Entries tagged with 'trends'
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Quince (left) and kabocha (right), two of this fall's "it" foods. The Wall Street Journal’s list of top ten foods to eat this fall is ... surprising. Gone are the apples and pumpkins of posterity, replaced with such oddities as quince and kabocha. And yet, such "unseasonal" staples as pine nuts and thyme made the cut. My prediction? This guide will become the "how to look chic at the farmers market" manual. My advice? Sometimes chic comes less from the unexpected and more from the obvious: Shop around, but don’t forget where you came from. There's a reason it's apple- and pumpkin-pie season. After the jump, what the cool kids are eating this fall....
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Photograph from Aokettun on Flickr Ever since I spent a summer in South America, I’ve had a special place in my heart for mate—yes, it rhymes with “latte”—the spicy, earthy tea that Argentines guzzle like we North Americans do coffee. Walking down the streets of Buenos Aires, it’s not uncommon to see busy professionals with a silver mate gourd in one hand and a thermos of hot water in the other. The yerba mate plant has high levels of “mateine," a stimulant that, despite its name, is chemically identical to caffeine. Yet many people, for reasons not quite understood, find mateine easier to take. It’s a great boost of energy without the jitters, shakes, and stomachaches that a strong...
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Crispy lamb filets with chili cumin from Szechuan Gourmet. Photograph taken by Kathryn Yu Wall Street Journal food writer Raymond Sokolov poses this very question as he decries the dearth of both high-quality, high-end Chinese restaurants in America and contemporary non-Chinese chefs in American kitchens who rarely look to China for inspiration. Is he right? I have an opinion, but I'm sure many other serious eaters do as well....
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Clockwise from top left: wine, coffee, ramen, and green tea spas at spa theme park Hakone Kowakien Yunessun in Japan. If you've ever fantasized of loafing in a pool of wine, visit Hakone, Japan and your dream can become reality. Food-themed spas are just one of the trends listed in Adage.com's feature on Japan's latest could-be trends, from ramen-noodle baths to self-cleaning toilets (Madonna is a fan). Hakone Kowakien Yunessun, a spa theme park in Hakone with a menu of "amusement baths," is your spot for that wine bath. Not feeling wine? Perhaps you would prefer a soak in green-tea, coffee, or sake. I'd go for a ramen-noodle bath, myself, which is shaped and outfitted like a ramen bowl....
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Looking into a crystal ball, Good magazine forecasts which foods will be the next sweeping trends in a post-sushi era. With more restaurants serving exclusively sweets, New York's first dessert bar ChikaLicious might have to watch out. Bibimbap is another trend to watch for, but L.A. Weekly's Jonathan Gold already called that Korean pile of bean sprouts, egg, and meat an emerging all-star back in 2004. Itsy-bitsy fish like sardines and anchovies are also getting bigger, which should make both obesity-haters and the sustainable fishermen happy. And forget pomegranate (so 2007)—mangosteen is all the semi-exotic fruit rage, which means it'll probably start popping up in products galore. This XanGo juice, already a hit with Oprah, is just the beginning...
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Warning: This post is filled with food punditry. Everybody fancies himself a food pundit these days. And why not? We all like to eat, and we all like to think and talk about food. And there's plenty to talk about. Food is all over the news everywhere you look. The only thing we need is a cable network that would put us on the air to do all of the above. So until that day comes, you and I can do our food punditing and prognosticating right here, starting now. Trends I'm in Favor Of Small (Plates) Really Are Beautiful Small plates mean we get to more carefully calibrate how much and what we eat. This is most assuredly a...
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I had an old issue of Food & Wine on my desk, and, leafing through it, I came upon a story about wine shops serving cheese and tapas. As a confirmed nondrinker and serious cheese lover, I applaud this trend. Here are the shops they wrote about: Smith & Vine Address: 268 Smith Street, Brooklyn NY 11231 Phone: 718-243-2864 Stinky Brooklyn Address: 261 Smith Street, Brooklyn NY 11231 Phone: 718-522-7425 Silverlake Wine Address: 2395 Glendale Boulevard, Los Angeles CA 90039 Phone: 323-662-9024 Cesar Address: 4039 Piedmont Avenue, Oakland CA 94611 Phone: 510-985-1200 Portalis Address: 5205 Ballard Avenue, Seattle WA 98107 Phone: 206-783-2007 We've got both coasts covered. Any Serious Eaters know of any others? Photograph from iStockphoto.com...
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The ubiquity of the warm chocolate cake: "What started as a refreshing choice at a handful of restaurants is now becoming a de facto dessert at almost every restaurant - eclipsing the likes of such stalwarts as creme brulee and (gasp!) apple pie. (...) Mind you, I am not saying I don’t enjoy this cake a lot, I’m just saying that it is no longer a pleasant surprise and I think its time for chefs in the city to start thinking about how they could raise the bar on what has become the safe choice on a dessert menu."...
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The rise of mac and cheese: a good trend. From Google Trends. Oh, yes. It’s that time of year, when serious eaters everywhere assess the foodscape to determine what we’re going to see more of on our plates next year and how we feel about it. While there are a few things all of us at Serious Eats are excited about, like salted caramel ice cream, gnudi, and heritage pork, there are a few things we are scared of. Very scared. First the good— trends we would like to see blow up into a continuing presence in our mouths....
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