Stephen Fries sees more emphasis on labels, one-pot fare, less salt in ’14. Famed food writer Jane Stern returns to teach food writing at Gateway Community College.
Over the New Year’s holiday, I was thinking about food trends we will see this year, and how cyclical styles of cooking are. My food “crystal ball” shows:
— More people reading food ingredient labels when shopping.
— Menu items featuring comfort food with a twist on old favorites at fine-dining restaurants.
— Home cooks looking for quick and easy one-pot dishes using healthful ingredients and using slow cookers for meal preparation.
— Seasoning food with spices and herbs rather than salt.
— Salty-sweet combination in desserts and confections.
— People eating more breakfast fare for dinner
— Single-subject cookbooks continuing in popularity.
— The number of food blogs and food-related entertainment will increase because of the thirst for food knowledge.
I asked Connecticut food writer Jane Stern, who is considered an encyclopedia of food, what she sees for 2014.
To see the rest of this column and recipe, please click on this link:
To see my food and travel column archives, please click on this link: