Top 10 Food Trends & Recipes to Try at Home This Year
The culinary landscape is ever-evolving, with new flavors, ingredients, and techniques constantly emerging. Staying on top of the latest food trends can be exciting, and even more so when you can recreate them in your own kitchen. This year is no exception, with a fascinating mix of health-conscious choices, nostalgic comfort food, and globally-inspired dishes taking center stage. Here are the top 10 food trends and recipes to inspire your next culinary adventure:
## 1. Plant-Based Everything (But Elevated)
Plant-based diets are no longer a niche trend; they’ve become a mainstream movement. However, this year, it’s not just about replacing meat; it’s about elevating plant-based cuisine to new heights with creative flavor combinations and innovative techniques.
**Recipe: Roasted Cauliflower Steak with Romesco Sauce and Toasted Almonds**
This dish transforms humble cauliflower into a show-stopping centerpiece.
**Ingredients:**
* 1 large head of cauliflower, leaves removed
* 2 tablespoons olive oil
* Salt and pepper to taste
**For the Romesco Sauce:**
* 1 red bell pepper, roasted and peeled
* 1/2 cup blanched almonds, toasted
* 2 cloves garlic
* 1/4 cup olive oil
* 2 tablespoons red wine vinegar
* 1 teaspoon smoked paprika
* Salt and pepper to taste
**For the Garnish:**
* 2 tablespoons slivered almonds, toasted
* Fresh parsley, chopped
**Instructions:**
1. **Prepare the Cauliflower:** Preheat oven to 400°F (200°C). Cut the cauliflower head in half through the core. Then, cut a 1-1.5 inch thick “steak” from the center of each half. Reserve the remaining florets for roasting or another use.
2. **Season the Cauliflower:** Brush the cauliflower steaks with olive oil and season generously with salt and pepper.
3. **Roast the Cauliflower:** Place the cauliflower steaks on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and golden brown.
4. **Make the Romesco Sauce:** While the cauliflower is roasting, prepare the romesco sauce. In a food processor, combine the roasted red bell pepper, toasted almonds, garlic, olive oil, red wine vinegar, and smoked paprika. Process until smooth.
5. **Season the Romesco Sauce:** Season the romesco sauce with salt and pepper to taste.
6. **Assemble the Dish:** Spread a generous spoonful of romesco sauce on a plate. Top with a roasted cauliflower steak. Garnish with toasted slivered almonds and fresh parsley.
**Tips and Variations:**
* For a spicier romesco sauce, add a pinch of red pepper flakes.
* You can use walnuts or hazelnuts instead of almonds in the romesco sauce.
* Serve the cauliflower steak with a side of quinoa or roasted vegetables for a complete meal.
## 2. Global Flavors at Home: Korean Cuisine Continues to Rise
Korean cuisine has been steadily gaining popularity, and this year, it’s reaching new heights. From kimchi to gochujang, Korean flavors are becoming staples in home kitchens.
**Recipe: Kimchi Fried Rice (Kimchi Bokkeumbap)**
A quick, easy, and flavorful dish that’s perfect for using up leftover rice and kimchi.
**Ingredients:**
* 2 cups cooked rice, preferably day-old
* 1 cup kimchi, chopped
* 2 tablespoons kimchi juice
* 1/2 onion, chopped
* 2 cloves garlic, minced
* 2 tablespoons gochujang (Korean chili paste)
* 1 tablespoon soy sauce
* 1 tablespoon sesame oil
* 1 egg, fried (optional)
* Green onions, chopped, for garnish
* Sesame seeds, for garnish
* 2 tablespoons vegetable oil
**Instructions:**
1. **Prepare the Ingredients:** Chop the kimchi and onion. Mince the garlic.
2. **Sauté the Aromatics:** Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until softened.
3. **Add the Kimchi:** Add the chopped kimchi and sauté for another 3-5 minutes, until slightly caramelized.
4. **Add the Rice and Sauce:** Add the cooked rice, kimchi juice, gochujang, soy sauce, and sesame oil to the skillet. Stir well to combine.
5. **Cook the Fried Rice:** Cook for 5-7 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
6. **Serve:** Serve the kimchi fried rice hot. Top with a fried egg (optional), green onions, and sesame seeds.
**Tips and Variations:**
* Adjust the amount of gochujang to your spice preference.
* Add protein such as cooked pork, chicken, or tofu to the fried rice.
* Include other vegetables like carrots, zucchini, or mushrooms.
* Use brown rice for a healthier option.
## 3. Comfort Food with a Twist
Classic comfort foods are getting a modern makeover with unexpected flavors and healthier ingredients. Think mac and cheese with truffle oil or chicken pot pie with sweet potato crust.
**Recipe: Sweet Potato Gnocchi with Brown Butter Sage Sauce**
This dish elevates simple gnocchi with the sweetness of sweet potato and the nutty aroma of brown butter sage sauce.
**Ingredients:**
* 1 pound sweet potatoes
* 1 cup all-purpose flour, plus more for dusting
* 1 egg, lightly beaten
* 1/4 teaspoon salt
* 1/4 teaspoon nutmeg
**For the Brown Butter Sage Sauce:**
* 1/2 cup unsalted butter
* 1/4 cup fresh sage leaves
* 1/4 cup grated Parmesan cheese
* Salt and pepper to taste
**Instructions:**
1. **Roast the Sweet Potatoes:** Preheat oven to 400°F (200°C). Prick the sweet potatoes with a fork and roast for 45-60 minutes, or until tender. Let cool slightly.
2. **Prepare the Gnocchi Dough:** Scoop out the sweet potato flesh and mash well. Measure out 1 cup of mashed sweet potato. In a large bowl, combine the mashed sweet potato, flour, egg, salt, and nutmeg. Mix until a dough forms.
3. **Shape the Gnocchi:** Turn the dough out onto a lightly floured surface. Knead gently for 1-2 minutes. Divide the dough into four pieces. Roll each piece into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces. Optional: Roll each piece over a gnocchi board or the tines of a fork to create ridges.
4. **Cook the Gnocchi:** Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
5. **Make the Brown Butter Sage Sauce:** In a large skillet, melt the butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Add the sage leaves and cook for 1 minute, until fragrant.
6. **Assemble the Dish:** Add the cooked gnocchi to the skillet with the brown butter sage sauce. Toss gently to coat. Stir in the Parmesan cheese. Season with salt and pepper to taste.
7. **Serve:** Serve the sweet potato gnocchi immediately.
**Tips and Variations:**
* Use ricotta cheese in the gnocchi dough for a lighter texture.
* Add a pinch of red pepper flakes to the brown butter sage sauce for a touch of heat.
* Serve the gnocchi with roasted vegetables or a grilled protein.
## 4. Fermented Foods Beyond Kimchi
While kimchi is still a favorite, the world of fermented foods is expanding. From sauerkraut and kombucha to miso and kefir, people are embracing the health benefits and unique flavors of fermentation.
**Recipe: Quick Pickled Vegetables**
A simple way to enjoy the benefits of fermented foods without the long fermentation process. These pickled vegetables are crisp, tangy, and perfect as a side dish or snack.
**Ingredients:**
* 1 cup mixed vegetables (such as carrots, cucumbers, radishes, and bell peppers), thinly sliced
* 1/2 cup white vinegar
* 1/2 cup water
* 2 tablespoons sugar
* 1 tablespoon salt
* 2 cloves garlic, minced
* 1 teaspoon mustard seeds (optional)
* 1/2 teaspoon red pepper flakes (optional)
**Instructions:**
1. **Prepare the Vegetables:** Wash and thinly slice the vegetables.
2. **Make the Brine:** In a saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt are dissolved.
3. **Add the Aromatics:** Remove from heat and add the minced garlic, mustard seeds (optional), and red pepper flakes (optional).
4. **Pickle the Vegetables:** Place the sliced vegetables in a clean jar or container. Pour the hot brine over the vegetables, making sure they are completely submerged.
5. **Cool and Refrigerate:** Let the vegetables cool to room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight.
6. **Serve:** Serve the pickled vegetables chilled as a side dish or snack.
**Tips and Variations:**
* Use different types of vinegar, such as apple cider vinegar or rice vinegar.
* Add other spices, such as peppercorns, coriander seeds, or dill.
* Experiment with different vegetables, such as green beans, onions, or cauliflower.
* The pickled vegetables will keep in the refrigerator for up to 2 weeks.
## 5. The Rise of the Air Fryer: Healthier Fried Foods
Air fryers have become a kitchen staple, offering a healthier way to enjoy fried foods with less oil. From crispy chicken wings to golden fries, the possibilities are endless.
**Recipe: Air Fryer Crispy Tofu**
This recipe creates perfectly crispy tofu without deep-frying. It’s a great source of plant-based protein and can be used in a variety of dishes.
**Ingredients:**
* 1 block extra-firm tofu, pressed
* 2 tablespoons cornstarch
* 1 tablespoon soy sauce
* 1 teaspoon sesame oil
* 1/2 teaspoon garlic powder
* 1/4 teaspoon black pepper
**Instructions:**
1. **Press the Tofu:** Press the tofu to remove excess water. This is crucial for achieving crispy tofu. Wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes.
2. **Cut the Tofu:** Cut the tofu into cubes or desired shapes.
3. **Coat the Tofu:** In a bowl, combine the cornstarch, soy sauce, sesame oil, garlic powder, and black pepper. Add the tofu and toss to coat evenly.
4. **Air Fry the Tofu:** Preheat the air fryer to 400°F (200°C). Place the tofu in the air fryer basket in a single layer, making sure not to overcrowd. Cook for 10-15 minutes, flipping halfway through, until golden brown and crispy.
5. **Serve:** Serve the crispy tofu hot. It can be enjoyed as a snack, appetizer, or added to salads, stir-fries, or bowls.
**Tips and Variations:**
* For extra flavor, marinate the tofu in your favorite sauce before air frying.
* Add a pinch of red pepper flakes for a spicy kick.
* Serve the crispy tofu with a dipping sauce, such as sweet chili sauce or peanut sauce.
## 6. Mocktails and Low-Alcohol Drinks: Mindful Consumption
More and more people are opting for non-alcoholic or low-alcohol beverages. Creative mocktails and sophisticated low-alcohol cocktails are becoming increasingly popular.
**Recipe: Sparkling Cranberry Rosemary Mocktail**
A festive and refreshing mocktail that’s perfect for any occasion.
**Ingredients:**
* 4 ounces cranberry juice
* 2 ounces sparkling water or club soda
* 1 ounce lime juice
* 1/2 ounce simple syrup (or to taste)
* Rosemary sprig, for garnish
* Cranberries, for garnish
* Ice
**Instructions:**
1. **Combine Ingredients:** In a shaker with ice, combine the cranberry juice, lime juice, and simple syrup. Shake well.
2. **Strain and Top:** Strain the mixture into a glass filled with ice. Top with sparkling water or club soda.
3. **Garnish:** Garnish with a rosemary sprig and cranberries.
4. **Serve:** Serve immediately.
**Tips and Variations:**
* Use fresh cranberries and rosemary for the best flavor.
* Adjust the amount of simple syrup to your desired sweetness.
* Add a splash of orange juice for a citrusy twist.
* Muddle a few fresh cranberries and rosemary leaves in the shaker for a more intense flavor.
## 7. Functional Foods: Ingredients with Added Benefits
Consumers are increasingly interested in foods that offer health benefits beyond basic nutrition. Ingredients like turmeric, ginger, and adaptogens are being incorporated into a variety of dishes and drinks.
**Recipe: Golden Milk Latte**
A warm and comforting beverage that’s packed with anti-inflammatory and antioxidant properties thanks to turmeric and ginger.
**Ingredients:**
* 1 cup milk (dairy or non-dairy)
* 1 teaspoon turmeric powder
* 1/2 teaspoon ground ginger
* 1/4 teaspoon cinnamon powder
* Pinch of black pepper
* 1 tablespoon honey or maple syrup (or to taste)
**Instructions:**
1. **Combine Ingredients:** In a small saucepan, combine the milk, turmeric powder, ginger powder, cinnamon powder, and black pepper.
2. **Heat and Whisk:** Heat over medium heat, whisking constantly, until the milk is warm and the spices are well combined. Do not boil.
3. **Sweeten:** Remove from heat and stir in the honey or maple syrup.
4. **Serve:** Pour into a mug and serve warm. You can also froth the milk for a creamier latte.
**Tips and Variations:**
* Use fresh ginger and turmeric for a more potent flavor.
* Add a pinch of cardamom or cloves for a warming spice blend.
* Top with a sprinkle of cinnamon or turmeric powder.
* Add a teaspoon of coconut oil for extra creaminess and healthy fats.
## 8. Sustainable Seafood: Responsible Choices
With growing awareness of environmental issues, consumers are seeking out sustainable seafood options. Look for fish that are responsibly sourced and certified by organizations like the Marine Stewardship Council (MSC).
**Recipe: Pan-Seared Salmon with Lemon-Dill Sauce**
A classic dish that showcases the natural flavors of salmon while being quick and easy to prepare.
**Ingredients:**
* 2 salmon fillets (skin on or off, preferably wild-caught and sustainable)
* 1 tablespoon olive oil
* Salt and pepper to taste
**For the Lemon-Dill Sauce:**
* 1/4 cup mayonnaise
* 2 tablespoons fresh dill, chopped
* 1 tablespoon lemon juice
* 1 teaspoon lemon zest
* 1 clove garlic, minced
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Salmon:** Pat the salmon fillets dry with paper towels. Season with salt and pepper.
2. **Make the Lemon-Dill Sauce:** In a small bowl, combine the mayonnaise, dill, lemon juice, lemon zest, and garlic. Season with salt and pepper to taste. Set aside.
3. **Sear the Salmon:** Heat the olive oil in a skillet over medium-high heat. If using skin-on salmon, place the fillets skin-side down in the skillet. Cook for 4-5 minutes, or until the skin is crispy and golden brown. Flip the fillets and cook for another 2-3 minutes, or until cooked through.
4. **Serve:** Serve the pan-seared salmon with the lemon-dill sauce.
**Tips and Variations:**
* Use other types of fish, such as cod or halibut.
* Add a pinch of red pepper flakes to the lemon-dill sauce for a spicy kick.
* Serve the salmon with roasted vegetables or a salad.
## 9. Upcycled Ingredients: Reducing Food Waste
Reducing food waste is becoming increasingly important. Upcycled ingredients, which are made from food that would otherwise be discarded, are gaining popularity.
**Recipe: Vegetable Broth from Scraps**
Turn your vegetable scraps into a flavorful and nutritious broth. This is a great way to reduce food waste and save money.
**Ingredients:**
* Vegetable scraps (such as onion skins, carrot peels, celery ends, and herb stems)
* 8 cups water
* 1 teaspoon salt
* 1/2 teaspoon black peppercorns
* 1 bay leaf
**Instructions:**
1. **Collect Vegetable Scraps:** Save your vegetable scraps in a bag in the freezer until you have enough to make broth.
2. **Combine Ingredients:** In a large pot, combine the vegetable scraps, water, salt, peppercorns, and bay leaf.
3. **Simmer:** Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 3 hours, for a more flavorful broth.
4. **Strain:** Strain the broth through a fine-mesh sieve or cheesecloth to remove the vegetable solids.
5. **Store:** Let the broth cool completely, then store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
**Tips and Variations:**
* Avoid using strong-flavored vegetables like broccoli or cabbage, as they can make the broth bitter.
* Add garlic cloves or ginger for extra flavor.
* Use the vegetable broth in soups, stews, sauces, or risotto.
## 10. The Cottagecore Aesthetic: Back-to-Basics Baking and Cooking
The cottagecore aesthetic, which celebrates a simple, rural lifestyle, is influencing food trends. Think homemade bread, from-scratch jams, and comforting baked goods.
**Recipe: Sourdough Bread**
Baking sourdough bread at home is a rewarding experience that connects you to a simpler time.
**Ingredients:**
* 1 cup active sourdough starter
* 2 1/2 cups warm water
* 5 cups bread flour
* 2 teaspoons salt
**Instructions:**
1. **Combine Starter and Water:** In a large bowl, combine the sourdough starter and warm water. Mix well.
2. **Add Flour and Salt:** Add the bread flour and salt. Mix until a shaggy dough forms.
3. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
4. **First Rise (Bulk Fermentation):** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise for 4-6 hours, or until doubled in size.
5. **Shape the Dough:** Gently deflate the dough and turn it out onto a lightly floured surface. Shape the dough into a round or oblong loaf.
6. **Second Rise (Proofing):** Place the shaped loaf in a banneton basket lined with flour or a kitchen towel. Cover with plastic wrap or a damp towel and let rise for 1-2 hours, or until almost doubled in size.
7. **Preheat Oven:** Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
8. **Bake the Bread:** Carefully remove the hot Dutch oven from the oven. Score the top of the loaf with a sharp knife or lame. Gently place the loaf in the Dutch oven. Cover with the lid and bake for 20 minutes.
9. **Remove Lid and Bake:** Remove the lid and bake for another 20-25 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
10. **Cool:** Let the bread cool completely on a wire rack before slicing and serving.
**Tips and Variations:**
* Use a kitchen scale to measure the ingredients for more consistent results.
* Experiment with different types of flour, such as whole wheat or rye.
* Add seeds, nuts, or dried fruit to the dough for extra flavor and texture.
These top 10 food trends offer a glimpse into the exciting culinary innovations happening right now. By experimenting with these recipes and embracing new flavors, you can elevate your cooking skills and enjoy delicious, on-trend meals at home. Happy cooking!