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Salmon soup with potatoes, carrot, cream, herbs. Scandinavian/Norwegian fish soup in bowl, cutting wooden board, spoon, rustic white concrete background. Salmon soup for dinner. Top view. Close-up


Traditional European menus were all about order and structure with rare deviations from a set of strict rules. Today, the cuisines of France, Italy, Spain, and Greece have been broadened by global influences and ingredients from Asia, Africa, the Americas, and plant-based alternatives creating delicious mashups that are less formal and social media-friendly.

  • Chefs are boosting French soups and stews like seafood-rich bouillabaisse with Thai flavors such as coconut milk, red curry, lemongrass, and cilantro. Beef bourguignon remains nostalgic yet new with the additions of Korean gochujang paste andfresh ginger.
  • Wafu—or Japanese style—pasta combines Italian spaghetti noodles with ingredients such as nori, spicy fish roe, miso butter, broccolini, and Shiitake mushrooms.
    Meat-heavy Euro dishes have been updated to use proteins as condiments or perhaps not at all—making fresh vegetables the focus.
  • African and Middle Eastern spice blends such as ras el hanout, berbere, suya, za’atar, and harissa can update the flavor profile dishes like Greek spanakopita and Spanish patatas bravas.

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.