Canned tuna Niçoise with warm herbed baby potatoes, ripe avocado, jammy eggs, and briny nonpareil capers.

Elegant bistro smoked salmon salad with jammy eggs, trout roe, shaved fennel, and a zesty horseradish-dill crème fraîche dressing.

Braised low and slow with warm pimento allspice, garlic, and ginger, the rack is finished under high heat with a sticky reduction of guava paste, dark rum, and scotch bonnet heat.

Master this Red Curry Scampi at home. Featuring a unique pickled cabbage and carrot topping for a bright, bistro-style Thai fusion dish.

This dish pairs a golden, crispy chicken schnitzel with the earthy luxury of truffle-topped eggs and a punchy green peppercorn cream.

Buttery anchovy and honey goat cheese toasts from Málaga. A salty-sweet Mediterranean appetizer.