of the Correze, Sabji, Spicy Red Lentil and Tomato Curry, Very Full Tart, Quinoa Kale Bowl                    

Sides:  Absurdly Addictive Asparagus, Asparagus and Wild Mushroom Bread Pudding, Buttermilk Mashed Potatoes, Cauliflower Bagna Cauda, Garlicky Braised Green Beans with Jamon, Grilled Fava Beans, Pan-Roasted Cauliflower with Dukkah, Potato Latkes, Braised Artichokes and Potatoes, Roasted Aubergine with Fried Onion and Chopped Lemon, Roasted Romanesco, Saffron Cauliflower, Spinach and Chickpeas, Za’atar Roasted Tomatoes

Egg Dishes: Huckleberry’s Brussel Sprout, Bacon and Gruyere Frittata, Nettle Frittata with Garlic and Ricotta, Shakshuka, Turkish Poached Eggs in Yogurt 

Cakes:  Almond Cake, Fig Cake for Fall, Flip-Over Plum Cake, Marion Burros’ Plum Torte, Santori Cake, Sri Lankan Love Cake, Yogurt Cake

Desserts: Almendrados, Gul Tatlisi (Rose Dessert), Lemon Ricotta Cake, Microwave Baked Chocolate Chip Cookie in a Mug, Panna Cotta, Sugar Plums, Tarte Tatin

Drinks:  Cardamom Rosewater Ice Tea, Lillet Spritzer, Paloma, Sahlab, Tinto de Verano 

Miscellaneous:  Apricot Jam, Bialys, Carrot, Apple, Pecan Muffins, Chilaquiles, Chipotle Mayonnaise, Cranberry Pomegranate Sauce, Crème Frâiche, Dukkah, Grilled Banana Bread with Tahini and Honey, Granola, Hawaj, Lemon Curd, Lemon-Bay Scones with Currants, Pan Bagnat, Rhubarb Applesauce, Rhubarb Scones, Socca, Vanilla Pancakes