New on the menu: Amanda Cohen’s vegetarian Muffuletta

Vegetable Muffuletta

Dirt Candy, Amanda Cohen’s fine-dining vegetable-centric restaurant in New York City, has reopened with a more casual menu, including this dozen-layer vegetarian version of the New Orleans classic. It has its namesake’s olive salad, plus the tofu skin called yuba, smoked & confit celeriac, salt roasted yellow beets, pickled purple cauliflower and more — or, as it says on the menu, “all of the vegetables,” which no-doubt will change based on seasonality. It’s served on sesame-semolina bread.

Price: $13

Peking Duck Feast

NiHao, a new restaurant in Baltimore by chef Peter Chang, in collaboration with his wife, Lisa and his daughter Lydia, as well as pastry chef Pichet Ong, is offering an entire Peking Duck as a meal kit.

Peking Duck is traditionally a meal that requires some assembly. The roasted duck is normally brought to the table sliced, with thin crêpes, sliced scallions and hoisin sauce for guests to make their own little wraps to eat the duck.

NiHao packages the roast duck as well as sweet and savory sauces, brown rice buns, scallions and cucumbers. The package also includes a kit for duck broth noodle soup that includes the broth, diced scallion, ginger, onion, celery, cilantro, daikon and mushrooms, noodles, and a spice mix that includes white and Sichuan peppercorns, bay leaves, dried chile and mushroom powder.

Price: $68

Poke Me SushiBi

Sushi With Attitude is a new ghost kitchen concept in Los Angeles that enjoys puns and portmanteaux, including combining “sushi” and “musubi” for a menu category called SushiBi.

Musubi is a rectangle of cooked rice, sometimes topped with something, wrapped in nori seaweed. The best known type is spam musubi, a specialty of Hawaii for which glazed spam is placed over the rice. SushiBis are similarly constructed and are essentially the same as maki in Japanese restaurants, although SushiBis are rectangular, not round, and are not limited to ingredients normally seen on a sushi menu. Sushi With Attitude says it’s in the process of getting the term trademarked.

The Poke Me SushiBi is rice stuffed with spicy salmon poke and Sriracha aïoli and topped with crumbled pieces of Flamin’ Hot Cheetos

Price: $3.75 for two

Miso Ginger Ramen

Tonchin, a Japanese ramen chain with a location in New York City, has launched a pop-up location in the Brooklyn neighborhood of Williamsburg where it is offering this vegan item for the summer — quite a departure from its traditional porky tonkotsu broth. It’s made with wakame seaweed, corn, spicy cabbage, scallion, ginger, sesame, chile pepper and a Japanese soy-based meat substitute all in miso broth

Price: $17

Boeuf Bourguignonne in a jar

Maison Danel, a French tea salon in San Francisco specializing in pastries, has introduced a new section of the menu called prêt-à-chauffer, or “ready to heat.”

Among the new items is Boeuf Bourguignonne, a traditional stew of beef marinated in red wine, slowly cooked with vegetables and served with glazed pearl onions.

Price: $28