Hannibal

The episode titles are the menu. Season one is titled after French course names (Apéritif, Entrée, Sorbet, Fromage), season two after Japanese kaiseki course terms (Kaiseki, Futamono, Mizumono), and season three opens with Italian courses (Antipasto, Primavera, Digestivo) before shifting into the Red Dragon arc. The show's structure is built around dinner from the very first credit.

Janice Poon styled every dish. The show's food stylist, Janice Poon, designed and built the practical dishes seen on screen and later published her process in the book Feeding Hannibal: A Connoisseur's Cookbook and on her own blog. Several of this catalogue's reconstructions — the prosciutto roses and tomato "brain" barquettes in particular — follow her documented staging closely.

A dish we left out: the "Digestivo" dinner. Hannibal, Will, and Mason Verger share a dinner in the season three episode "Digestivo" while Mason's revenge plan is being negotiated. Recaps confirm the scene but not a specific, identifiable dish on the table clearly enough to reconstruct honestly, so it's a Food Note rather than a Recipe here.

Mason Verger's revenge dish never airs. Across seasons two and three, Mason repeatedly threatens, in dialogue, to have Hannibal's own flesh "prepared as gourmet cuisine" as the ultimate act of revenge. It's a recurring line, not a dish the show ever shows plated — a Food Note, not a Recipe, by the site's own anchor rule.