Global

Chefs are discovering mole's potential, leveraging its earthy, rich blend of nuts, warm spices, chiles and more

The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette

Walk-On’s Bistreaux & Bar offers Cajundillas: Chipotle tortillas with chicken, boudin sausage, andouille sausage, spicy chipotle ranch, Monterey Jack cheese

Pei Wei offers Spicy General Tso’s Chicken: spiced with Sriracha, chile pods, chile paste and red chile flakes, served with carrots, red peppers and scallion

Old Vine Café offers a Rabbit Mole: Braised rabbit in a cashew and pasilla chile-based mole sauce, served with queso fresco and cornbread

The Lakehouse offers Moroccan Spice Roasted Carrots with rich yogurt, chiles, almonds and mint

Chicken Kimbachi offers a Chicken Kimbachi: Kimchi fried rice, gochujang, hibachi chicken, yum yum sauce, sunny-side-up egg, shredded nori

Rice & Gold offers a Golden Chicken: Roasted Cornish hen, Persian spices, stuffed shishito peppers, feta-stuffed Medjool dates, white sauce and harissa sauce

Jsix offers a Korean Rice Balls: Deep-fried balls of rice, gochujang, bulgogi, kimchi, spinach, carrots, sesame seeds

Rooh offers a Tuna Bhel: Fresh ahi tuna, avocado, tamarind gel, puffed black rice, green mango, green apple, togarashi

The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.

In Indian mash-ups, subtle moves show up as a gentle touch, an easing in of flavor. The result is significant, offering delicious flavor discovery

This Ras el Hanout Hummus Bowl with Sockeye Salmon showcases some of today’s biggest trends

Greek yogurt helps foodservice operators leverage the assertive flavors of India and the Eastern Mediterranean.

Ideas and inspiration for how to use yogurt creatively in your menus.

Spicy yogurt brings a cool kick to the brunch menu. Here are four easy ways with chilaquiles, hash browns, yogurt bowls and pancakes.

Sorghum is finally going national. Here are five ways to feature it on your menu.

Try these add-ins to keep this condiment on the cutting edge.

Indian food is catching fire this year. Approachability is everything. With diners game for the next flavor frontier, Indian mash-ups are poised to offer a differentiating thrill.

Take an Indian national dish, major flavor or technique as inspiration, and craft that into a new form or flavor that works on your menu and with your consumer target.