Trader Joe's

Roasted eggplant mashed with onion, garlic, turmeric, fenugreek, and green chili peppers in the Punjabi style.

Panko-breaded mac and cheese bites with a seven-cheese blend including cheddar, havarti, and gouda.

Slow-cooked beef in a savory chile and tomato broth with aromatic spices.

Thick, fluffy griddle cakes from the Netherlands with a springy, slightly chewy texture.

Cassava-crust empanadas filled with Cuban-style shredded beef in a tomato sauce with peppers and spices.

Braised dark meat chicken in a tangy soy-vinegar sauce with jasmine rice and roasted garlic.

Cinnamon-infused waffles with cinnamon-sugar bits baked throughout the batter.

Uncooked bison burger patties from prairie-raised buffalo fed whole grains and grass.

Crispy fried spring rolls filled with Taiwanese three-cup-style chicken, cabbage, carrots, and basil.

Bronze-die spaghetti in a beef and pork tomato sauce, finished with sharp Romano cheese.

Battered shrimp with a sweet and spicy sauce, shelled and tail-off.

Seasoned ground beef with Spanish-style rice, fajita vegetables, white cheddar, and queso sauce.

Rustic tarte with a buttery crust, sweet cream cheese layer, and sugar-sweetened peaches, hand-folded and baked.

Coffee ice cream with espresso grounds and Colombian coffee extract sandwiched between chocolate brownie crisps.

Corn tortilla enchiladas with shredded dark chicken meat, tomatillo salsa verde, and melted mozzarella.

Gluten-free pizza crust made from riced cauliflower and corn flour, sourced from Italy.

Chewy Korean rice cakes with a fiery gochujang-based sauce, made in Korea.

Mini chocolate sugar cones lined with chocolate and filled with coffee bean ice cream.

Quartered corn cobs seasoned with vegan butter and salt, cut to curl into a rib-like shape.

Steamed mini bao buns stuffed with oyster, king oyster, and shiitake mushrooms in a teriyaki miso sauce.