From Katsu to Fizzy Cold Brew, These Are the Summer’s Biggest Food Trends

While rosé is practically our summer anthem, having a few too many glasses can equal a major headache. Enter low-proof cocktails, which you can sip all day long in the scorching summer heat. Try a Rhubarb, Fennel & Vermouth Cocktail or stick with what you know and whip up an Aperol Spritz.

Forget club sandwiches. Japanese chicken cutlet sandwiches, aka chicken katsu sandos, are everywhere this season. We’ve seen all kinds of other katsu mashups too, like katsu rice bowls, katsu burgers and katsu curry.

Pop quiz: What’s even more refreshing than an iced coffee? (Not a trick question.) Meet the cold brew spritzer, made from equal parts cold brew concentrate and tonic water. Add some ice and a dash of citrus and you’ve got the ultimate summer pick-me-up.

It’s hard to open a menu right now without spotting something topped with kimchi. This summer, trade in a warming rice bowl for barbecue gochujung-glazed ribs. The flavorful condiment is everywhere, including the international aisle in most grocery stores.

Heavy cream is getting a major kick in the butt this season, because dairy-free options are cooler than ever. Check out our grocery store favorites, hat tip to McConnell's new line of delicious dairy-free pints, and keep your eyes peeled for plant-based soft-serve shops made with ingredients like charcoal, bee pollen and turmeric.

According to wine influencer Heather Gordon, this Austrian varietal is an ultra-clean, crisp sipper that’s fab for balmy days. (And did we mention it’s the white vino of the season?)

Last summer, we experimented with elote appetizers, like Mexican Street Corn Dip and Mexican Street Corn Deviled Eggs. This year, the sky’s the limit as the Mexican favorite comes front and center at every picnic and barbecue. Bring a bowl of Mexican Street Corn Pasta Salad to Aunt Suzy’s potluck next weekend.

Don’t get us wrong, we love a tiki cocktail drenched with syrup. But healthyish concoctions are making a splash, too. Think: kombucha mojitos, adaptogen elixirs and green margaritas. Pack in the nutrients while you unwind.

Cannabis culture has officially hit our dining room table (and we're not mad about it). Look for CBD oil-laced treats, from lattes and ice cream (like this gorgeous bowl from Kokus) to fast-casual salad bowls. The compound, derived from hemp, is popular with chefs because it’s legal in all U.S. states and has just .3 percent THC—just enough to help relieve pain, decrease stress and improve focus without leaving you flat on your back.