Photo © Peter Arkle
F&W celebrates its 35th anniversary throughout March. For more fun clips from the archives (like legend Julia Child looking badass), follow us on Instagram #FW35th @foodandwinemag. Here, the trends that came and went.
In the late ’80s, F&W proclaimed that Floribbean food and cocktails were here to stay.
“The Southwest is hot!” F&W exclaimed in 1987. This is still true; just not the food.
Creole & Cajun
Jambalaya and gumbo are classics, but they’re not “state of the art eating,” as F&W reported in 1989.
Along with Camembert and pasta salad, a talisman of the high life from the Reagan era.
Itty-bitty vegetables seem to reappear on menus (and in F&W) every five years or so. The last time was 2008.
Download the Full Story: 35 Years of Food Trends »
F&W has been spotting food trends for 35 years now. Here, a time line of our greatest hits—and misses during the small plate boom and bust.
In a land of buffets and big portions, a new trend arrives. F&W writes: “The latest word in eating is less. There are many names for the phenomenon—grazing, noshing, snacking—but we’re giving it another: Littlemeals.”
F&W traces the small-plates trend back to its roots, with a story called “What’s All This We Hear About Tapas?”
Ferran Adrià’s El Bulli earns its third Michelin star. Meals at the modernist Spanish restaurant involve three dozen small bites and snacks.
Japanese snacking pubs, aka izakayas, take off in the US. “American gastro izakayas offer Japanese small plates with multiculti twists,” reports F&W.
In a newspaper article titled, “Is the Entrée Heading for Extinction?” chef Tom Colicchio says, “I think the entrée has been in trouble for a long time.”
The trend goes middlebrow, as The Cheesecake Factory debuts a “Small Plates and Snacks” menu with Vietnamese tacos.
The New York Times publishes “The Problem With Small Plates.”
Download the Full Story: 35 Years of Food Trends »
Every Day Carry courtesy of Tim Love.
I’ve often thought about which items I should have on me at all times—essentials like keys and a wallet, of course, but also gizmos like mini flashlights and bottle openers that are needed only occasionally (but oh-so helpful when they are). Turns out there’s a whole community of folks online who have turned this question into a full-time obsession. They’ve dubbed it Every Day Carry (EDC), and on blogs, Tumblrs, forums and elsewhere, users share photos and descriptions of their personal sets of super-practical—sometimes tactical—gear, with the goal of always being ready for just about any situation. In that spirit, we asked chefs, bartenders and baristas for their professional EDCs—the portable tools they need to perform just about any job-related task. Scroll through the following slideshow to see what gear these pros couldn’t imagine living without: Professional Every Day Carry.
Cruciferous vegetables like broccoli are one of Mario Batali's top 2013 food trends. © Chris Court
It’s the big question: What foods are going to top the 2013 hit list? Earlier I had some ideas—namely rabbit, tricked-out tacos and reinvented spring break cocktails. But not everyone sees the future in Sex on the Beach shots. I turned to my favorite superhero, chef Mario Batali, who had genius thoughts on the food and wine you should go for in 2013: Super veggies! Lesser-known wine varietals! 5 things Mario Batali thinks people will be eating and drinking in 2013. »
Comedian Lizz Winstead on her search for perfectly mindless (but healthy) munching.
Photo © Lauren Tamaki.
When I quit smoking, I went on a hunt for a cigarette substitute. Gum worked to a point, but I often crave salty flavors rather than sweet, and there is a reason they don’t make a cool ranch Dentyne. I wanted something I could toss in my mouth while writing and watching TV. And I didn’t want to gain weight and look like I simply went from smoking tobacco to smoking a ham.
I needed something I could eat by the handful, over and over, without comprehension, so it had to be healthy. But it also had to taste so good you’d swear it was bad for you. My neighbor, a hippie-turned-power-mom, introduced me to kale chips. Not the store-bought ones, mind you. Those are coated in a powdered something that may as well be Gold Bond.
To achieve kale-chip nirvana, you have to get a little DIY and make your own. Let me tell you, they fill every salty, crunchy dream on a snack addict’s bucket list. Crucial tip: You must let your kale dry completely, or you will wind up with a snack that is oily and damp— a culinary combo that historically has been met with very limited success. When you get it right, Holy Mary Mother of Good! Kale-luja! Bonus: When I’m watching cable news and I hear a politician lie, I can toss a fistful at the TV without breaking something.
Lizz Winstead is the co-creator of The Daily Show and the author of the essay collection Lizz Free or Die.
© Fredrika Stjärne
What do you want to be eating more of in 2013? Right now, in the midst of my post-holiday food hangover, my answer is “nothing.” My follow-up answer is “anything that’s associated with the word cleanse.” But I’ll get over that. So I looked in the crystal ball we have lying around at Food & Wine in anticipation of moments like this, and I discovered five foods and one kind of drink that will be on fire in 2013. On to the must-try foods. »
Courtesy of Lilli Carré
So, you think you’re a serious juicer? Have you taken a juice vacation? Because that’s the new standard for real juicers. F&W's Kate Krader names more of the top trends in juicing.>>
Here, F&W's Megan Krigbaum offers a visual guide to buying Champagne for New Year's Eve, and the latest news from the region's top producers.
Photos, clockwise from top left: Courtesy of Chartoque-Taillet, Gimonnet & Fils, The Rare Wine Co., Krug, Maisons Marques & Domaines, Perrier-Jouët, Bollinger, Moët, Nicholas Feuillatte.
This house’s Brut Réserve ($65) has long been a favorite among Champagne insiders. Now it’s even better. By raising the amount of reserve wines in the blend (which have an average age of 10 years) to 40 percent, new chef de cave Thierry Roset has given it remarkable depth and complexity for a basic brut.
Lanson recently released a terrifically complex Extra Age Brut ($100), a blend of wines from three great vintages. Even more enticing: The house has also started selling library vintages from its cellars in Reims, some dating back to the 1970s.
With new Interprétation kits, Ruinart helps neophytes judge scents like sommeliers. The NV Brut Rosé kit ($99) has eight vials of scents, from pomegranate to rose, for you to sniff; then you can look for the same aromas in the wine. sherry-lehmann.com.
Bar Vivant, Portland; Photo © Dina Avíla Photography.
Festive and versatile, impressive Champagne selections are now everywhere, from a tree house in France to Chicago’s O’Hare airport. F&W’s Megan Krigbaum celebrates the news. Plus, Champagne Lexicon so you can know what you're ordering.
Chicago: Bubbles Wine Bar
Finding a good glass of wine at an airport is nearly impossible, but at this new spot in O’Hare, travelers can order Champagnes like Taittinger’s NV Brut La Française and sample artisanal cheeses while waiting for flights. Terminal 3, O’Hare Airport.
New York City: Corkbuzz Wine Studio
Owner Laura Maniec (whose expertise we tap for Tasting Workout), wants everyone to drink Champagne every day. So she’s started her Champagne Campaign: Each night starting at 10 p.m., every bottle of Champagne on her list is half-off, including pricey têtes de cuvée like the 2002 Dom Ruinart Brut. 13 E. 13th St.; corkbuzz.com.
New York City: L’Apicio
At his new East Village restaurant, co-owner and sommelier Joe Campanale serves 30 sparkling wines by the bottle. At least eight are grower Champagnes (small-production wines from individual estates). 13 E. First St.; lapicio.com.
Co-owner Peter Landis developed a special draft system just for his new Market Square spot, which always keeps five sparkling wines on tap. His other 22 sparkling selections are served by the bottle. 25 Market Sq.; perlepgh.com.
Portland, OR: Pix Pâtisserie/Bar Vivant
“Every December, we’ve had 100 Champagnes on offer, but starting last year, I decided to keep them year-round,” says owner–pastry chef–Champagne fiend Cheryl Wakerhauser of Pix and the new Bar Vivant, a tapas bar. 2225 E. Burnside St.; pixpatisserie.com.
Verzy, France: Perchingbar
This unusual treehouse bar sits 18 feet above the ground in a park outside the town of Verzy. Guests can have glasses of Bollinger or Pehu Simonet in the clubby lounge or on the huge wraparound deck surrounded by trees. Plan ahead, though, as it’s open only during warmer months. perchingbar.eu.
Blanc de Blancs White Champagne made exclusively from Chardonnay grapes.
Dosage A blend of wine and sugar that is added to most Champagne at the final bottling to offset the acidity of the wine.
Blanc De Noirs White Champagne made from red Pinot Noir and Pinot Meunier.
Mousse The foam that appears at the top of a glass of Champagne when it’s poured.
Brut Dry, meaning that the wine has a minimal dosage—less than 12 grams of sugar per liter.