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