Spring is coming, and that means cooking with English peas and fava beans, morels and ramps, fiddleheads and rhubarb, just as it does every year. But seasonal produce isn't the only factor inspiring restaurant offerings over the next few months.
Here's a look at five trends — including flavors, cuisines and processes — that you can expect to see more of this spring.
The cuisines of Spain, southern France, Italy, Greece, New England Journal of Medicine documenting what people have been claiming for years: that the region’s diet is good for the heart. Combine that with the now widespread acceptance of hummus and Greek yogurt, and you have a trend with real legs.and North Africa have been growing steadily in popularity for the past decade, but they were given a meaningful shot in the arm recently. A study by the
You’ll see Mediterranean touches this spring at places such as DGS Delicatessen in Washington, D.C., where Read More.Barry Koslow will be adding black sesame yogurt to spring pea soup with smoked salmon tartare. And at T. Cook’s at the Royal Palms Resort and Spa in Phoenix, chef Todd Sicolo has introduced a springtime salad of shaved asparagus and preserved lemon — a common North African ingredient — with morels, Reggiano cheese and tomatoes.