Crusted Fish and Ratatouille a la Plancha

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 & Ground Lamb Breakfast 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. Enjoy granola in a bowl with almond milk - à la cereal, on top of yogurt with fresh fruit, or as a munchable snack all on its own.

  • Skhug Hot Sauce

    Skhug, a popular Middle Eastern condiment, brings spice to the table in a hot sauce form. Traditional ingredients like cumin and cardamom combine with the heat of Thai bird chilies, freshly chopped herbs, olive oil and tangy lemon juice to create a versatile topping for savory breakfast bowls and a whole lot more. Is it just us or is breakfast about to get a little hotter?

  • Red Rice & Barley Congee with Mango & 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. 

  • Sorghum Breakfast Bowl with Cinnamon Roasted Sweet Potatoes

    Rise and shine, it’s breakfast bowl time! Wake up to the nutty, slightly chewy texture of sorghum, a gluten-free ancient grain. Here the grain is served cooked and then chilled, with kefir, roasted apples, sweet potatoes and carrots. Sweetened with honey, orange juice, dates and warm spices like cinnamon and ginger, it’s got everything you need – vegetables, fruits and grains – to start the day on a flavorful note.

  • Spiced Pumpkin and Pecan Congee

    Congee - or breakfast porridge - provides comforting warmth and the ability to keep us full throughout the morning. Add next-level, sweet goodness with a combination of spiced pumpkin or butternut squash to add tender texture, chewy chopped dates to bring the instant sweetness and toasted pecans to impart a nutty crunch. Drizzle with maple syrup and dig on in.

  • Forbidden Rice Congee with Corn, Pancetta and 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 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.

  • Romesco Sauce

    The flavors of Spain come to life in a smooth and creamy roasted red pepper sauce blended with smoked paprika and Marcona almonds. As versatile as it is memorable, 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. The intense heat helps to create a beautiful sear and flavor crust on the outside, with a flaky and moist center. Serve alongside a robust grilled 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.  The potato, flour and cheese-based bread is soft and pillowy on the inside. 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 complexly flavored mole negro sauces. Rich and thick, this Mexican sauce is made with Stout beer, piloncillo (a raw form of unprocessed pure cane sugar), Chipotle pepper, black sesame seeds and, of course, garlic and onion.

  • Sliced Apple Pancakes a la Plancha with Sherry Caramel Sauce

    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 dessert or brunch-worthy finish.

  • Spicy Sherry Miso Glaze

    Bring the zing to cooked meats and seafood with a Spicy Sherry Miso Glaze. It’s 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 & 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 & 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

    Step aside grated Parm. 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 simple mix of salt, sugar and spices, and about four days. Serve the firm yolks with congee, or grate, shave or crumble over pasta, noodles, rice, salads, vegetables and soups.

  • Indonesian Gado Gado Salad with Soy Ginger Cured Egg &Shrimp Toast

    Traditionally Gado Gado is served as a beautiful medley of vegetables, hard-boiled egg, crunchy prawn crackers and peanut dressing. We’re taking ours to the next level with a trendy egg swap: umami-loaded quick cured egg yolks. Portioned out atop each plate of mixed veggies and spicy peanut dressing, these indulgent gems add runny richness to the fresh flavor profile. 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.  

  • Tomato, Zucchini & Chickpea Breakfast Hash with Crumbled Bacon

    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 additional crumbled bacon, feta cheese and hot sauce.

  • Bonito Udon Broth Bowl with Poached Egg

    This bowl has all the makings to become your signature go-to lunch or dinner. The texture: Chewy udon noodles. The taste: Slightly spicy, umami-loaded broth. The protein: Semi-runny, richly flavored poached egg. The seasonings:  Japanese Seven Spice Seasoning and Korean-Style Red Pepper. Served warm by the bowlful, it’s comforting, filling and ready in just 35 minutes.

  • Tomato Fennel Bowl with Zucchini Noodles and Poached Egg

    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. Add a robust mixture of halved grape tomatoes, zucchini noodles, and poached egg for this delicious dinner that’s – believe it or not - ready for your table in an hour. 

  • Sweet Corn Broth Bowl with Poached Egg

    Chock-full of fresh corn kernels and enhanced with the mild chile flavor of poblano pepper, thyme and black pepper, 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, any-time staple. 

  • Rosemary Garlic Cured Egg Yolks

    With a little patience and five easy ingredients, you can achieve restaurant-quality cured egg yolks at home. 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. Thinly slice or grate these golden orbs over salads and pasta to add rich umami flavor.

  • 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 topped with arugula for a peppery crunch. Drizzle with a tangy dressing starring the rich flavor of rosemary cured egg yolk, mustard and lemon juice. Thinly slice or grate remaining cured egg yolk on top for one final pop of deliciousness. 

Modern Med

  • Persian Minestrone

    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. Minestrone is a tomato-broth soup crafted with Italian beans, vegetables and pasta. For a new family favorite, fuse these two distinct flavor traditions together in a celebration of the best of both worlds.

  • Baharat Seasoning

    A staple in Eastern Mediterranean cooking, Baharat Seasoning is a warm spice blend that varies by region – and even household. It typically includes black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika. Make this version to add depth 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. Sprinkled with 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 Turkey’s traditional manti dumplings. Spooned over tender cavatelli pasta, Eastern Mediterranean Bolognese is topped with a cool yogurt sauce, cucumbers, tomatoes and fresh mint.

  • Spiced Lamb Meatballs with Barberries & 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 Barberry Rice

    An indispensable, fragrant blend of spices for Eastern Mediterranean cooking, Turkish Baharat seasoning puts a unique stamp on this Persian-inspired dish. The blend starts with traditional Baharat ingredients –black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika - plus the addition of mint and cinnamon. Cooked in a turmeric and yogurt stock and garnished with a nutty mixture of sour dried barberries and cashews, this chicken and rice meal has global comfort food written all over it. 

  • Mediterranean Salt Cured Sea Bass with Spaetzle

    This warm dumpling and cured fish dish features the best of Mediterranean and Bavarian traditions. Sea Bass is flavorfully preserved in a 30-minute salt cure featuring the robust flavors of coriander, cumin, caraway seed and black pepper. Paired with a soft, homemade German egg noodle, this meal brings new – and delicious - meaning to culinary fusion. 


  • Turkish Baharat Seasoning

    The must-have, all-purpose taste for Eastern Mediterranean cooking? Baharat Seasoning. This Turkish version includes the typical spices of Baharat seasoning - black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika - plus the addition of mint and cinnamon. Use it to season everything from lamb and beef to soup, tomato dishes and chicken with rice.

  • Gulf Baharat Seasoning

    Celebrate the flavors of Eastern Mediterranean cuisine with Baharat Seasoning. It’s an everyday spice blend that varies by regional location and often the cook. Along the Persian Gulf, you’ll find it includes black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika, with the addition of cinnamon, red pepper and ginger. Add warmth to chicken, meats, vegetables, rice and seafood. 

Sweet on Pepper

  • Dragon Fruit and Strawberry Poke

    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.

  • Pulled Jackfruit Tacos

    Authentic vegetarian tacos become reality with canned jackfruit. This large tropical fruit is deceptively meat-like in texture, with a sweet, impressionable flavor. It takes on a warm, smoky taco taste in this recipe. Grill it. Shred it. And pile it into tortillas to be topped with onion, cilantro, sour cream and the upfront heat of a Cider Pepper Syrup.

  • Peppered Date Syrup

    Exotic and spicy, this syrup recipe is the perfect blend of bold pepper and smooth, sweet Medjool dates. Serve over ice cream, hot oatmeal, spiced cake and more.

  • Black Pepper Date Cocktail

    Hello, happy hour! This unique Black Pepper Date Cocktail features a tongue-tingling simple syrup starring the contrasting flavors of bold black pepper and naturally sweet Medjool dates. Mix with dark rum, elderflower liqueur and fresh lime juice to experience the next wave of spicy, refreshing flavor.

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