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.
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.
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.
"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.
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.
Cornmeal-CrustedChicken 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.
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).
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.
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.
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.
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.
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!
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!