Information Density: McCormick For Chefs – Signal Evidence & AI Readability

[IMG: Black Currant Labneh with Roasted Beets]
Appetizers
[H3] Black Currant Labneh with Roasted Beets
[IMG: Black Currant Labneh with Roasted Beets]
This three-ingredient labneh is a simple, sweet-tart base for showcasing the rich, dark berry notes of black currant jam, balanced by the aromatic, earthy flavor of roasted beets. Garnished with pistachios and feta, and served with pita bread, olives, and roasted veggies, it’s an endlessly snackable, hyper-regional appetizer that stands out on any menu.
This recipe is featured as part of the Sauce from Somewhere trend from the 2026 Flavor Forecast.view full recipe
[H5] Ingredients
1 quart (32 ounces) Greek Yougurt , Full-Fat 1 1/2 teaspoons McCormick Culinary ® Sea Salt Grinder 1/4 cup Black Currant Jam , Divided 4 Beets , Trimmed, Peeled and Cut to Wedges (about 1 pound) 4 tablespoons Olive Oil 1 teaspoon McCormick Culinary ® Sea Salt Grinder 1 teaspoon McCormick Culinary ® Thyme Leaves 1/2 teaspoon McCormick Culinary ® Garlic Powder see more
[H5] Recipe type: Appetizers
[H5] Cuisine: America
[IMG: Five Spice Lotus Crunch Burger]
Burgers Tacos and Sandwiches
[H3] Five Spice Lotus Crunch Burger
[IMG: Five Spice Lotus Crunch Burger]
This juicy burger is an elevated take on the classic – treat yourself or your guests to a delicious experience that feels rich, sophisticated, and extra in the best possible way! Serve with paper-thin fried lotus for a premium touch, a smoky Chinese Five Spice comeback sauce, fried egg, and peppery arugula to balance the richness of the dish. Tip: If lotus isn’t available, try thinly sliced potato or yucca.
This recipe is featured as part of the Attainable Opulence trend from the 2026 Flavor Forecast.view full recipe
[H5] Ingredients
1/2 cup McCormick ® Mayonesa con Limón 2 teaspoons Frenchs ® Tomato Ketchup 2 teaspoons Frenchs ® Classic Yellow Mustard 1/2 teaspoon McCormick Culinary ® Paprika, Smoked 1 teaspoon McCormick Culinary ® Chinese Five Spice 1 pound Ground Beef 1 teaspoon McCormick Culinary ® Chinese Five Spice 2 tablespoons Soy Sauce see more
[H5] Recipe type: Burgers Tacos and Sandwiches
[IMG: PB and J Cake with Black Currant Sauce]
Desserts
[H3] PB and J Cake with Black Currant Sauce
[IMG: PB and J Cake with Black Currant Sauce]
Inspired by the classic sandwich but prepped and built like a coffee cake, this dessert is simply ... spectacular. Peanut butter cake. A tart black currant jelly center and sauce. Decadent peanut streusel. All plated atop extra streusel with a scoop of vanilla ice cream to maximize the flavor experience.
This recipe is featured as part of the Simple to Spectacular trend from the 2026 Flavor Forecast.view full recipe
[H5] Ingredients
1 cup Brown Sugar , Light, Packed 3/4 cup Peanuts , Unsalted, Dry Roasted, Chopped 1/2 teaspoon McCormick Culinary ® Sea Salt Grinder 3/4 cup Flour , All-Purpose 6 tablespoons Unsalted Butter , Melted 2 1/2 cups Flour , All-Purpose 1 cup Sugar , Granulated 1 1/2 teaspoons Baking Powder see more
[H5] Recipe type: Desserts

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Featured Chef
[IMG: chef_ana_thumbnail_640x640]
[H3] Chef Ana Castro
Acamaya | New Orleans, LA | https://www.acamayanola.com/
[IMG: Chef_Ana_Portrait_972x1562]
Ana Castro was raised in Mexico City by her grandmother, who played a crucial part in her culinary development by awakening her curiosity about not only food’s sourcing and preparation, but by showing her that a meal, however simple, can bring people together and cure whatever ails the soul. After pursuing a formal culinary education, Ana traveled from India and Europe to New York City and, ultimately, New Orleans, driven by her desire to learn from different cuisines and cultures. Since laying down roots in New Orleans, Ana worked her way up to sous chef through nationally acclaimed kitchens in New Orleans. While there, she was a finalist for the James Beard Foundation’s 2018 Rising Star Award and, in the same year, a recipient of the coveted Ment’Or Grant.
In 2021, Ana opened Lengua Madre to elevate our current understanding of Mexican cuisine. Under her leadership, Lengua Madre was a semifinalist for the 2022 James Beard Foundation’s Best New Restaurant award and was included in both the New York Times’ “Restaurant List” 2021 and Bon Appetit’s “50 Best New Restaurants” 2022. Read Full Bio
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Featured Chef
[IMG: chef_steve_thumbnail_640x640]
[H3] Chef Steve Chu
Ekiben | Baltimore, MD | https://www.ekibenbaltimore.com/
[IMG: Chef_Steve_Portrait_972x1562]
Steve Chu is the executive chef and cofounder of Ekiben, an award-winning Asian fusion restaurant in Baltimore. He and his business partner, Ephrem Abebe, met as college students and have overseen Ekiben’s expansion to three locations across the city.

Ekiben has been named a Top 100 restaurant in the United States by Yelp for three years running (on the 2024 list they were ranked #20), and its inventive cuisine has received accolades and raves in several national publications, including Travel + Leisure, Bon Appétit, Eater, Vogue, and many others.

Among other awards and recognitions, Steve was a James Beard Semifinalist for Best Chef Mid-Atlantic in 2023, and he was named a Star Chefs Rising Star in 2018.
Read Full Bio

[IMG: icon-up]

This three-ingredient labneh is a simple, sweet-tart base for showcasing the rich, dark berry notes of black currant jam, balanced by the aromatic, earthy flavor of roasted beets. Garnished with pistachios and feta, and served with pita bread, olives, and roasted veggies, it’s an endlessly snackable, hyper-regional appetizer that stands out on any menu.
This recipe is featured as part of the Sauce from Somewhere trend from the 2026 Flavor Forecast.
[H2] Ingredients
[H5] Black Currant Labneh | Serves 4
1 quart (32 ounces) Greek Yougurt, Full-Fat 1 1/2 tsps McCormick Culinary ® Sea Salt Grinder 1/4 cup plus 1 Tbsp Black Currant Jam, Divided
[H5] Black Currant Roasted Beets | Serves 4
4 Medium Beets, Trimmed, Peeled and Cut to Wedges (about 1 pound) 4 tbsps Olive Oil 1 tsp McCormick Culinary ® Sea Salt Grinder 1 tsp McCormick Culinary ® Thyme Leaves 1/2 tsp McCormick Culinary ® Garlic Powder 2 tbsps Black Currant Jam 2 tbsps Red Wine Vinegar 1/4 cup Pistachios, Roasted and Salted, Chopped 1/4 cup Feta Cheese, Crumbled
[H2] Procedure
[H3] Procedure
For the Labneh, place yogurt in blender container. Add salt and 1/4 cup of the jam; cover. Blend until well mixed and smooth. Line a fine mesh strainer or sieve with double layer of cheesecloth. Place over a medium bowl. Transfer yogurt mixture to strainer. Cover with plastic wrap and refrigerate 8 to 12 hours to drain. Transfer drained labneh to clean bowl or container. Set aside. Discard whey (the liquid that has drained from the yogurt). For the Beets, preheat oven to 400°F. Line large sheet pan with foil. Place beets on pan. Drizzle with 3 tablespoons of the olive oil and sprinkle with salt, thyme and garlic powder. Toss to mix well and coat beets. Cover pan with foilRoast 20 minutes. Remove foil. Roast 10 to 15 minutes longer, until beets are tender but firm. Spoon jam over top and drizzle with vinegar, tossing to mix.
[H3] Service
To serve, spoon Labneh into a shallow serving bowl, swirling with the remaining 1 tablespoon of black currant jam, and creating a well in the middle. Arrange warm beets on top of the labneh. Sprinkle with feta, pistachios and remaining 1 tablespoon olive oil. Serve immediately or refrigerate and serve chilled.
[H4] Chef's Tip!
Prepare Labneh as directed, without the beets. Serve on mezze platters along with pita bread, olives and roasted veggies or serve with lightly charred roasted or grilled veggies. Recipe type: Appetizers Cuisine: America In This Recipe
[H3] Sea Salt Grinder
[IMG: mfc_salt_grinder_2024]
Tags McCormick Culinary North American America Contemporary American New American Appetizers Vegetables Yogurt Fruit Bake Shareable Appetizers Fall Spring Summer Winter