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THE HOT LIST

Variation of Infused water with fresh fruits like raspberries, lemon, pomegranate,berries, oranges, lime and mint.
  • Asian Comfort Food
  • Salsa Macha
  • Lush Decor
  • Dirty Sodas
  • Veganizing Meat Recipes
  • Cherry Blossoms
  • Social Media PR
  • Climate-Conscious Menus
  • Savory Granola
  • Green Mojitos
  • Pickled Fruit
  • Rotational Grains
  • Mushroom Mania
  • Hot Honey
  • Catered Parties
  • Vegetable Terrines
  • Crepes
  • Black Tahini
  • Minimalist Messaging
  • ABV Cocktails
  • Cabbage Salads
  • Meat as Condiments
  • Sustainable Packaging Goals
  • Chestnut Flour
  • Global Mash Ups
  • Brown Butter Sauces
  • Pinchos
  • Retro Childhood Snacks
  • Tlayuda (Mexican Pizza)
  • Fine Dining Resurgence
  • Sea Vegetables
  • Kebabs/Skewers
  • Smoked Onions
  • Verjus
  • All-Day Dining
  • Oxtail
  • Bitter Flavors
  • Natural Wines

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.