Bon Appétit predicts next year's big food trends in the January issue, on sale now. According to the press release:
Dinner Party of the Year -- Luxury for Less Throw a fantastic dinner party without breaking into your 401(k). Cookbook author Rick Rodgers creates an incredible four-course meal that only looks (and tastes) expensive. Eye of round is a delicious stand in for prime rib, American caviar is a homegrown indulgence, and who needs truffles when you can have truffle oil? Keep reading.
Dessert of the Year -- Peanut Butter Desserts Pastry chefs are (surprise!) still kids at heart. The biggest trend we noticed this year is peanut butter, that timeless lunchbox staple, spreading itself onto the dinner table. Peanut Butter and Chocolate Cheesecake Swirl Brownies, Peanut Butter Cheesecake with Caramelized Banana Topping, Peanut Butter and Jelly Shortbread Wedges, and more more more. Keep reading.
Restaurant Trend of the Year -- Breakfast Chef's have perfected the art of breakfast. The result? Affordable seasonal menus with heirloom ingredients. Dressed-up waffles, pancakes, and eggs. Delectable biscuits, scones, and croissants. Plus our three favorite breakfast spots across the country. Keep reading.
Destination of the Year -- Lima, Peru Want a new fusion cuisine sourced from the world's best ingredients? Star chefs with personalities as big as their palates. A good exchange rate for the dollar? Welcome to Peru's capital city, the next great global foodie destination. Plus, the BA Foodist called it in August: Keep reading.
Ingredient of the Year -- Ricotta New York Chef Andrew Carmellini shares his method for crafting fresh ricotta, as well as his signature dishes that showcase ricotta at its creamy, comforting best (whether you are using fresh homemade or fresh store-bought). Dishes include Fig and Onion Bruschetta, Ricotta Gnocchi with Mushrooms and Marjoram, and Ricotta Souffles with Blackberry Compote. Keep reading.
Cuisine of the Year -- New Southern The New Southern kitchen is a place where supper's centerpiece is brioche-breaded fish instead of fried chicken, beet salad gets gussied up with cornbread croutons and crispy country ham, and spoon bread becomes an elegant dessert. Here, classic country cooking has been turned on its head, with delicious results. Noted Atlanta chef Linton Hopkins gives us a taste of this culinary revolution. Keep reading.
Wine Trend of the Year -- Great Bargain Bottles 20 wines under $10. You'll love it. Keep reading.
Dish of the Year -- Anything with an Egg on Top Not only is the egg the world's most perfect food, it's also one of the most economical ways to add protein and lucious richness to all kinds of dishes. And we can't think of anything more sunny and inviting than an egg, poached or fried, sitting atop our favorite pasta, pizza, or salad. Keep reading.
Plus... The Hot 10/ The New American Tavern/The Brits have gastropubs, the French have gastro bistros, and now Americans have the gastro tavern--smart, casual spots serving delicious drinks and a modern twist on classic comfort foods.Quinn's/ Seattle, WAThe Alembic/ San Francisco, CACakes & Ale/ Decatur, GAWoodbury Kitchen/ Baltimore, MDParkside/ Austin, TXThe Village Idiot/ Los Angeles, CAThe Strip Club Meat & Fish/ St Paul, MNThe Greenhouse Tavern/ Cleveland, OHThe Publican/ Chicago, ILMarlow & Sons/ Brooklyn, NYKeep reading. Fast, Easy, Fresh/ Special Edition/The Bon Appétit test kitchen presents one week of dinners for four (including leftovers for lunch) for just $87.94. Take advantage of items in your pantry and lighten your shopping load with excellent fresh foods that allow you to indulge like a foodie insider.
For more, see www.bonappetit.com.