Signature Flavor

Picture for Signature Flavor: Team Player
This head-turning PB&B Burger levels up an American classic
Picture for Signature Flavor: Meat+3 Moves In
Greek-style Meat and Three with Date-Crusted Aussie Lamb
Picture for Signature Flavor: Translating Sabich
This Green Chermoula Alaska Sole Sabich riffs on an original
Picture for Signature Flavor: Deli Update
This Hash Brown “Spudwich” offers a spin on the Reuben sandwich
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 Signature Flavor: Crazy for Carnitas
Aussie Lamb Carnitas Tacos with habanero cabbage and roasted peanuts, using pasture-raised leg of lamb
Picture for Signature Flavor: A Twist on Tagine
Unexpected ingredients help move the tagine into a modern American profile
Picture for Signature Flavor: Going Green
This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors
Picture for Signature Flavor: Shawarma Show
Combined with the functional benefits of the traditional spices—turmeric, clove, fenugreek and cinnamon—this potato-based take on the shawarma can boast better-for-you benefits—as well as showstopping creativity
Picture for Signature Flavor: Sundae Shift
Exploring the versatility of the avocado, this Sweet Avocado Surrender Sundae stars avocado-mango ice cream, Mexican hot chocolate sauce and chocolate-chipotle avocado doughnut holes.
Picture for Signature Flavor: Like Butter
This Grass-Fed Aussie Beef Sous Vide in Grass-Fed Butter is a prime example of a modern entrée that pays serious attention to both flavor detail and integrity of product.
Picture for Omelette, Oh My!
Signature Flavor: “This dish is a sensory roller coaster. You get smooth, creamy, briny, crispy, smoky, salty, sour—all in one bite.”
Picture for Signature Flavor: On the Fry
This dish demonstrates how chefs can apply a tremendous amount of creativity to fries through brines, glazes or infusions