Flavor Forecast Recipes
We invite you to Taste it Forward - discover, experience and share these delicious recipes developed by our global team of chefs and culinary experts.
Rise & Shine to Global Tastes
Chickpea and Ground Lamb Hash with Skhug Sauce
Think outside the box and start the day with a traditional Middle Eastern hash. Tender chickpeas, ground lamb or beef, and butternut squash seasoned with a blend of coriander, cumin, and fennel are the star of the bowl. Add Skhug, a popular Middle Eastern hot sauce, for a tangy-savory spiciness that’ll keep you and guests coming back for more. Top it off with a dollop of creamy skhug ricotta and diced cucumber.
Popped Sorghum Granola
Sweetened with agave nectar, vanilla, and warm spices like cinnamon, cardamom and turmeric, this homemade granola is the new way to fuel your day. Nutty, with a slightly chewy texture, sorghum is a gluten-free ancient grain that pops (just like popcorn!) when heated on the stovetop. Add almonds, pecans and shredded coconut to round out this crunchy breakfast treat.
Skhug Hot Sauce
Skhug, a popular Middle Eastern condiment, brings spice to the table in hot sauce form. Traditional ingredients like cumin and cardamom combine with Thai bird chilies, chopped herbs, olive oil and tangy lemon juice to create a versatile topping for savory breakfast bowls and a whole lot more.
Red Rice and Barley Congee with Mango and Coconut
Say good morning to congee, the traditional Asian rice porridge. This new version finds its sweeter side with a mash-up of red rice, pearl barley, sweet-tart cranberries, and warm spices–cinnamon, ginger, allspice and cloves. Cooked until creamy, it’s the perfect base for a toasted coconut topping, mango chunks, and a dollop of cool, refreshing yogurt and pomegranate molasses drizzle.
Tomato Zucchini Chickpea Breakfast Hash
Start your day with a homemade hash, overflowing with hearty, flavorful ingredients like tomato, zucchini, chickpeas and bacon. Flavored with Skhug Hot Sauce for a Middle Eastern-inspired heat, it’ll fill you up to power through the morning. Garnish with crumbled bacon, feta cheese and hot sauce.
Forbidden Rice Congee with Balsamic Drizzle
Make a place at the breakfast table for congee–a creamy rice porridge. This forbidden rice (black rice) version is a unique way to start to the day, loaded with corn, salty pancetta, shredded Gruyere and an unexpected seasoning–ground nutmeg. It’s a welcome balance of nutty, sweet and oh-so-savory, drizzled with a tangy balsamic glaze to finish.
Plancha: Flat-Out Grilling
Basque Inspired Rub with Espelette Pepper
Originating from the Basque region of France, the Espelette pepper is distinctively smoky, sweet, and mildly hot. It brings stand-out flavor and vibrant color to this zesty, Mediterranean-herbed rub. Use it to enhance the taste of grilled meats, burgers, vegetables, seafood, and poultry.
The flavors of Spain come to life in a smooth and creamy roasted red pepper sauce blended with smoked paprika and Marcona almonds. Versatile romesco is spreadable–think burgers and crusty, toasted or plancha-style bread–as well as dippable–think grilled chicken, vegetables and seafood.
Spanish Mojo Verde Sauce
Drizzle this vividly green Spanish sauce, made with cumin, cilantro, parsley, and green chilies onto your grilled meat, chicken, seafood, and vegetables. Or tear apart grilled plancha bread and dunk it directly into this mouth-watering condiment, over and over and over again.
Crusted Fish and Ratatouille a la Plancha
Inspired by rustic French cuisine, this dish is a celebration of big flavor. Rub sea bass in a smoky, sweet Basque mix of spices, herbs and Espelette pepper, then cook on a sizzlin’ hot plancha grill surface. Serve alongside a robust ratatouille of squash, eggplant, bell pepper, and tomatoes.
Plancha Grilled Bread
Experiment with globally-inspired cooking techniques like grilling with a plancha. This thick, flat slab of cast iron creates a crisp exterior for homemade bread. Use it to sop up rich and colorful sauces like Mojo Verde or Romesco Sauce, or just serve with butter.
Adobo Negro Sauce
The perfect complement to your plancha-grilled seafood and pork, this hybrid Mexican sauce borrows flavor from spicy adobo and complex mole negro sauces. Rich and thick, this sauce is made with Stout beer, piloncillo (a raw form of unprocessed cane sugar), Chipotle pepper, and black sesame seeds.
Apple Pancakes a la Plancha with Sherry Caramel
In this brunch recipe, the plancha–a thick, flat slab of cast iron–acts as a griddle for the grill, adding rich, caramelized flavor to cinnamon apple slices. Fluffy pancakes surround this sweet apple mixture and cook up evenly and quickly, thanks to the hot cast iron surface. Top with a generous drizzle of decadent Sherry Carmel Sauce for an indulgent finish worth getting out of bed for.
Spicy Sherry Miso Glaze
Bring the zing to cooked meats and seafood with a Spicy Sherry Miso Glaze. Its a sweet-hot complement to the deep smokiness and beautiful flavor crust that the plancha griddle imparts on food during cooking.
Egg Yolks: The Sunny Side of Flavor
Mediterranean Vegetable Shakshuka
Sunny-side-up egg yolks are simmered in a tomato and vegetable sauce, infused with a savory Middle Eastern spice blend of smoked paprika, cumin, pepper, cayenne, turmeric, and caraway. Grab a large spoon, a hunk of bread (to soak up all the savory sauce) and dig into this rustic comfort meal.
Kimchi Broth Bowl with Crispy Rice and Fried Egg
Take a walk on the sunny side with a Korean-style, egg-topped broth bowl. Fiery fresh sambal sauce along with ginger and garlic add depth to this hearty broth, the perfect base for chopped cabbage and crispy fried rice. Top with a fried egg for that final layer of savory indulgence.
Spicy Salt Cured Egg Yolks
Salt-cured egg yolks are the new umami-loaded pasta topper in town. You can turn egg yolks into solid orbs of golden goodness with a mix of salt, sugar, spices, and about four days. Serve the firm yolks with congee or grate, shave or crumble over pasta, noodles, rice, salads, vegetables, and soups.
Gado Gado Salad with Cured Egg and Shrimp Toast
Traditionally Gado Gado is served as a medley of vegetables, hard-boiled egg, crunchy prawn crackers, and peanut dressing. We’re taking ours to the next level for our Flavor Forecast report with a trendy egg swap: umami-loaded quick cured egg yolks. Puffed, golden-brown shrimp toast serves as an addictive final garnish.
Soy Ginger Cured Egg Yolks
Quick curing your own egg yolks is as easy as it looks. Soaked in soy sauce, garlic powder, and ginger, cured egg yolks are ready to enjoy in about 6 hours as part of our Gado Gado Salad with shrimp toast. Just gently prick the yolk with a folk and let it run into the salad.
Bonito Udon Broth Bowl with Poached Egg
This bowl has all the makings to become your signature go-to lunch or dinner. The taste: slightly spicy, umami-loaded broth. Served warm by the bowlful, it’s comforting, filling and ready in just 35 minutes.
Tomato Fennel Bowl
Fresh tomato-based soup gets all dressed up with cracked fennel, zucchini noodles, and a perfectly poached egg! A variety of seasonings, including fennel, coriander, and dill combine with garlic and dry white wine to create a mouth-watering broth that’s ready for your table in an hour.
Sweet Corn Broth Bowl with Poached Egg
Chock-full of fresh corn kernels and enhanced with mild chile flavor, this is a broth that’s both creamy and savory with a touch of sweet. Garnish with poached egg and polenta croutons–and be prepared for this combo to become a lunchtime, dinnertime, anytime staple.
Beet Carpaccio with Rosemary Cured Egg Yolk
This beet appetizer is fresh, light and creative thanks to the addition of Rosemary Cured Egg Yolks. Layer upon layer of flavor starts with thin-sliced beets and arugula. Drizzle with a tangy dressing, and thinly slice or grate remaining cured egg yolk on top for one final pop of deliciousness.
Rosemary Garlic Cured Egg Yolks
With a little patience and five easy ingredients, you can achieve restaurant-quality cured egg yolks at home, adding rich umami flavor to your dishes, featured in our 2017 Flavor Forecast report. Coated in a generous mixture of salt, sugar, rosemary, and garlic, egg yolks become firm and flavorful after curing for four days in the fridge.
Eastern Mediterranean meets Italy in this warm, comforting meal. Hailing from Persia, Ash-e reshteh is a thick, hearty soup made with beans, herbs, and flat noodles. Combine this flavor profile with minestrone, bringing distinct flavor traditions together in a celebration of the best of both worlds.
A staple in Eastern Mediterranean cooking, Baharat Seasoning is a warm spice blend that varies not only by region but by household. It typically includes black pepper, cardamom, cloves, cumin, nutmeg, coriander, and paprika. Make this version to add to rice, soups, meat, fish, and chicken dishes.
Pear and Barberry Crostata
We’re sweet on the sour, dried Persian fruit gaining attention: barberry. Showcase the fruit’s cranberry-like similarities in a free-form crostata tart with pears, flavored with apple pie spice and pure almond extract. With a sprinkle of slivered almonds for a picture-perfect finish, it’s rustic, easy and downright delicious.
Eastern Mediterranean Bolognese
This tasty pasta dish brings a classic meat sauce of Italy together with the exotic spices and authentic flavors of Turkeys traditional manti dumplings. Spooned over tender cavatelli pasta, Eastern Mediterranean Bolognese is topped with a cool yogurt, cucumbers, tomatoes, and fresh mint.
Lamb Meatballs with Barberries and Mint Yogurt
Barberries - a small, dried, tart fruit - add a sweet and sour twist to this Eastern Mediterranean take on the traditional Italian meatball. A spice blend including mint, along with the use of ground lamb and a Greek yogurt garnish elevate the dish to a brand new level of globally-inspired flavor.
Chicken with Bejeweled Rice
An indispensable blend of spices for Eastern Mediterranean cooking, Turkish Baharat seasoning puts a unique stamp on this dish. Cooked in a turmeric and yogurt stock and garnished with sour dried barberries and cashews, this chicken and rice meal has global comfort food written all over it.
Mediterranean Salt Cured Swordfish with Spaetzle
This warm dumpling and cured fish dish features the best of Mediterranean and Bavarian traditions. The swordfish features robust flavors of coriander, cumin, caraway seed, and black pepper. Paired with homemade German egg noodles, this meal brings new–and delicious–meaning to culinary fusion.
Turkish Baharat Seasoning
A staple in Eastern Mediterranean cooking, Baharat Seasoning is a warm spice blend that varies not only by region but by household. It includes black pepper, cardamom, cloves, cumin, nutmeg, coriander, and paprika. Make this version to add depth to rice, soups, meat, fish, and chicken dishes.
Gulf Baharat Seasoning
Spice up your menu with this awesome seasoning blend, one of many from Flavor Forecast 2017!
Sweet on Pepper
Dragon Fruit and Strawberry Poke with Pepper Syrup
Pepper’s tongue-tingling boldness is tempered by naturally sweet dragon fruit in this creative take on poke. Serve fresh strawberry and diced dragon fruit salad (mock poke) atop a dollop of peppered whipped cream and crispy wonton triangles. Drizzle with a balsamic-pepper syrup for an assertive spice sensation that’s here to stay