The Food Network Kitchens peered long and hard into its crystal ball to come up with its annual list of the top trends that will define 2013 in food. Check out a few of their predictions here, then visit Food Network’s Dish for the rest of the list.
What’s New? Make Some Room For:
- Artisanal hard cider (the boozy stuff!) is the new craft beer
- Sweet potatoes are the new potatoes
- Paleo is the new gluten-free (gluten-free is the new low-carb)
- Roasted seaweed is the new kale chip
- Carrot is the new kale
- Chia is the new quinoa
- Antibiotic-free meats are the new natural
- The juice bar is the new salad bar
- Shishito peppers are the new jalapeño poppers
- Gochujang is the new Sriracha
- Artisans Step Onstage—Whether producing small-batch spirits, bespoke chocolates, or heirloom jams, a new, mostly Millennial generation of American food makers is stepping to the fore. These 21st century artisans are more likely to carry advanced degrees and a savvy marketing sense than to have done a long, grueling apprenticeship. By applying big-business savvy to small-scale food, these folks are building a movement to change the American food system from the inside out.
- From Farmers’ Markets to Food Markets—From Grand Rapids to Miami, a wave of public markets is sweeping the land and injecting new life into cities. This trend is a natural extension of the wildly successful farmers’ market movement. The new public markets, built around local chefs and artisans as well as local ingredients, are bringing fun into the picture with a communal, eat-and-graze instead of shop-and-go approach—less organic broccoli, more BBQ sandwiches. Look for public markets, food truck parking lots and night markets to boom and public spaces for food to pop up in cities big and small.
- Service Upgrade—First came the Sommelier; then, recently, the Certified Cicerone® (a beer sommelier); in 2012 we got the Certified Cheese Professional. What’s next, the Sausage Maker’s Guilds? Yes, we hope so! Today’s burgeoning craft food industries have created a need for knowledgeable purveyors who can compellingly represent their products. It signals a respect for the middleman and a return to professional service that we haven’t seen since, well, the Middle Ages.
- See Food—In food today, images are everything. Whether in apps or on photo-sharing sites, pictures rather than reviews, articles or blogs are the driving inspiration behind recipe search and restaurant discovery (on Appetude and Foodspotting). What’s cool today is decided by committee, with likes and re-pins of food images the currencies of choice.
For more predictions from the Food Network Kitchens, visit Food Network’s Dish.
Why does putting up a fresh cat calendar always inspire us to promise ourselves wild things we can never live up to? Fact is, you’re pretty bitchin’ already, so feel free to keep these resolutions out of your 2013 plans.
Trimming up is great, but setting unrealistic goals like dropping a third of your body weight by summer is just going to get you down. Which in turn will cause you to assume the fetal position while binging on ice cream. Instead, just focus on staying active and healthy.
Take The Stairs
Admirable, but totally undoable. You’ll be in a rush one day, or stuck behind too many slow walkers, or wanting to get in some elevator chat time with that cute guy/girl from the third floor office. Either way, you’ll befriend the elevator again.
Continue Reading New Year’s Resolutions You Should Skip
By the time the holiday cooking fever has broken, there is very little entertaining ambition left for New Year’s Eve. Whether you’re having people over or looking for something to bring, summoning the energy to head back into the kitchen can be a challenge. Pastelitos de carne – well-seasoned picadillo cooked in a sofrito of peppers and onions and tucked into flaky pastry – are a staple Cuban-American parties and easy way to see out the year.
Continue Reading Up Your Party Game: Pastelitos de Carne
Ring in the New Year right with a glass of something bubbly. Here’s a quick rundown of your sparkling options:
Continue Reading Guide to Sparkling Wine, Just in Time for New Year’s Eve
It’s hard to feel “happy” when you’re looking frumpy and/or chunky. In this week’s Rock This Look, we’ll show you how you can brighten your day (and night) with fun prints, bold colors and a dress so cute, it’ll even put a smile on ‘Grumpy Cat’.
The latest in trendy dresses, peplum styles give you the sexiness of a skin tight number with the added cuteness of ruffles around the waist. It comes in a few different variations, but we love the retro one Nads’ is sporting. G’s is a Betsey Johnson design that’s sadly no longer available (bummer), but there are loads popping up all over the place (scores!). Check out these styles and be on your way to a happier, much cuter Saturday night.
Continue Reading Rock This Look: Nadia G. Gets Happy
I find it very easy to rant about what gets me mad (see my Furious Foods episode). However, this week on BK, I’m switching things up and yappin’ about being happy — like “unicorn and rainbows” happy. Sure, not every day is a shoe-shopping-happy kind of day, but it’s the little things that should keep you from flying off the handles. Check out two things that, without fail, get me grinning:
1) Finding a parking spot, real fast.
It may not seem like a big deal, but when you’re driving around for what seems like forever, the difference between finding a parking spot quickly and leaving tire track crop circles is key. Landing that magical spot right in front of the office when you’re running late for a meeting, or in front of your apartment building after a long day, can take a day from “drowning your misery” to “girls’ night out” in a heartbeat. You know what I mean.
Continue Reading Two Random Things That Make Me Happy
Like so many other holidays, food is an essential part of Kwanzaa. This week-long celebration began in the 1960s and is meant to honor the African heritage in African-American culture. It is a compilation of several African harvest festivals and in fact, the term Kwanzaa derives from a phrase meaning “first fruits of the harvest.”
Kwanzaa is celebrated over seven days, from December 26th through January 1st. It’s not a religious holiday and was never meant to replace Christmas or any other end of the year holidays. Instead, it is a week-long celebration of African heritage, culture, food and family. The holiday feast originally focused on West African dishes, but as the popularity of Kwanzaa spread, the menu began to change and incorporated both old and new traditions.
Continue Reading A Kwanzaa Tradition: Jollof Rice