On Your Plate In 2013, Count on Kimchi And Great -For-You Greens

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Commentator Bonny Wolf expects Asian cuisine this kind of as kimchi fried rice to become even much more preferred in 2013.

Commentator Bonny Wolf expects Asian cuisine such as kimchi fried rice to turn into even additional popular in 2013.

Weekend Edition food commentator Bonny Wolf offers her predictions of what we'll consume in the new year.

Asia is the new Europe. It's been gradual: from pan-Asian, Asian fusion and Asian-inspired to just determining amid Vietnamese, Korean, Tibetan and Burmese for dinner.

Should we have the basic food of the Thai plateau or the sizzling, salty, sour meals of southern Thailand?

The new flavors of the year will not come from the kitchens of chefs skilled at Le Cordon Bleu. Much more very likely, they will trickle up from Asian street meals. Chipotle has opened ShopHouse, with a menu inspired by street food from Singapore, Kuala Lumpur and Hanoi.

Even comfort foods are becoming Asian: Vietnamese pho, Korean kimchi fried rice and Chinese scorching pots.

Speaking of kimchi, we'll see a good deal a lot more fermented meals. Final year, we canned this yr, we ferment. Feel sauerkraut. Or, if you're underneath 30, kombucha, which for you outdated individuals is fermented tea. Fermented meals produce probiotics good bacteria.

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Great -for-you meals continue to be big. Vegetables are now entrees as nicely as ice creams. I'm going to go out on a limb, even though, and say Brussels sprouts might have peaked. The place do they have left to go? They've been paired with every single ingredient known to modern day cooks. They've gone from "Eww... Brussels sprouts" to staying the most well-liked kid in vegetable college. They've been baked, breaded, roasted and shredded.

We'll see much more dark, leafy greens, beet tops, collards and probably even more types of kale. And assume much more seaweed. It, too, contributes to extended life. As a member of the child boom, I can say this: We actually want to hang on.

Veganism is acquiring even larger, but so is nose-to-tail.

Farm-to-table now involves farm-to-bar. Mixologists (a.k.a. bartenders) have their very own gardens or store at farmers markets for develop to include to cocktails. Also watch for much more smoked drinks with smoked ice cubes, of course and barrel-aged cocktails. Like anything else, they'll be more savory than sweet.

And if you want just to be left alone to eat no matter what unhip foods you want, think about including a minor soy sauce.

Bonny Wolf is managing editor of American Meals Roots.

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