Sweet and salty was just the beginning. Now, we’re clocking sweet and spicy (or “swicy”) flavors, sweet and vegetal, sweet and savory, and so much more. Check out these recipes to sweeten up the long stretch of winter months still ahead.
Restaurants are capturing more sales by offering savory and spicy desserts. In fact, more than one-third of diners are interested in a savory indulgence to cap off a meal, according to Datassential MenuTrends. Chef Susser balances the sweet-heat flavors of mango, jalapeno and chipotle for a grownup sundae with a kick. Get the recipe
This recipe was developed to meet school meal regulations. Sweet potatoes are baked with honey or maple syrup, brown sugar, chili powder, olive oil and black pepper. Get the recipe
Chef Jamie Simpson created this soup for a fall reception at the Culinary Vegetable Institute, an educational center that focuses on seasonal vegetables and herbs grown on the adjacent farmland and greenhouses. The creamy soup features carrots, hemp seed and coriander blooms sweetened with honey. A garnish of infused oil, crispy ham and crunchy honeycomb candy creates additional layers of flavor and texture.Get the recipe
Pastry chef Gemma Matsuyama takes advantage of the grill to give delicate mochi—usually served for dessert—a savory spin. The soft tofu mochi spheres get boiled in water first, then kissed with fire from a quick turn on the grill. A soy dipping sauce further enhances the flavor. Get the recipe
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.