Presenting bold, balanced takes to produce memorable flavor experiences

Recipe courtesy of Anthony Dee
Sponsor: Kikkoman

Global heat kicks this favorite format up a notch

Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits

Four noodle dishes to bet on

Using noodles for on-trend menu offerings with back-of-house solutions

Curry Nikutama Udon with Japanese curries, beef, caramelized onions, a soft- poached egg, tempura flakes and green onions

Korean JJ Noodles with crispy pork belly, onions, potatoes, zucchini and fermented black bean paste

Thin ramen noodles, pork-based broth, pork chashu, kikurage, seasoned egg, spicy sauce

Spaghetti squash “noodles,” marinara sauce with chipotle pepper, roasted vegetables, ground beef

Fermented Jalapeño Farfalle with chickpea-miso compound butter, country ham, fresh corn

Lo mein, smoked chicken, collard greens, corn, black-eyed peas, caramelized onion, andouille-soy glaze

Gnudi with spinach, brown butter, toasted sage, Parmigiano-Reggiano, black truffle, chanterelles

Pimento mac and cheese, tomato, bacon bits, buttermilk cheddar, sourdough

Short Rib & Taleggio Lasagna with béchamel, Savoy cabbage and caramelized onions

Kimchi Carbonara: udon, kimchi cream, Spam crumbs, green onions, sunny-side-up egg, pea tendrils

Mŏkbar offers a Mŏkbar Classic: Ramen, braised pork, gochujang pork broth, shiitake mushrooms, spinach, bean sprouts, scallion, nori

Minigrow offers a The Chicken Jawn: Fresh three-wheat noodles, whole roasted chicken, sweet-and-sour onions, black truffle, miso corn, chives, Parmesan

Adaptation, interpretation and reinvention are all smart ways to serve up signature dishes