7 Food Trends You’ll See Everywhere in 2017
Kale is finally, really out
Guys, remember when everyone was all into cupcakes? How about quinoa? Bacon? Kale? Read on for seven culinary fads you’ll be seeing all over the place in 2017. Eat them now before they go the way of the turducken.
Milkshakes are the New the Doughnuts
The newest in extravagant dessert nostalgia? Fancy, decadent shakes like the candy-clad creations sold at New York’s Black Tap Burger. Expect to see these guys on restaurant menus across the country (and, of course, your Instagram feed).
Amaranth is the New Quinoa
There’s a new super grain in town, and chances are you’ll start to see it this year in place of quinoa or farro in breakfast porridge, salads and soups. This ancient seed, which was a staple of the Aztec diet, is gluten-free, fiber- and protein-rich and tastes a little nutty, like brown rice.
Mustard greens are the new kale
Guys. It’s not 2009 anymore. Kale is over. Instead, look to greens formerly considered “waste”—we’re talking mustard greens, carrot tops, beet greens, broccoleaf and dandelion greens—to take center stage in your salads and sautés.
Charcuterie gets a revamp
Salami and prosciutto aren’t going out of style anytime soon, but this year look for lean cuts of meat like venison and elk, often smoked, charred and served with a smattering of fresh bread and veggies.
Nordic is in
Proving that the Scandis have the market on just about everything cool, there’s a recent slew of Nordic restaurants thriving around the country, from Manhattan’s Aska to San Francsico’s Pläj. The focus, here, are ingredients like gravlax, fennel, rye and pickled vegetables. As for a make-at-home dish, we’re fans of smørrebrød, which are basically fancy open-faced sandwiches.
Frybread Gets an Upgrade
If you've haven't heard of the Native American comfort food frybread, you'll get to know it in 2017. Think: fried potato bread, garnished with anything from spreads and vegetables to smoked salmon and sour cream. Head to Nix in Manhattan, for a brunch version of frybread topped with mushroom gravy and a sunny-side up egg.