Food Trends for 2013
Click through to see Kitchen Daily's top recipes for 2013 food trends!
Fish Teriyaki with Sweet and Sour Cucumbers
This is a fairly classic take on teriyaki broiled or grilled slices of marinated meat or fish. The small amount of sugar in the soy-based sauce caramelizes in the heat, creating a deliciously sticky glaze.
Get the Recipe: Fish Teriyaki with Sweet and Sour Cucumbers
Hot & Sour Carrots
The hot-and-sour sauce on these quick sautéed carrots is not for the timid palate. They have an abundance of bold, spicy flavor. Try them with steamed white fish and brown rice.
Get the Recipe: Hot & Sour Carrots
Beef Braised Short Ribs
This short rib recipe uses low sodium beef broth to achieve its rich flavor.
Get the Recipe: Beef Braised Short Ribs
Broth Simmered Rice
Cooking rice in broth instead of water ensures fabulous flavor and delicious results. Try it- we bet you'll never cook rice without broth again!
Get the Recipe: Broth Simmered Rice
These simple beets are wonderful in salads or by themselves, as a healthy snack.
Get the Recipe: Cider-Vinegar-Pickled Beets
For his salad, George Mendes uses fresh horseradish and Gegenbauer cider vinegar, a rare Austrian import. This version calls for jarred horseradish and supermarket apple-cider vinegar.
Get the Recipe: Beet-and-Apple Salad
Miso Soup with Clams & Spinach
The round, rich taste (also known as umami) of miso soup perfectly complements plump, briny clams. For the base of the soup you can use just water and miso, which you can find at most supermarkets. But if you can find dashi granules, they’re worth adding for a more intense umami taste.
Get the Recipe: Miso Soup with Clams & Spinach
Thai Green Curry Hot Wings
This Asian twist on a comfort classic will wow your taste buds.
Get the Recipe: Thai Green Curry Hot Wings
Eggplant Pomodoro Pasta
Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light sauce. We like it over angel hair pasta, but any type of pasta will work. Serve with freshly grated Parmesan cheese and a mixed green salad.
Get the Recipe: Eggplant Pomodoro Pasta
"Wonton wrappers are terrific for making ravioli when you don't have time to make homemade pasta," says Jill Donenfeld. The wontons here, filled with mashed butternut squash and roasted garlic, get nicely crispy when sautéed in a touch of oil, but they're also delicious simply steamed.
Get the Recipe: Butternut-Squash-And-Sage Wontons
Oven-Fried Fish & Chips
A grown up version of fish sticks will appeal to any kid. Fish and chips are traditionally sold wrapped in paper to soak up all the grease—not a good sign. To cut the calories in half and reduce the fat, we coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes. Serve with: Coleslaw and malt vinegar or lemon wedges.
Get the Recipe: Oven-Fried Fish & Chips
Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots.
Get the Recipe: Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
After visiting New York City's top ramen spots (including Ippudo NY, Sapporo and Momofuku Noodle Bar ), Grace Parisi created her dream ramen with a pork-and-chicken-based broth that gets extra depth of flavor from kombu (seaweed) and shoyu (Japanese soy sauce).
Get the Recipe: Shoyu Ramen
Burrata with Asparagus, Pine Nuts, and Golden Raisins
The distinctly Sicilian combination of pine nuts, raisins, and bread crumbs is quickly becoming a classic around the world, used in everything from light pastas with fried sardines and fennel to fillings for swordfish or beefsteak rolls. Here, these flavors are combined in a lovely, light presentation of asparagus and fresh Burrata cheese. Saffron, used judiciously, adds a lovely perfume and an elegant effect if the threads are left whole. A thin slice of prosciutto di Parma also would be a welcome addition to this dish, simply served alongside or draped over the top to hide the jewel of a salad hidden underneath.
Get the Recipe: Burrata with Asparagus, Pine Nuts, and Golden Raisins
Traditionally, ceviche is raw fish that's "cooked" by marinating it in acidic citrus juice. Here we quickly poach the tilapia then marinate it with fresh herbs, lime juice and crunchy vegetables for an easy dinner. Make it a meal: Serve with warm corn tortillas.
Get the Recipe: Mock Ceviche
Pork Medallions with Fig & Port Wine Sauce
This dish showcases how deliciously pork complements the sweet and tart tastes of fruit.
Get the Recipe: Pork Medallions with Fig & Port Wine Sauce
Blueberry glaze makes the edges on these ribs nice and sticky.
Get the Recipe: Blueberry-Glazed Ribs
Carrot Osso Buco
In Richard Blais's playful vegan take on osso buco (braised veal shanks), he braises very large pieces of carrots in red wine and mushroom broth until tender. Ground dried porcini mushrooms give the dish rich, meaty flavor.
Get the Recipe: Carrot Osso Buco
Chocolate Pretzel & Cherry Popcorn Balls
These popcorn balls are made with agave nectar and peanut butter and are spiked with chocolate-covered pretzels and dried cherries for a special treat. Try making them for your Halloween party this year.
Get the Recipe: Chocolate Pretzel & Cherry Popcorn Balls
Perk up your popcorn with a bit of lemon pepper and Parmesan cheese.
Get the Recipe: Lemon-Parm Popcorn
The Sterling-Rice Group recently announced its predictions for 2013's top ten food trends. The list was compiled by the group's culinary council, which is made up of chefs, restaurateurs and foodies, and it included the following:
- Sour Foods -Tart and bitter flavors, such as fermented cherry juice and vinegars will take the stage.
- Healthy Dining Out - Chefs will work behind the scenes to make your meals healthier by using ingredients like brown rice and vegetable stock.
- Asian Comfort Foods - Thai, Vietnamese and Korean flavors will work their way into traditional American menu items.
- Vegetables as Main Dishes - Veggies will take over entrées--options such as cauliflower steaks and squash noodles are becoming more common.
- Kid-Friendly Versions of Adult Foods - Kids' menus will focus less on hot dogs and grilled cheese and more on fruits, grains and authentic Asian flavors.
- Local Artisans - American artisan shops will become destinations for foodies that used to travel to Europe for exotic flavors.
- Individualized Servings - Menus will offer singular servings for perfectly-sized meals.
- Savory Fruit - Chefs will be less interested in sugary tastes than in adding savory touches to their recipes.
- All-Inclusive Menus - No diner will be left behind as restaurants offer options to accommodate all eaters.
- Popcorn - Popcorn will be the snack of 2013--it will pop up in all types of food!
For a complete look at SRG's 2013 Top Ten Food Trends, visit 10 Cutting-Edge Dining Trends of 2013 here.
You don't need to wait for 2013 to try these new and exciting trends! Check out the slideshow above for recipes that incorporate sour flavors, asian comfort foods, vegetables taking over the plate, popcorn and more!