CookUnity

Slow-braised beef birria quesadillas with Oaxaca & mozzarella, served with consommé, avocado sauce, and red cabbage slaw.

BBQ chicken with Chef Chris Ratel’s sweet-smoky sauce, served with mac ’n’ cheese and pepper jack–cheddar crust. Contains milk, fish, wheat, soy, and mustard.

Garlic- and Cajun-spiced roasted shrimp over creamy corn grits, topped with pepper jack cheese. Contains milk, shellfish, and celery.

A delicious chickpea curry with coconut rice and veggies, by Chef Lena Elkousy.

Chef Esther Choi's take on a classic Japanese comfort food, this bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini.

Herb-grilled chicken over al dente fettuccine tossed in a creamy Alfredo sauce infused with white truffle oil.

Classic Sunday sauce with tender meatballs, marinara, and spicy Italian sausage.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

Naan pizza with tomato sauce, mozzarella, and pepperoni, finished with a drizzle of hot honey for a sweet-spicy kick.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

Baked mac and cheese with seasoned ground beef, topped with pepper jack and crispy breadcrumbs.

This dish is all about the long simmer of the bolognese sauce, which comes finished with white wine. Very comforting!

Adobo-roasted pork tacos on corn tortillas, topped with pineapple and charred salsa verde.

Plant-based enchiladas with potatoes, mushrooms, spinach, and vegan mozzarella, topped with creamy poblano sauce. Served with black bean quinoa and pico de gallo.

Inspired by her mother’s Sunday tradition, Chef Aarthi’s comforting chicken is gently spiced with coriander and cumin, served with steamed jasmine rice and hearty spinach dal for a warm taste of home.

A lemony garlic and cream sauce brightens up the entire dish. Simple yet packed with flavor, the chicken really shines in this dish.

Sweet and tangy grilled chicken over jollof rice with roasted spicy plantains—a bold, flavorful West African-inspired meal.

Grilled naan topped with marinara, mozzarella, Grana Padano, basil, and olive oil.

Cajun blackened shrimp over white cheddar risotto with pancetta, green onions, and tomato-herb sauce.

Rigatoni in creamy vegan vodka sauce with eggplant, lentil, and pumpkin “meatballs.”

Eclectic jambalaya featuring juicy shrimp, smoky andouille pork sausage, charred zucchini, and a rich mushroom gravy for a classic Cajun flavor profile.

Chef Chase’s NYC-style grilled chicken plate features tender marinated chicken over rice with red onions and cherry tomatoes, served with your choice of creamy tahini or bold, spicy hot sauce.

Creamy penne pasta with jerk chicken and sautéed bell peppers—a rich, spicy Italian-Jamaican fusion.

Baked tilapia with lemon, garlic, and dill is served with fresh arugula and a rich Cajun cream sauce for a flavorful, wholesome meal.

Mission-style burrito with chipotle-guajillo chicken, black beans, rice, and a three-cheese blend.

Roasted chicken thighs served with a rich, creamy masala sauce and jasmine rice. Accompanied by a savory side of roasted chickpea daal seasoned with Indian spices, cilantro, and fresh lime juice.

Haitian-style vegetable stew with coconut black bean rice and sweet plantains.

Savory Tofu, blended with tomatoes and coconut milk, served with aromatic basmati rice, peas and vegan butter.

Seared chicken with jasmine fried rice, vegetables, and lemon-ginger scallion sauce.

Linguine “drunken noodles” with garlic, Thai chili, basil, and a savory Pad Kee Mao sauce.

Tender ribeye, chickpeas, and Brussels sprouts are tossed in a thick, mild curry, all served over a bed of rice.

Hearty Mediterranean bowl with lemon-herb grilled chicken, Greek salad, farro, quinoa, and spinach, topped with crispy chickpeas and green goddess dressing.

Shawarma-spiced grilled chicken with pearl couscous, caramelized onions, pickled cabbage, and tangy amba aioli.

Mission-style burrito with braised beef, beans, rice, three cheeses, salsa verde, and crema in a crispy flour tortilla.

Think of this as the crown jewel of vegetarian curries. Golden koftas, made from mashed potato, paneer, cashews, and raisins, are gently tucked into a silky tomato-cashew sauce laced with garam masala, cardamom, and fenugreek. The curry gets its signature richness from a swirl of cream and clarified butter, while cumin-scented basmati rice soaks it all up.

Dumplings with Junzi Kitchen's homemade dumpling sauce for dipping and scallions for garnish, plus a side of yu choy to round out the meal

Crispy pork cutlet served over rich curry with rice and pickled daikon.

Creamy South Indian shrimp curry with coconut milk, curry leaf rice, and sweet-tart tomato-pepper chutney.

Light and flaky baked swai served with roasted shiitake mushrooms and stir-fried bok choy, finished with a sweet and savory citrus ponzu sauce.

A South Indian-style dry curry with spiced cauliflower and potatoes, served with ghee rice, raisins, cashews, and mango-cilantro yogurt sauce.

Roasted chicken breast in a rich Chettinad-style curry made with tomatoes, garlic, ginger, and coconut milk. Served with cumin-spiced roasted zucchini and a blend of basmati rice, quinoa, fonio, and millet.

Creamy spicy rigatoni topped with a crispy chicken cutlet, parmesan, and scallions.

Homemade beef picadillo, melted cheese, yellow rice, tortilla crumbles, and lime.

Roasted hoisin salmon with Brussels sprouts and ginger-scallion jasmine rice.

Shrimp in sweet-savory honey aioli with walnuts, served with broccoli and fragrant rice.

Chef Meena’s luxurious Shrimp Butter Masala features yogurt-marinated, grilled shrimp simmered in a rich, creamy tomato sauce infused with garam masala and fenugreek, served alongside a fragrant pea and carrot Basmati rice pilaf.

Chinese-style dumplings, packed full of juicy chicken and flavored with lemongrass, all wrapped up in thin, chewy dough.

Succulent shrimp over a wholesome blend of quinoa, fonio, basmati rice, and millet with rainbow slaw, crunchy walnuts, and a zesty turmeric orange vinaigrette.

Richly spiced beef curry served on soft buns with pickled cucumbers and sweet potato tots. A unique take on the South African street food classic, bunny chow.

A flavor-packed burrito with Cuban pork pernil, black beans, red rice, queso fresco, and pico de gallo, served with guacamole.

Perfectly roasted chicken marinated with fresh oregano and tart pomegranate for a deep, savory flavor. Served over creamy garlic-chive potato purée and paired with a side of sautéed spinach.

Chef Aarthi’s award-winning chicken biryani layers fragrant saffron rice with caramelized onions, mint, rose water, and tender chicken, complemented by dried cranberries and cooling cucumber-mint raita for a perfectly balanced bite. Contains milk, wheat.

Rigatoni in a nutty brown butter, white miso, and four-cheese sauce, topped with toasted breadcrumbs and parmesan.

Smoky sausage, peppers, and basil in a rich tomato sauce over dirty rice, with a crisp cucumber salad.

Chicken, tomato, jalapeño, and mozzarella tacos with avocado-cilantro sauce and Greek yogurt.

Grilled garlic-lemon chicken with sautéed peppers, yellow rice, and sofrito black beans.

Kale salad with blackened Cajun shrimp, tossed in a jalapeño honey-cumin dressing and topped with pepitas, feta, and cherry tomatoes.

Hearty chicken Cobb with greens, corn, black beans, guacamole, and green goddess dressing.

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

Rotini pasta salad with tomatoes, mozzarella, olives, basil, roasted peppers, prosciutto, and red wine vinaigrette.

Pork & Chives Chinese style dumplings serve with Junzi Kitchen's homemade sauce.

Our Nutella Hazelnut Crunch Cake Jar features layers of moist chocolate cake, creamy Nutella mousse, and a satisfying hazelnut crunch for a rich, indulgent treat in every spoonful.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Moist red velvet cake with cream cheese buttercream frosting.

Creamy custard-style flan with vanilla and caramel topping, baked until smooth and rich.

Buttery vanilla wafers, housemade strawberry compote, and airy vanilla pudding whipped with fresh cream.

Nutella mousse layered with Oreo-hazelnut crumble and topped with a Nutella drizzle.

Gooey dark chocolate brownie with white miso for a sweet and savory depth, topped with flake salt and extra chocolate chips.

Honey Greek yogurt layered with berry compote and crunchy flax-pumpkin seed granola.

For this decadent French toast, Chef John soaks thick slices in eggs, milk, cream, vanilla, and cinnamon—this process infuses the bread with flavor and ensures it becomes wonderfully custardy when griddled.

Crispy breakfast quesadillas with eggs, bacon, and cheddar, served with salsa roja and crema.

Mini banana bread loaves with walnuts, served with salted honey whipped butter for a sweet-savory twist.

Moist carrot muffins with warm spices, walnuts, currants, and a tangy lemon glaze.

Panko-crusted chicken and a Southwestern omelet on a potato bun, served with fire-roasted pepper sauce.

Overnight oats with chia, blueberry compote, fresh berries, and toasted coconut.

Greek yogurt with cinnamon-spiced peaches and crunchy granola.

Ripe bananas, blueberries, Greek yogurt, and vanilla in a lightly sweet loaf.

Vanilla protein pudding layered with milk-soaked ladyfingers, banana jam, and whipped cream.

Delight in BBQ chicken with Chef Chris Ratel's sweet and smoky sauce, paired with gooey mac 'n' cheese topped with pepper jack-cheddar crumb crust. Contains milk, fish, wheat, soybeans, mustard. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Chef Santiago Lopez brings his hometown favorite to life with rich beef birria, slow-braised and tucked into cheesy quesadillas with Oaxaca and mozzarella. Served with the savory braising broth, creamy avocado sauce, and crisp red cabbage slaw, this dish is bold, comforting, and unforgettable. Contains milk, wheat, soybeans. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

A delicious chickpea curry with coconut rice and veggies, by Chef Lena Elkousy. Contains coconut. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Chef Esther Choi's take on a classic Japanese comfort food, this bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini. Contains cereals containing gluten, wheat, soybeans, sesame seeds. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Chef Santiago Lopez's take on a classic, protein-packed breakfast. His version of Steak and Eggs brings together seasoned flank steak and eggs, served along with Mexican home fries and sautéed spinach. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Hearty chicken Cobb with greens, corn, black beans, guacamole, and green goddess dressing.

This Mission-style burrito by Chef Jose Garces is loaded with Cuban-style picadillo ground beef, golden raisins, olives, capers, and bold spices—plus black beans, white rice, and a melty trio of cheeses. Wrapped in a soft flour tortilla, pressed to crispy perfection, and served with salsa verde and Mexican crema. Cravings: crushed. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Rotini pasta salad with tomatoes, mozzarella, olives, basil, roasted peppers, prosciutto, and red wine vinaigrette.

Kale salad with blackened Cajun shrimp, tossed in a jalapeño honey-cumin dressing and topped with pepitas, feta, and cherry tomatoes.

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Jumpstart your senses! This powerhouse blend awakens your taste buds while delivering a burst of vitamins and antioxidants for lasting energy.

Cheese tortellini in a buttery Parmesan sauce with peas, served with roasted carrots.

Tender marinated chicken breast seasoned with turmeric, cumin, and garam masala in a velvety tomato-butter sauce. Served with fluffy jasmine rice and roasted green beans.

Kids’ spaghetti with roasted tomato sauce and Parmesan.

Soft banana bread, naturally sweet with bananas, honey, and agave, finished with vanilla-honey Greek yogurt.

Golden-roasted salmon in a mild curry leaf, tamarind, and ginger Moilee sauce, served with jasmine rice and green beans.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

BBQ chicken with Chef Chris Ratel’s sweet-smoky sauce, served with mac ’n’ cheese and pepper jack–cheddar crust. Contains milk, fish, wheat, soy, and mustard.

Garlic- and Cajun-spiced roasted shrimp over creamy corn grits, topped with pepper jack cheese. Contains milk, shellfish, and celery.

Baked mac and cheese with seasoned ground beef, topped with pepper jack and crispy breadcrumbs.

Cajun blackened shrimp over white cheddar risotto with pancetta, green onions, and tomato-herb sauce.

Hearty Mediterranean bowl with lemon-herb grilled chicken, Greek salad, farro, quinoa, and spinach, topped with crispy chickpeas and green goddess dressing.

Our Nutella Hazelnut Crunch Cake Jar features layers of moist chocolate cake, creamy Nutella mousse, and a satisfying hazelnut crunch for a rich, indulgent treat in every spoonful.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Creamy custard-style flan with vanilla and caramel topping, baked until smooth and rich.

Moist red velvet cake with cream cheese buttercream frosting.

Buttery vanilla wafers, housemade strawberry compote, and airy vanilla pudding whipped with fresh cream.

Nutella mousse layered with Oreo-hazelnut crumble and topped with a Nutella drizzle.

Gooey dark chocolate brownie with white miso for a sweet and savory depth, topped with flake salt and extra chocolate chips.

Vanilla protein pudding layered with milk-soaked ladyfingers, banana jam, and whipped cream.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Jumpstart your senses! This powerhouse blend awakens your taste buds while delivering a burst of vitamins and antioxidants for lasting energy.

Cheese tortellini in a buttery Parmesan sauce with peas, served with roasted carrots.

Kids’ spaghetti with roasted tomato sauce and Parmesan.

Rotini pasta salad with tomatoes, mozzarella, olives, basil, roasted peppers, prosciutto, and red wine vinaigrette.

Kale salad with blackened Cajun shrimp, tossed in a jalapeño honey-cumin dressing and topped with pepitas, feta, and cherry tomatoes.

Traditional Mexican-style tacos featuring slow-roasted, adobo-rubbed pork shoulder. Served on soft corn tortillas and topped with sweet cubed pineapple and zesty charred salsa verde.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

Plant-based enchiladas with potatoes, mushrooms, spinach, and vegan mozzarella, topped with creamy poblano sauce. Served with black bean quinoa and pico de gallo.

Eclectic jambalaya featuring juicy shrimp, smoky andouille pork sausage, charred zucchini, and a rich mushroom gravy for a classic Cajun flavor profile.

Roasted chicken thighs served with a rich, creamy masala sauce and jasmine rice. Accompanied by a savory side of roasted chickpea daal seasoned with Indian spices, cilantro, and fresh lime juice.

Seared chicken with jasmine fried rice, vegetables, and lemon-ginger scallion sauce.

Think of this as the crown jewel of vegetarian curries. Golden koftas, made from mashed potato, paneer, cashews, and raisins, are gently tucked into a silky tomato-cashew sauce laced with garam masala, cardamom, and fenugreek. The curry gets its signature richness from a swirl of cream and clarified butter, while cumin-scented basmati rice soaks it all up.

Light and flaky baked swai served with roasted shiitake mushrooms and stir-fried bok choy, finished with a sweet and savory citrus ponzu sauce.

A South Indian-style dry curry with spiced cauliflower and potatoes, served with ghee rice, raisins, cashews, and mango-cilantro yogurt sauce.

Soft banana bread, naturally sweet with bananas, honey, and agave, finished with vanilla-honey Greek yogurt.

A flavor-packed burrito with Cuban pork pernil, black beans, red rice, queso fresco, and pico de gallo, served with guacamole.

Perfectly roasted chicken marinated with fresh oregano and tart pomegranate for a deep, savory flavor. Served over creamy garlic-chive potato purée and paired with a side of sautéed spinach.

Two cheesy quesadillas stuffed with Mexican-spiced scrambled eggs, crispy bacon, and melted cheddar cheese. Served with sides of fresh salsa roja and crema for dipping.

Mini banana bread loaves with walnuts, served with salted honey whipped butter for a sweet-savory twist.

Overnight oats with chia, blueberry compote, fresh berries, and toasted coconut.

Honey Greek yogurt layered with berry compote and crunchy flax-pumpkin seed granola.

Our Nutella Hazelnut Crunch Cake Jar features layers of moist chocolate cake, creamy Nutella mousse, and a satisfying hazelnut crunch for a rich, indulgent treat in every spoonful.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Moist red velvet cake with cream cheese buttercream frosting.

Creamy custard-style flan with vanilla and caramel topping, baked until smooth and rich.

Buttery vanilla wafers, housemade strawberry compote, and airy vanilla pudding whipped with fresh cream.

Nutella mousse layered with Oreo-hazelnut crumble and topped with a Nutella drizzle.

Gooey dark chocolate brownie with white miso for a sweet and savory depth, topped with flake salt and extra chocolate chips.

Vanilla protein pudding layered with milk-soaked ladyfingers, banana jam, and whipped cream.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Jumpstart your senses! This powerhouse blend awakens your taste buds while delivering a burst of vitamins and antioxidants for lasting energy.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Tender marinated chicken breast seasoned with turmeric, cumin, and garam masala in a velvety tomato-butter sauce. Served with fluffy jasmine rice and roasted green beans.

Inspired by her mother’s Sunday tradition, Chef Aarthi’s comforting chicken is gently spiced with coriander and cumin, served with steamed jasmine rice and hearty spinach dal for a warm taste of home.

Savory Tofu, blended with tomatoes and coconut milk, served with aromatic basmati rice, peas and vegan butter.

Creamy South Indian shrimp curry with coconut milk, curry leaf rice, and sweet-tart tomato-pepper chutney.

Roasted chicken breast in a rich Chettinad-style curry made with tomatoes, garlic, ginger, and coconut milk. Served with cumin-spiced roasted zucchini and a blend of basmati rice, quinoa, fonio, and millet.

Golden-roasted salmon in a mild curry leaf, tamarind, and ginger Moilee sauce, served with jasmine rice and green beans.

Succulent shrimp over a wholesome blend of quinoa, fonio, basmati rice, and millet with rainbow slaw, crunchy walnuts, and a zesty turmeric orange vinaigrette.

Richly spiced beef curry served on soft buns with pickled cucumbers and sweet potato tots. A unique take on the South African street food classic, bunny chow.

Chef Aarthi’s award-winning chicken biryani layers fragrant saffron rice with caramelized onions, mint, rose water, and tender chicken, complemented by dried cranberries and cooling cucumber-mint raita for a perfectly balanced bite. Contains milk, wheat.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Our Nutella Hazelnut Crunch Cake Jar features layers of moist chocolate cake, creamy Nutella mousse, and a satisfying hazelnut crunch for a rich, indulgent treat in every spoonful.

Creamy custard-style flan with vanilla and caramel topping, baked until smooth and rich.

Moist red velvet cake with cream cheese buttercream frosting.

Buttery vanilla wafers, housemade strawberry compote, and airy vanilla pudding whipped with fresh cream.

Vanilla protein pudding layered with milk-soaked ladyfingers, banana jam, and whipped cream.

Nutella mousse layered with Oreo-hazelnut crumble and topped with a Nutella drizzle.

Gooey dark chocolate brownie with white miso for a sweet and savory depth, topped with flake salt and extra chocolate chips.

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Jumpstart your senses! This powerhouse blend awakens your taste buds while delivering a burst of vitamins and antioxidants for lasting energy.

Tender chicken simmered in a creamy, spiced tomato curry with warm garam masala, served over fragrant basmati rice.

BBQ chicken with Chef Chris Ratel’s sweet-smoky sauce, served with mac ’n’ cheese and pepper jack–cheddar crust. Contains milk, fish, wheat, soy, and mustard.

Chef Esther Choi's take on a classic Japanese comfort food, this bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini.

Smoky-sweet BBQ-glazed chicken with warm spices, served with creamy breadcrumb-topped mac and cheese and a side of ranch.

Tender chicken simmered in a thick, creamy peanut stew with sweet potatoes, served over rice.

Shawarma-spiced grilled chicken with pearl couscous, caramelized onions, pickled cabbage, and tangy amba aioli.

All the sizzling flavors of chicken fajitas in a creamy baked casserole, served with Mexican rice.

Golden-seared chicken over penne in a creamy parmesan sauce with sun-dried tomatoes, spinach, and basil.

Panko-and-parmesan-crusted chicken tenders with a savory crust, served with honey mustard. (2-serving protein)

Double-dredged crispy fried chicken with BBQ spice over a buttermilk-cornmeal waffle, finished with masala butter and miso hot honey.

Buttermilk-brined fried chicken drizzled with Calabrian chili hot honey — sweet heat and crunch — with creamy cacio e pepe macaroni.

BBQ-marinated chicken thighs, grilled for char, over cheesy mashed potatoes with charred broccolini.

Chef Chase’s NYC-style grilled chicken plate features tender marinated chicken over rice with red onions and cherry tomatoes, served with your choice of creamy tahini or bold, spicy hot sauce.

Tender chicken thighs simmered in a mildly spiced, creamy curry with potatoes and carrots, over aromatic garlic-ginger rice.

Sweet-and-tangy BBQ chicken over nutty brown rice with a corn-and-black-bean salsa and pepper jack cheese.

Creamy penne pasta with jerk chicken and sautéed bell peppers—a rich, spicy Italian-Jamaican fusion.

Herb-grilled chicken over al dente fettuccine tossed in a creamy Alfredo sauce infused with white truffle oil.

Creamy spicy rigatoni topped with a crispy chicken cutlet, parmesan, and scallions.

Al dente cavatappi in a decadent four-cheese sauce with tender adobo-spiced chicken, finished with herbed cheesy breadcrumbs.

Chicken thighs in an ultra-creamy tomato sauce with garlic, onion, mushrooms, and a touch of Dijon, over fluffy jasmine rice.

Chicken stir-fried with crisp vegetables and red bell peppers over long chow mein noodles.

Mission-style burrito with chipotle-guajillo chicken, black beans, rice, and a three-cheese blend.

Chicken enchiladas under a bright tomatillo-and-cream-cheese green mole, served with rice and pickled onions.

Slow-braised pulled chicken in a smoky, mild chipotle sauce, rolled in corn tortillas with melted cheese and a side of arroz verde.

Chicken, tomato, jalapeño, and mozzarella tacos with avocado-cilantro sauce and Greek yogurt.

Chipotle-roasted pulled chicken folded into a crisp quesadilla with cotija and chihuahua cheese, with pico de gallo and smashed avocado.

Chipotle chicken tinga tucked into crispy handmade empanadas, with polenta and chipotle mayo.

Honey Greek yogurt layered with berry compote and crunchy flax-pumpkin seed granola.

For this decadent French toast, Chef John soaks thick slices in eggs, milk, cream, vanilla, and cinnamon—this process infuses the bread with flavor and ensures it becomes wonderfully custardy when griddled.

Crispy breakfast quesadillas with eggs, bacon, and cheddar, served with salsa roja and crema.

Mini banana bread loaves with walnuts, served with salted honey whipped butter for a sweet-savory twist.

Moist carrot muffins with warm spices, walnuts, currants, and a tangy lemon glaze.

Panko-crusted chicken and a Southwestern omelet on a potato bun, served with fire-roasted pepper sauce.

Overnight oats with chia, blueberry compote, fresh berries, and toasted coconut.

Greek yogurt with cinnamon-spiced peaches and crunchy granola.

Ripe bananas, blueberries, Greek yogurt, and vanilla in a lightly sweet loaf.

Vanilla protein pudding layered with milk-soaked ladyfingers, banana jam, and whipped cream.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Jumpstart your senses! This powerhouse blend awakens your taste buds while delivering a burst of vitamins and antioxidants for lasting energy.

Slow-braised beef birria quesadillas with Oaxaca & mozzarella, served with consommé, avocado sauce, and red cabbage slaw.

Ground beef empanadas with a bright, spicy chimichurri, served with jalapeño-cheddar mashed potatoes.

Sweet and tangy grilled chicken over jollof rice with roasted spicy plantains—a bold, flavorful West African-inspired meal.

Al dente rigatoni in a classic pomodoro sauce with dollops of whipped ricotta, basil pesto, and toasted breadcrumbs.

Chef Esther Choi's take on a classic Japanese comfort food, this bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini.

Chipotle-roasted pulled chicken folded into a crisp quesadilla with cotija and chihuahua cheese, with pico de gallo and smashed avocado.

Achiote-marinated pork slow-cooked until tender, over herby green rice with a bright Mayan sauce.

Boneless chicken breast with pearl couscous, creamy mozzarella, arugula, and cherry tomatoes.

Tender sliced ribeye, chickpeas, and brussels sprouts in a thick, mild Japanese-style curry over rice.

Tender chicken simmered in a creamy, spiced tomato curry with warm garam masala, served over fragrant basmati rice.

Baked tilapia with lemon, garlic, and dill is served with fresh arugula and a rich Cajun cream sauce for a flavorful, wholesome meal.

Mission-style burrito with braised beef, beans, rice, three cheeses, salsa verde, and crema in a crispy flour tortilla.

Linguine “drunken noodles” with garlic, Thai chili, basil, and a savory Pad Kee Mao sauce.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

Herb-packed beef meatballs with mint, oregano, and parsley, with pearl couscous, blistered cherry tomatoes, and tzatziki.

Grilled jerk shrimp and penne in a creamy coconut sauce with sautéed bell peppers, onion, and garlic.

Fettuccine in a slow-cooked meat bolognese, finished with parmesan and parsley.

Seasoned ground beef and vegetables topped with buttery whipped potatoes and melted cheddar.

A hearty chickpea-and-lentil stew with squash, kale, and warming Moroccan spices — plant-based and protein-rich.

Creamy spicy rigatoni topped with a crispy chicken cutlet, parmesan, and scallions.

Al dente cavatappi in a decadent four-cheese sauce with tender adobo-spiced chicken, finished with herbed cheesy breadcrumbs.

Chilled soba noodles with tender poached shrimp, a yuzu dipping sauce, and marinated cucumber salad.

Shawarma-spiced grilled chicken with pearl couscous, caramelized onions, pickled cabbage, and tangy amba aioli.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

Creamy penne pasta with jerk chicken and sautéed bell peppers—a rich, spicy Italian-Jamaican fusion.

Tender chicken simmered in a thick, creamy peanut stew with sweet potatoes, served over rice.

Grilled chicken breast over nutty farro with green peas, chickpeas, feta, red onion, and spinach, with guacamole ranch.

Penne in a spicy pink sauce — marinara and alfredo combined — with grana padano cheese.

Marinated chicken breast with cilantro rice, baby spinach, black beans, and fresh guacamole.

A delicious chickpea curry with coconut rice and veggies, by Chef Lena Elkousy.

Soy-braised pork shoulder, tender and savory, over white rice with yu choy and a soy-marinated egg.

Eclectic jambalaya featuring juicy shrimp, smoky andouille pork sausage, charred zucchini, and a rich mushroom gravy for a classic Cajun flavor profile.

Homemade beef picadillo, melted cheese, yellow rice, tortilla crumbles, and lime.

Mission-style burrito with chipotle-guajillo chicken, black beans, rice, and a three-cheese blend.

Naan pizza with tomato sauce, mozzarella, and pepperoni, finished with a drizzle of hot honey for a sweet-spicy kick.

Adobo-roasted pork tacos on corn tortillas, topped with pineapple and charred salsa verde.

Chef Chase’s NYC-style grilled chicken plate features tender marinated chicken over rice with red onions and cherry tomatoes, served with your choice of creamy tahini or bold, spicy hot sauce.

Herb-grilled chicken over al dente fettuccine tossed in a creamy Alfredo sauce infused with white truffle oil.

Plump shrimp sautéed in a buttery garlic sauce with roasted tomatoes, over creamy pecorino mashed potatoes.

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

Garlic- and Cajun-spiced roasted shrimp over creamy corn grits, topped with pepper jack cheese. Contains milk, shellfish, and celery.

A warming beef and black bean chili served with a cheddar corn muffin.

Tender chicken thighs simmered in a mildly spiced, creamy curry with potatoes and carrots, over aromatic garlic-ginger rice.