Eastern Mediterranean food is basically the art of making simple ingredients feel fabulous. Olive oil, chickpeas, eggplant, wheat, yogurt, tahini, herbs, lemon, nuts, lamb, and seafood appear in bright salads, creamy dips, grilled dishes, stuffed vegetables, and dreamy pastries.

Levantine mezze, Turkish kebabs and olive-oil dishes, and Greek and Cypriot seafood traditions all bring something different to the table. The magic is in the balance: creamy beside crunchy, rich beside fresh, salty beside citrusy. Never boring, always shareable.