Adapting Traditions for American Menus is generously supported by California Raisins.

Balsamic vinegar and sun-dried tomatoes may be familiar flavors now, but not so long ago they were new to Americans. Restaurateurs helped diners understand and embrace these foods and flavors, an educational process that continues today as chefs move beyond Tuscany and Provence to present the cuisines of the wider Mediterranean. How do you persuade Americans to accept Tunisian harissa, Greek-style grilled octopus or Italian braised rabbit?

In this section, you can read a dozen case studies. In operations ranging from fine-dining establishments to institutional foodservice, chefs and managers share their tips for making unfamiliar concepts work.