The Eastern Med ingredient with a long reach
Chefs rely on proteins that go the distance on flavor, temperature and texture
This plant-based shareable sings with Eastern Med and Latin flavors
Ingredients like miso and tahini are joining forces for a powerful flavor impact
This Green Chermoula Alaska Sole Sabich riffs on an original
At Istanbul Modern SF the menu transcends borders, dipping into the Eastern Med, the Balkan Peninsula and the Caucasus
Four of our go-to industry experts share rapid-fire takeaways about why the trend is taking shape, where the opportunities lie and what flavors promise broad guest appeal
LA's Spread blends California ingredients with Eastern Mediterranean cuisine to make this issue's Signature Flavor dish
We’re tracking ajvar, a red bell pepper- and oil-based condiment from the Balkans
This plant-based superstar moves deeper into menu development
Exploring deeper into this region’s food culture serves up big opportunity
A classic plant-forward dish from the Levant is paired with pasta for modern comfort.
Tap into trending global flavors while staying in your guests’ comfort zone
Just like cardamom, coriander and ginger can lend well to a variety of cuisines, there’s more than one way to integrate these flavor-forward Eastern Mediterranean spices onto your menu.
This potato-based take on the shawarma boasts better-for-you benefits as well as showstopping creativity.