- Best Of
Best of Bangkok
May 14, 2013
Valentine’s Day in NYC
Jan 30, 2013
The Glory of Grains
Jan 24, 2013
Soups Worth Slurping This Winter
Jan 8, 2013
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- Reviews
- Gourmet Gossip
Top Cocktail Trends to Watch For in 2013
Feb 20, 2013
Restaurant Trends to Watch for in 2013
Jan 23, 2013
Trendspotting: “New” Mexican Cuisine in NYC
Jan 15, 2013
Sriracha on the Rise
Sep 5, 2012- View More Posts in Gourmet Gossip
- Behind Kitchen Doors
- Gizmo Girl
Fruit Scoop & Slice
May 20, 2013
Gizmo Girl’s Glass Marinade Set
May 10, 2013
Citrus Mister
May 3, 2013
Herb Garden Kit
Apr 22, 2013
Countertop Deep Fryer
Apr 4, 2013- View More Posts in Gizmo Girl
Top Cocktail Trends to Watch For in 2013
Like Kale salads and Sriracha sauce, small batch bitters and speakeasy inspired cocktails are so 2012. So if you’re going to be feasting on Roasted Chicken and Fresh Baked Bread all year long (see our Food Trends to Watch for in 2013), you’ll want to pair them with some equally “of the moment” drinks. From chef driven tipples at The Third Man in the East Village to fancy Daiquiri’s at Donna in Brooklyn, here are the trends you can expect to see more of in the coming year!
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Restaurant Trends to Watch for in 2013
Do you remember when it was, exactly, that Sriracha became the go-to condiment in restaurants across the city? Neither do we, but that’s precisely how food trends work. They take root little by little, gradually seeping into public consciousness and onto our plates, until eventually, you’d be hard pressed to find a relevant restaurant without a Kale Salad or Housemade Charcuterie. But those are so 2012, and we’ve got our eye on the horizon. Here are the burgeoning trends we predict we’ll be seeing a whole lot more of in 2013…
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Trendspotting: “New” Mexican Cuisine in NYC
If you take a moment to reflect, you’ll find there’s been a slow and steady expansion of regional Mexican influence in the city. And we’re not just talking tiny, hole-in-the-wall taquerias in the outer boroughs and giant, midtown Tex-Mex chains. Fine-dining establishments have also taken inspiration from the flavors of Oaxaca, Puebla and Veracruz.
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Sriracha on the Rise
Momofuku Milk Bar Pastry Chef Christina Tosi’s Crack Pie is the ultimate holy grail of pies. Many have tried to replicate this pie (especially now that Milk Bar has a cookbook out) to no avail. Why is it called the Crack Pie? Well, it’s so good that it’s the only fitting description is that it’s “as good as crack.”
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Green Garlic on the Rise
It’s easy to overlook garlic. It’s bulbous and overly familiar, that big fat white bulb that’s found pretty much everywhere and in...
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Nordic Cooking In Season
You could say 2012 is the year of Nordic cuisine. Americans have been culinary adventurers for decades now. We’ll eat anything we...
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Trendwatch – Eggs In Fashion
Not long ago, eggs weren’t exactly considered haute cuisine, nevermind a dish that chefs or diners got excited about. But those...
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New York’s Tea Parlor Trend
With all the buzz around coffee these days, tea sometimes gets neglected. And while New York’s experiencing a coffee revolution,...
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In Fall Fashion: Peruvian Food
Maybe it’s wrong, but we’re always a little skeptical about fusion. Some traditions just weren’t meant to be mixed....
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Trend Watch: The New Asian Fusion
There are few food words that hold a worse connotation than Asian Fusion. Asian fusion evokes images of diners lounging on Chinoiserie...
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The Pop-Up Restaurant Trend
Does restaurant quality food need to be confined to the traditional restaurant model? The answer is quickly becoming no. With the influx...
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Trend Watch: Gourmet Ice
Chefs are famous for being perfectionists and that includes cocktail chefs. First, bartenders started serving homemade infusions, soon...
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Jewish Food Redefined
Until just recently, Jewish cooking was far from fashionable or even flavorful, for that matter. In the last year, new restaurants are...
Read MoreBest Farm-To-Table Restaurants
Seasonal menus used to be the exception. Now, they’re the rule. These days, chefs showcase seasonal ingredients from small, local...
Read MoreNew Orleans Grub on The Rise
While we didn’t make it down to New Orleans’ Jazz Fest this year, we certainly ate like we did this weekend right here in New...
Read MoreTasting Talent in The Goodie Bag
You know how when you eat something alone in the kitchen it’s almost like it never happened? (Those calories don’t really...
Read MoreTasty Trends:Spring Forward
Daniel, Craft, Bouley, Per Se,oh my! I could go on, but I won’t make you jealous with all of the delicious details. Think of it as...
Read MoreFood Trend Watch – Apple Cake with Bacon?
I remember it like it was yesterday — the first time I saw salt curiously sprinkled atop a potentially perfect dark chocolate...
Read MoreCheck out My Book – Try This
