RECIPE: Tilapia With Gingered Rhubarb Sauce

Fish and rhubarb? Absolutely! Photo courtesy McCormick. The eighth of McCormick’s 2010 flavor trends is a pairing of roasted ginger & rhubarb Ginger is a wonderfully pungent spice with a long history of cultivation. In China, where the plant originated, as well as in other Asian countries, the spice is used in a multitude of…
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RECIPE: Shepherd’s Pie With Cumin & Smashed Chickpeas

The seventh of McCormick’s 2010 food trends has an international flair: roast cumin and chickpeas (garbanzo beans). But you’ll see how this dymanic duo can enhance the most traditional English and American standards, as in this new take on Shepherd’s Pie. Cumin is a seed that is often confused with caraway (which is actually a…
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RECIPE: Bay Leaves & Preserved Lemons Rock Tortellini

You’ve used bay leaves in cooking, but how about preserved lemons? The combo is one of McCormick’s 2010 flavor trends. Preserved lemon is a condiment made of lemons that have been pickled in a brine of water, lemon juice, salt and sometimes, spices (they’re pickled lemons). The lemons then ferment at room temperature for weeks,…
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RECIPE: Almond Ale Spritzer

Looking for palate excitement this year? Like eating on the cutting edge? McCormick’s 2010 Flavor Forecast offers 10 new ways to pair food and spices. How does a spice company decide what’s hot? The flavor experts at McCormick team up with leading chefs, food writers and other culinary authorities to identify the top flavor pairings…
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TRENDS: Flavor Trends For 2010?

Mintel, a leading global supplier of consumer, product and media intelligence, creates an annual list of what the hot new year’s flavors will be among American food enthusiasts (and those who make packaged products and restaurant meals for them). Here’s what Mintel predicts you’ll be enjoying in 2010, with our comments in italics: 1. Cardamom.…
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