Jump to navigation
Please
Login
or
Subscribe
User login
E-mail
*
Please enter a valid email address.
Password
*
Create new account
Request new password
Forgot your password?
Search form
Search
Menu
Search
Home
Food
Chefs
Blogs
Recipes
Drink
Magazine
Resources
Magazine
Shawarma Comes Off the Spit and Into Wings and Burgers
Recent Issues
Check out other past issues
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
The Dough Issue
Arab Hospitality is at the Heart of My Work
The Levantine Pantry Ranges From Advieh to Za’atar
Add These Levantine Cookbooks to Your Bookshelf
People Are a Vital Part of Chefs' Levantine Food Memories
Breakfast Across Turkey Shows the Country’s Regionality
Why We Have So Much Love for the Levant
Selden Standard’s Lena Sareini Highlights Her Lebanese Roots in Her Desserts
Tahini, Rosewater, and Saffron Make Levantine Desserts Shine
Recipes from this issue
See all the recipes from the current issue
Malabi Custard with Strawberry, Rose, and Almond
Kale and Mushroom Flatbread
Fava Bean Pâté
Flaky Stuffed Böreks Unite the Middle East
How Iranian-American Chefs Are Modernizing Persian Cuisine
This Lebanese Co-Op Traded Hash for Wine Grapes
How 24 Stages Led to One Couple’s Dream Restaurant
Mezze Brings People Together at the Levantine Table
Flatbreads are the Middle Eastern Food Without Borders
Syrian Refugees Create an American Home Through Food
For Palestinians, Food Preserves a Displaced National Identity
D.C.'s The Green Zone Creates Middle Eastern Cocktails and Community
Pomegranate Molasses Adds Sweet and Tart Flavors to Food Across the Levant
Subscribe Now
Don’t miss Plate’s weekly newsletters! Subscribe here:
Email
*
Blogs
Recipes
Chefs
Sort by
Relevance
Most Popular High To Low
Most Recent
Alpha
Order
Asc
Desc
Recent Blogs
How Does Dominique Ansel’s French Pastry Flour Perform in a Bake?
Ask Jon: Sous Vide Wings. Stupid or Brilliant?
Ask Jon: Should Influencers Tip on Comped Meals?
Love Is a Many Splintered Thing: A Passion for Wood-Fire Smoking
What I Learned While Taking a Two-week Crash Course in German Bread Baking
Food Cost
Food Cost
Price
Price
Ingredient
Bacon
Batters/Breadings
Beef
Beer
Cheese
Chicken
Chocolate
Dairy
Duck
Eggs
Fish
Fruit
Game Meats/Poultry
Greens
Ham
Lamb
Marinades/Brines/Rubs
Nuts
Pasta
Pork
Potatoes
Rice/Grains
Sauces/Condiments
Sausage
Shellfish
Soy
Spice Mixtures/Pastes
Turkey
Vegetables
Wine/Liquor
Cuisine
American Regional
Australian/New Zealander
British/Irish
Cajun/Creole
Caribbean
Chinese
Contemporary American
Eastern European
French
Greek
Indian
Italian
Japanese
Korean
Latin American
Mexican
Middle Eastern
Moroccan
PIzza
Scandanavian
Southeast Asian
Spanish
Swiss
Dietary Considerations
Gluten-Free
Vegan
Vegetarian
Course
Appetizers/Hors D'oeuvres
Beverages
Breads
Desserts
Garnishes
Intermezzos
Main Dishes
Salads
Sandwiches
Side Dishes
Soups
Daypart
Breakfast/Brunch
Lunch
Dinner
Snacks
Preparation Method
Steam
Smoke
Simmer/Poach/Boil
Sauté/Stir-Fry
Freeze
Cure
Braise
Fry
Grill/Broil
Raw
Microwave
Marinate/Brine
Bake/Roast
Sort by
Relevance
Alpha
FID
Menu Price Low To Highest
Menu Price High To Low
Food Cost High To Low
Food Cost Low To High
Number of views
FiveStar Rating
Sort by
Relevance
Most Popular
Alpha
Most Recent
Order
Asc
Desc
Click below for an alphabetical list of chefs by last name
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
