Grilled sourdough piled with creamy cannellini beans and burst cherry tomatoes, slicked with olive oil and scattered with basil and golden garlic crumbs.
Ridged ube gnocchi in a coconut-lime sauce with snap peas, toasted coconut curls, Thai basil and a crack of pink peppercorn.
Grated potato and onion fried into rough-edged deruny, stacked warm and served with a thick mushroom sauce loose with dill, and pickled beet slivers alongside.
Thin wedges of chickpea-flour fainá baked until the edges crisp and the centers stay creamy, topped with roasted red pepper strips, olives, oregano and olive oil.
Large steamed manti pinched at four corners around spiced pumpkin with onion, cumin and black pepper, served with tomato-chile sauce and cultured dill-cashew cream.
Uzbek somsa baked until the pastry turns crisp and dry, pinch-sealed around a spiced pumpkin filling and brushed with black sesame. Sturdy enough to carry.