Flavor Forecast Recipes

Shrimp Escebeche Al Rocoto

These delicious recipes were created by our global team of chefs and culinary professionals. We invite you to explore these flavors and ideas so you can taste the future of flavor today.

Heat + Tang

  • Peruvian Chicken with Chile Sauces

    Peruvian spit-roasted chicken, or Pollo a la Brasa, is an iconic South American dish, and this grilled version delivers flavorful, tender and juicy chicken everytime. The two accompanying sauces — featuring ají amarillo and ají rocoto chilies — offer hot and tangy counterpoints.

  • Shrimp Escabeche al Rocoto

    This refreshing appetizer is a fusion of two traditional Latin American dishes: escabeche and tiradito. In this recipe, cooked shrimp are marinated in a tangy spiced ají rocoto sauce and served with grilled corn, honeydew, cilantro and fresh chilies.

  • Cooked Sambal Sauce

    Sambal is a versatile Southeast Asian chile sauce used to season stir-fries, noodles, meat, eggs, shrimp and vegetables. It is also enjoyed as a sweet, sour and spicy table condiment. In this version, chilies, onions, garlic, lemongrass, vinegar and seasonings are combined in a blender before simmering to meld the flavors.

  • Fiery Fresh Sambal Sauce

    Sambal is a versatile Southeast Asian chile sauce used to season stir-fries, noodles, eggs, meat, seafood and vegetables. It is also enjoyed as a sweet, sour and spicy table condiment. This fresh version, prepared in a blender, accentuates the bright flavor of the chilies and can be prepared in 15 minutes or less.

  • Sambal Noodles with Shrimp and Chinese Broccoli

Tropical Asian

  • Banana Ketchup

    Banana ketchup is a popular Filipino condiment made from mashed bananas, sugar, vinegar and spices. Use with fried rice and noodles, eggs, hot dogs, burgers, fries, fish, pork and chicken.

  • Pinoy Pork BBQ with Green Mango Slaw

    Pinoy Pork is a popular Filipino street food of grilled pork skewers marinated in banana ketchup and spices. A sweet, sour and slightly spicy slaw made with unripe mangos provides a crunchy and cooling contrast to the vibrant, distinctive flavor of the pork.

  • Rendang Curry

    Rendang curry is a rich, fragrant and mildly spicy blend of aromatic ingredients including chilies, lemongrass, garlic, ginger, tamarind, coriander and turmeric. It is most commonly used to make Rendang Beef, a signature slow-cooked curry dish popular throughout Southeast Asia.

Alternative "Pulse" Proteins

  • Caribbean Coconut and Pigeon Pea Rice

    A variation of the traditional Dominican dish known as Moro de Gandules con Coco, this creamy, risotto-like coconut and pigeon pea entrée gets an added hit of flavor from sweet potatoes and a spicy topping of toasted coconut, Scotch bonnet chilies, green olives and cilantro.

  • Pigeon Pea Tacos al Pastor with Coconut Lime Slaw

    This hearty, meat-free twist on classic tacos al pastor features a protein-packed filling of spiced pigeon peas, tomatoes and pineapple paired with a cooling coconut-lime cabbage slaw.

  • Cranberry Bean and Orzo Soup

    This rustic, satisfying Mediterranean style soup gains texture and protein from creamy cranberry beans, also called borlotti beans, making it a hearty one-pot meal. The soup’s rich flavor starts with a sofrito base, then builds with sage and Albariño wine, a fruity and intensely aromatic Spanish varietal.

  • Vegetarian Bolognese with Borlotti Beans

    Flavored with aromatic sage and Albariño wine, this meatless take on classic Spaghetti Bolognese uses borlotti beans as a satisfying swap for ground beef or pork. The spiralized summer squash makes a healthy, fresh and gluten-free alternative to traditional pasta.

  • Pickled Peach and Black Beluga Lentil Toasts

    Protein-packed black beluga lentils are tossed with herbs then spooned on crispy toasts topped with crème fraîche and pickled peaches to create this eye-appealing starter course.

  • Lentil and Peach Salad with Tarragon Mustard Vinaigrette

    Packed with nutrients, color and texture, this salad features black beluga lentils, ripe peaches, crunchy pecans, tangy Peppadew peppers and fresh arugula all dressed in a tarragon mustard vinaigrette.

Blends with Benefits

  • Matcha Green Tea with Ginger and Citrus Blend

    Matcha is a finely ground green tea powder used to add flavor, color and nutritional benefits to foods. This vibrant blend of matcha, lemon peel and ginger can be used every day to flavor a variety of sweet and savory foods, including chicken, seafood, smoothies, and desserts.

  • Matcha Green Tea Cake with Lemon Meringue Frosting

    This subtly sweet cake gets its green tea flavor and color from a matcha spice blend enhanced with ginger and lemon peel. Layered with lemon curd and topped with a light lemon meringue frosting, this dessert offers a welcome twist to classic layer cakes.

  • Matcha Baked Cod with Spinach Pesto and Tomato Salad

    This light and fresh recipe stars matcha-spiced baked cod paired with spinach almond pesto and a fresh tomato and cucumber salad. Hints of white balsamic vinegar, lemon peel and matcha lend balance to a quick and wholesome fish dinner.

  • Chia Seed with Citrus Chile and Garlic Blend

    Combine chia seeds with lime, chilies and garlic to make this zesty, versatile seasoning blend. Add this coarse, robust blend for a tangy, spicy flavor to meat, seafood, veggies, salads and more.

  • Nicoise Salad with Chia Citrus and Chile Crusted Tuna

    This new take on the classic Niçoise salad features poached egg and lightly seared ahi tuna crusted with a zesty blend of chia seeds, lime, chile and garlic. Combine with new potatoes, green beans and olives then dressed with a Dijon chia blend vinaigrette to make a hearty salad that’s a complete meal.

Ancestral Flavors

  • Hominy Fritters with Bacon Thyme Dipping Sauce

    A modern take on hush puppies, these fritters get their rich flavor from whole kernels of hominy and savory thyme. Pair with a dipping sauce of bacon, thyme, hot pepper jelly and cider vinegar.

  • Dark Chocolate and Cranberry Amaranth Bars

    These indulgent bars star popped amaranth, an ancient grain, paired with crunchy cashews, toasted oats and tart cranberries. Flaked coconut, cinnamon and vanilla balances the rich dark chocolate topping and sweet dulce de leche drizzle.

  • Mezcal Marinated Bison with Roasted Tomato Sofrito

    In this Latin twist on steak dinner, lean and flavorful Bison steaks are marinated with a Mezcal lime pepper combination before getting a hot sear on the grill. Accompanied by a roasted tomato, bacon and poblano sofrito, this robust entrée delivers bold, savory and smoky flavors.

Culinary-Infused Sips

  • Pickled Watermelon Shrub Cocktail

    Shrubs, or fruit-and-vinegar syrups, are a great way to add acidity and complexity to balance the sweetness of cocktails and alcohol-free beverages. This refreshing libation features tart pickled watermelon shrub, sweet melon liqueur and fizzy club soda.

  • Peach and Vanilla Brulee Cocktail

    In this modern cocktail, fresh peaches meet caramelized and creamy flavors for the perfect layered sip. Brûléeing – or burning – the vanilla syrup and peach slices brings this classic dessert technique to beverages.

  • Roasted Peanut Old Fashioned

    In this toasty twist on an Old Fashioned, bourbon is infused with the flavors of vanilla and roasted peanuts. Combined with refreshing citrus and rimmed with candied peanuts, this cocktail is a deliciously unexpected libation.

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