#culinary-trends

#culinary-trends

Over the past 25 years, the ways we talk about, or think about, the restaurant industry have changed profoundly. Restaurants are no longer settings, inoffensive backgrounds to important conversations or meetings or dates. They are attractions in their own right. Being "into restaurants" became its own hobby. Devout fans tracked chefs as they jumped from kitchen to kitchen like a basketball nerd following player trades. They clocked which dishes were referential like a book critic plucking allusions out of contemporary novels. Chefs were rock stars.

Born in the north of Italy in 1924, Hazan came to the United States with her Italian-born American husband in 1955, and her disappointment with American food encouraged her to learn to cook, especially dishes that she missed from home. Hazan went on to become a legendary teacher and author, writing some of the most beloved Italian cookbooks ever, which introduced Americans to real Italian cooking in the 70s.

They can often be the backbone of food culture and cuisines, but as culture evolves, so too do our condiments. Some condiments are made with new techniques or recipes, or incorporate new ingredients, while others disappear completely. Either way, a look back at some of the condiments we don't see everywhere anymore, including the ones we grew up with or that our parents remember, can offer a fascinating glimpse into this evolution.

In her review last year of the chic new Indian restaurant Bungalow in Manhattan, interim New York Timesfood critic Priya Krishna hopefully asked, "Are we done with the butter-chicken era of Indian restaurants?" It is the opening sentence, the seam from which the rest of the review drapes. Bungalow earned three stars for what it is (beautiful, playful, technically dazzling) but also for what it isn't, which is a restaurant that serves butter chicken.

Social media has transformed the culinary landscape by creating a shared language around food, influencing how we perceive and enjoy dining experiences.

The Crunchwrap Supreme is a feat of both texture and engineering, comprised of a large flour tortilla layered with beef, nacho cheese, and assorted fresh ingredients.

Tomato aspic, a savory Jell-O mold made from tomato juice and gelatin, was a popular mid-century dish served as a salad or side at various gatherings.

The emcee of the pickle brine drinking contest greeted attendees with, "Welcome to Pittsburgh, you jagoffs!" highlighting the playful, local atmosphere of Picklesburgh.

In Park Ridge, Thalaiva's Indian Kitchen and Bar soars with an ideal mix of fun items - like fish fries and an array of Indian coffees.

Today's diners truly value authenticity and craftsmanship, and contemporary tableside dining focuses on these aspects while enhancing the overall dining experience.

Pizza Pushers uses a focaccia base for its dough, resulting in the light and airy crust that Detroit style is known for. In addition to traditional toppings like pepperoni and sausage, the restaurant also offers pies with vodka cream sauce and pickled jalapeños. Even for city dwellers, it's worth a commute.

Alta Vina offers a casual environment for enjoying Californian wines with a variety of games. The outdoor space on sunny days is perfect for relaxing with pet nat or Validiguie.

From classics Julia Child would definitely approve of (hi, beef bourguignon and crème brûlée) to a few breezier, "lazy girl" picks that rely on good butter, flaky pastry, and fresh herbs, this lineup has something for every level of ambition.

Research for the Best of Boston includes solitary efforts, like weighing sandwiches, and social outings such as team lunches for lobster rolls and cookies.

Steak tips are cheap pieces of beef that are cut into bite-sized chunks, marinated, and grilled, appealing to locals in New England with their rich flavor.

Ice cream was originally only available to the upper echelon of Filipino society. Money was shelled out for house staff to hand-churn ice shipped from overseas.

Fried bologna sandwiches, especially popular in the South, bring a nostalgic flavor while introducing modern culinary creativity, emphasizing both texture and taste in bologna’s crispy edges.

“Then once we opened, people have just [had] honestly positive, amazing energy, and it's been busy, so that's a good thing,” said Gaga.

Chef Tom Colicchio is transitioning Craft's menu from family-style to a la carte as he seeks to respond to diners' evolving preferences post-pandemic.

This summer, ditch the 99 ice cream in favor of the creative soft serve offerings popping up across London, showcasing unique and inventive flavors.

Infusing honey with chili peppers is an age-old practice, and hot honey has become a culinary craze, winning over pizza and fried chicken lovers alike.

Halloumi is a semi-hard, pocket-sized, white cheese produced in Cyprus, celebrated for its briny flavor and chewy texture, making it versatile for various culinary applications.

The farmers market is a visual education for urbanites into what the seasons look like and the food each season yields.

Salt-cured eggs are experiencing a surge in popularity in the U.S., influenced by social media trends and celebrity endorsements, despite their long-standing history in Asian cuisine.

At JR & Son, the chicken parm is laced with Calabrian chile, providing an unexpected spice that delighted many patrons who overheard discussions on the street.