Eastern Med

Picture for Flavor Workbench: Tahini's Time
The Eastern Med ingredient with a long reach
Picture for It's Go Time
Chefs rely on proteins that go the distance on flavor, temperature and texture
Picture for Planting Success
This plant-based shareable sings with Eastern Med and Latin flavors
Picture for Eastern Med Meets Japanese
Ingredients like miso and tahini are joining forces for a powerful flavor impact
Picture for Signature Flavor: Translating Sabich
This Green Chermoula Alaska Sole Sabich riffs on an original
Picture for Premium Value: Small Plate, Big Flavor
At Istanbul Modern SF the menu transcends borders, dipping into the Eastern Med, the Balkan Peninsula and the Caucasus
Picture for Eastern Med Trend Insights
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
Picture for Signature Flavor: Going to the Greek
LA's Spread blends California ingredients with Eastern Mediterranean cuisine to make this issue's Signature Flavor dish
Picture for Flavor Watch: Balkan Beauty
We’re tracking ajvar, a red bell pepper- and oil-based condiment from the Balkans
Picture for Homing in on Hummus
This plant-based superstar moves deeper into menu development
Picture for Eastern Med Moves In
Exploring deeper into this region’s food culture serves up big opportunity
Picture for Eastern Med Pasta
A classic plant-forward dish from the Levant is paired with pasta for modern comfort.
Picture for Global Hits with Turkey: Eastern Mediterranean
Tap into trending global flavors while staying in your guests’ comfort zone
Picture for 5 Eastern-Med Flavors to Watch
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.
Picture for Roasted Lebanese Potato Shawarma
This potato-based take on the shawarma boasts better-for-you benefits as well as showstopping creativity.