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. Mediterranean goes mainstream The cuisines of Spain, southern France, Italy, Greece, Turkey ...
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