Charred Stone Fruit & Ricotta Toast
Caramelized peaches, whipped ricotta, crispy sage breadcrumbs, floral honey drizzle

Wednesday, September 9 · one day · 3 complete plans
Easy, Intermediate and Sophisticated are three separate, full-day menus for this date — breakfast to dessert, each cooked entirely at one level. Tap a plan below to open it, or compare all three.
Caramelized peaches, whipped ricotta, crispy sage breadcrumbs, floral honey drizzle
Roasted chickpeas, tajín spice, lime zest, toasted pumpkin seeds
Silky avocado purée, lemon, crispy sage leaves, sea salt, multigrain crackers
Herb-marinated chicken breast, charred sweet corn, crispy tortilla strips, avocado, queso fresco
Golden fried polenta cakes, earthy sautéed mushrooms, fresh burrata, thyme oil, black truffle drizzle
Whole branzino fillet, crispy skin, warm citrus-olive pan sauce, roasted asparagus, sea salt finish
Golden cornmeal cake, nutty brown butter, roasted peach purée, tangy whipped cream, crispy sage tuile
Crispy rice cake with soft scrambled egg and charred scallion oil
Toasted nori and roasted chickpeas bound in nutty sesame brittle
No-cook Medjool dates and walnuts bound in cocoa and sesame
A spiced, golden-skinned thigh over wilted kimchi-forward slaw
Crispy corn cakes with melting cream cheese, gochujang glaze and toasted sesame
Tender, brined chicken with umami-rich black garlic sauce and steamed bok choy
Silky custard infused with nutty brown butter, topped with caramelized pear and shattered sesame candy
Creamed polenta infused with saffron and aged white cheddar, topped with burrata, candied orange zest, and herbaceous fried sage
Silken chestnut velouté with sherry vinegar, crispy prosciutto dust, and toasted hazelnut oil
Two golden, crispy-fried cylinders of whipped salt cod, potato, and cream, filled with a center of warm, unctuous brandade
Delicate Portuguese flatfish with burnished brown butter, toasted almonds, capers and crème fraîche, served alongside charred green beans and herbed garlic-spiked breadcrumbs
Paper-thin sliced octopus (briefly seared until charred at the edges), finished with aged black olives, umami-rich bottarga (fish roe), and a finishing oil of fried garlic and flat-leaf parsley
Whole branzino sealed in parchment with saffron threads, shaved fennel, and lemon segments; served with fluffy herbed couscous and silken roasted beets
Silken, bittersweet panna cotta infused with orange blossom water and saffron, crowned with a burnt honey wafer, candied orange threads, and shards of crispy phyllo dough
Tell us what's in your kitchen and we'll suggest a healthy swap.