VEGETABLES TAKE CENTER STAGE
For nutrition, weight control, sustainability, easy of clean-up and for flavor, vegetables are becoming the star of the show for non-vegetarians. Vegan restaurants are gaining popularity with mainstream eaters.
Perhaps this is the year to re-think Meatless Monday, which sounds like abstinence, to Voluptuous Veggie Day.
And have fun doing it!
FERMENT YOUR WAY TO HEALH
Fermented foods like sauerkraut and kombucha are very healthful.
And fermentation has fascinated chefs for years, as they’ve tried to uncover new ways to create naturally complex flavors, nuanced textures, and other gastronomic excitement.
The new magazine Cured focuses on aging and fermenting food, and cookbooks like Bar Tartine give explicit instructions about how to ferment your own condiments.
Fermented foods have been made for millennia. So before you think new, think old: older, bubbling, cultured and fermented. And check out this book.
TIME FOR TATAKI
Move over crudo and carpaccio. From fish to beef, toro to kobe, tataki is an appetizer expected to sweep the nation.
The protein is quickly seared, then thinly sliced, brushed with a bright vinegar, and presented with a host of east-meets-west accompaniments.
Recipes are beautiful, healthful, and very tasty. Start with these:
With beef, the benefit with tataki is that with thins trips of red meat, you eat less of it—and spend less on it.
Never had tataki? Head to the nearest Japanese restaurant for a starter of tuna tataki. Then, pick up some tuna or salmon and make your own at home.
Finally, but perhaps most important:
WASTE NOT, WANT NOT
With nearly half of all food produced in the U.S. going to waste, concerned restaurants, professional chefs and even home cooks are learning to create delicious dishes with parts of the animal, fruit, or vegetable that would normally end up in the trash.
Top chefs are focusing on it; Mario Batali, Tom Colicchio and others are speaking out about how we can all reduce waste in our kitchens. Introductory recipes for waste-less cooking are popping up everywhere.
It’s not hard: Instead of throwing out watermelon rinds, pickle them! Here’s a recipe.
Start with this book.
Seattle is the city pioneer in waste not, want not: In 2014, it began to impose fines on households and restaurants. Here’s the scoop.
For the health of our planet and our legacy to our grandchildren, this is a trend we hope will have staying power.