Beef Carpaccio transforms into a modern and memorable shareable

This modern American mash-up spins the beloved Mexican enchilada and the classic spinach and artichoke dip into Cheesy Cal-Mex Spinach & Artichoke Enchiladas

A trio of toasts wows with big, balanced, beautiful flavors

This head-turning PB&B Burger levels up an American classic

Greek-style Meat and Three with Date-Crusted Aussie Lamb

This Green Chermoula Alaska Sole Sabich riffs on an original

This Hash Brown “Spudwich” offers a spin on the Reuben sandwich

LA's Spread blends California ingredients with Eastern Mediterranean cuisine to make this issue's Signature Flavor dish

Aussie Lamb Carnitas Tacos with habanero cabbage and roasted peanuts, using pasture-raised leg of lamb

Unexpected ingredients help move the tagine into a modern American profile

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

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

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.

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.

Signature Flavor: “This dish is a sensory roller coaster. You get smooth, creamy, briny, crispy, smoky, salty, sour—all in one bite.”

This dish demonstrates how chefs can apply a tremendous amount of creativity to fries through brines, glazes or infusions