McCormick (the spice company) Top 20 Flavor Pairings for 2010
[1] Roasted Ginger and Rhubarb: Exciting layers of spicy and sour, with warming notes and a powerful tang
[2] Thai Basil and Watermelon: A colorful study in contrasts offers a sweet, refreshing balance
[3] Caraway and Bitter Greens: An unmistakable spice tames the bitter bite of bold greens
[4] Bay Leaves and Preserved Lemon: Slowly coaxed flavor worth the wait, an aromatic mix of bitter, salty-tart and bright
[5] Almond and Ale: The bittersweet character of both ingredients makes a congenial, cozy and hearty match
[6] Turmeric and Vine-Ripened Tomatoes: Earthy and naturally sweet, this colorful, healthful blend is always in season
[7] Pumpkin Pie Spice and Coconut Milk: This lush, warm pairing reconnects with its tropical roots
[8] Roasted Cumin and Chickpeas: This globetrotting Mediterranean duet delivers warm, earthy flavor harmonies
[9] Creole Mustard and Shellfish: A vibrant pair that brings Gulf Coast gusto to any part of the country
[10] Chives and Fish Sauce: Savory fusion of French and Asian cuisines
McCormick also offers these insights on general food trends:
[1] In is the New Out – Big flavors and new definitions of “dinner party” bring the best of restaurant meals home
[2] Always In Season – Preserving the peak of ripeness for year-round enjoyment, fresh at the ready
[3] Meatless on the Menu – Mixing up the center of the plate
[4] Ethnic Sizzle – Tastes of the global grill, appearing in a backyard near you
[5] New Comfort Cuisine – A renewed appreciation for the integrity of ingredients and cooking techniques
[6] here the Cocktail Meets the Kitchen – Shaken or stirred, tasteful inspiration takes on new forms
No comments:
Post a Comment