Foodie Forecast: The 10 Most Crave-Worthy New Dishes of 2023

Foodie Forecast: The 10 Most Crave-Worthy New Dishes of 2023 - Spice Things Up with South Asian Fusions

South Asian flavors are heating up menus across the country as chefs experiment with new twists on traditional dishes. Blending the intense spices, complex flavors, and cooking techniques of India, Pakistan, Bangladesh, and Sri Lanka, these fusions represent an exciting new frontier in modern cuisine.

One standout is the burgeoning popularity of Indo-Chinese food. Combining fiery Indian spices with Chinese cooking methods, Indo-Chinese fare first emerged in India's Chinese immigrant communities. Now, restaurants like Mister Jiu's in San Francisco are putting a gourmet spin on hybrid dishes like chicken 65 - juicy fried chicken tossed in a spicy chile sauce. The result is a revelatory melding of flavor profiles that's both intimately familiar and exotically new.

Regional Indian cuisines are also getting individual showcases that let their distinctive identities shine. At August 1 Five in Los Angeles, chef Akshay Bhardwaj spotlights the explosive spices, seafood focus, and coconut influence of his native Mangalorean cuisine. Dishes like crab thoran with roasted coconut showcase ingredients and techniques rarely seen outside South Asia.

The diverse breads of South Asia are similarly coming into vogue. At Rooh in San Francisco, rising star chef Sujan Sarkar encases lamb shanks in roomali roti crepes and fries fluffy naan puffs as an avant garde take on tradition. Modern plating amplifies the theater and textures of this humble yet versatile staple.

These fusions signify a growing appreciation for South Asia's diversity and nuance. No longer content with blanket "curry" fare, diners increasingly understand regions like Kerala and Rajasthan as unique entities - opening up space for their shine. This newfound specificity makes room for innovation within authenticity.

Foodie Forecast: The 10 Most Crave-Worthy New Dishes of 2023 - A Taste of the Islands: Tropical Influences Take Over

The easygoing vibes of the tropics are making their way north this year as restaurants embrace the flavors of the islands. With their lush fruits, starchy staples, and succulent seafood, cuisines like Hawaiian, Caribbean, and Polynesian offer a taste of paradise - no passport required.

In cities like Chicago, eateries such as Ina Mae Tavern have mastered the tricky art of poke, offering build-your-own bowls bursting with fresh ahi tuna, zippy sauces, and crunchy toppings. Meanwhile in New York, creative rum bars like Mister Paradise slake thirsts for fun with escapist tiki cocktails bursting with tropical juices, spices, and plenty of festive fire.

Surf's up in landlocked spots, too. At Detroit's Island Soups, a mother-daughter duo serves up authentic Jamaican fare like saltfish fritters and oxtail stew that transport diners straight to Kingston. And in Kansas City, Jester Concepts Restaurants pairs island-inspired dishes like Hawaiian loco moco and Samoan-style poke with kitschy tiki decor for a taste of the tropics, Midwest-style.

Culinary pros who've embraced these sunny influences credit their universal appeal. "There's just something about the tropics that speaks to the soul," says chef Sheldon Simeon of Tin Roof in Maui. "The flavors and ingredients lend themselves so beautifully to sharing and connecting."

Los Angeles chef Akira Back agrees: "I find island cuisines irresistible because they evoke a sense of warmth very different from Asian or European food. The coconut, fruits, rum - they instantly whisk you off to paradise."

With a dash of whimsy and relaxed vibes, island fare provides a mini mental vacation. "After a long week, my poke bowl topped with mango and passionfruit hot sauce is my island oasis," says home cook Jada Lewis of Chicago.

Foodie Forecast: The 10 Most Crave-Worthy New Dishes of 2023 - Veggies Steal the Spotlight with Creative New Approaches

The humble vegetable is finally getting its due as creative chefs transform produce into the star of the plate. No longer relegated to side dish status, veggies now anchor menus in fresh, unexpected ways that highlight their flavors and textures. This celebration of plants represents an exciting shift as chefs and diners think more creatively about vegetarian fare.

At restaurants like Dirt Candy in New York City, chef Amanda Cohen playfully reinvents classic dishes to make vegetables the hero. Her popular carrot sliders feature roasted carrots and pickled peppers in a “bun” of fluffy carrot mousse, topped with carrot kimchi. The dish mimics the indulgence of a beef burger while allowing the sweet earthiness of carrots to shine. Meanwhile, her celery root "chawanmushi" swaps in the subtly creamy root for egg custard in the Japanese steamed dish.

These creative renditions flip the script on expectations, presenting plants in their full glory rather than as sidekicks to meat. As Cohen notes, "I want people to see vegetables for all their beauty. They're chameleonic ingredients with so many dimensions waiting to be unlocked."

That spirit of innovation now extends from fine dining haunts to mainstream chains like Panera, where new Garden Bowls spotlight ingredients like shaved Brussels sprouts, roasted broccolini, and cider-glazed sweet potatoes in grain bowl form.

Home cooks are embracing the trend, too. Social platforms like Instagram and TikTok feature creatives like chef Sophia Roe whipping up indulgent plant-based riffs on classics like cauliflower buffalo bites, crunchy chickpea chilaquiles, and shredded heart of palm "crab cakes."

"Getting creative with vegetables keeps my cooking vibrant," says home cook Jada Lewis. "I love transforming familiar ingredients into something new, like my celery root tacos with cashew crema or my crispy smashed potato pizza with leeks and Gruyere."

Foodie Forecast: The 10 Most Crave-Worthy New Dishes of 2023 - Comfort Food Goes Gourmet

Childhood nostalgia meets adult sophistication as comfort food staples get an artisanal reboot. Across the U.S., chefs are conjuring food memories by using top-notch ingredients to deliver refined takes on crave-worthy classics. The result? Elevated versions of timeless favorites that indulge your inner foodie.

At spots like New York City's Sunday in Brooklyn, familiar dishes become fine dining. Here, Chef Caroline Schiff plies customers with upscale riffs on campfire s'mores, chicken fingers, and ants on a log - with housemade graham crackers, organic chicken, and celery filled with goat cheese. "We're scratch cooking 101 foods with care to make them special," says Schiff.

In Washington, D.C., pitmaster Rob Sonderman of Federalist Pig applies competition-level expertise to no-frills barbecue, smoking brisket, wings, and pork for up to 18 hours. Premium wood, free range meats, and obsessive technique transforms backyard cookout fare into a transcendent experience.

According to Sonderman, "Barbecue seems simple, but incredible attention to detail separates the backyard guy from the pro pitmaster. We geek out over factors like airflow and temperature to make memorable 'cue."

Even big chains are getting in on the act, using quality ingredients to re-create family recipes. At locations nationwide, Cracker Barrel offers new Sunday Homestyle Chicken that spotlights old-fashioned pan frying. "We wanted to celebrate the tradition of Sunday dinner, so we make the chicken to order the same way Mom did - fresh, never frozen," says Cracker Barrel chef Matthew Schaefer.

Another big trend? Elevated versions of sweets and desserts. In her new cookbook, pastry chef Claire Saffitz aims to balance nostalgia with modern tastes in recipes like gourmet strawberry Pop Tarts and flaky, custard-filled bear claws.

For chef Spike Mendelsohn of PLNT Burger, plant-based riffs on fast food classics like burgers and milkshakes are his gateway to comfort food nirvana. "We use great ingredients to deliver the greasy spoon flavors people crave, but in a way that's actually good for you."

Foodie Forecast: The 10 Most Crave-Worthy New Dishes of 2023 - Ancient Grains Bring Old School Flavor

Ancient grains like millet, sorghum, and amaranth trace their roots back thousands of years, yet many of us are just now experiencing their dense textures and nutty flavor as a wave of chefs uncover their versatility. The natural next chapter in the whole grain revolution, these heritage varieties pack more character and nutrition than their conventional counterparts. Their complex rustic flavors are a taste of the past brought to life in modern recipes.

According to Torsten Jacobi, these grains aren't just historical relics - they're the future of flavorful, sustainable eating. As domestic consumption of common grains like wheat, rice, and corn continues to rise globally, ancient varieties offer solutions to diversify staple crops and meet demand. Their resilience makes them ideal for organic growing methods, while their high nutritional content delivers essential micronutrients lacking in many modern Western diets.

Yet while their benefits are timely, it's ancient grains' inherent deliciousness that makes them so appealing. Renowned LA baker Roxana Jullapat views these old-world ingredients as an avenue to layer nuanced flavors at her acclaimed Friends & Family bakery. In sourdough loaves incorporating amaranth and rye, she achieves "a sweet nuttiness and lovely toasted aroma that reminds me of home baking with my abuela."

Micaela Martegani of Miami's Ghee Indian Kitchen uses heritage grains like millet, wild rice, and quinoa to add "warmth, earthiness, and bite - they're like a humble base note in the symphony of flavors." At her restaurant, khichdi rice pilaf mingles millet and lentils in a comforting one pot meal that "transports me to my childhood in India."

According to Mighty Travels Premium member Ilana B., that sense of connection resonates across cultures: "Whether you're Italian cooking farro or Chinese making congee, grains are the tie that binds us through generations." She helps revive interest through her specialty store The Urban Grains, which offers rare heirlooms next to heritage cookbooks and hand carved rolling pins that nod to tradition.

Mainstream brands are also embracing ancient grains in response to rising demand. Dave's Killer Bread now uses Kernza, a perennial wheatgrass, in some loaves and bagels. And Banza chickpea pasta brand recently debuted a new Organic Ancient Grain variety blending amaranth, quinoa, and millet.

Foodie Forecast: The 10 Most Crave-Worthy New Dishes of 2023 - Street Food Goes High End

Street food, long seen as the casual, greasy, on-the-go eats of the working class, is getting a major image overhaul as renowned chefs reinvent classics with gourmet flair. Yet rather than alienating purists, this upscale street food movement aims to honor tradition while expanding access so more people can savor authentic dishes from around the world.

According to LA chef Kris Yenbamroong, street food represents "the soul of a place and its people." At his restaurant Night+Market, he pays homage to his native Thailand by taking cult favorites like pad kee mao noodles and sai ua sausages to new heights. Using top-notch ingredients like heritage pork and fresh Thai chiles, Yenbamroong artfully balances spice and texture in noodle dishes with "the same chaotic spirit as a Bangkok alleyway stall."

Michelin-starred chef Alex Stupak takes a similar approach at his Empellón Taqueria in New York City, where he elevates tacos and tortas with high-end touches. Housemade corn tortillas, artisanal mezcals, and luxe fillings like 28-day dry aged ribeye modernize flavors "without compromising the delicious simplicity that makes Mexican street food shine," says Stupak.

Small plates eatery Cala in San Francisco also draws inspiration from humble San Juan lunch counters, using top-notch seafood and seasonal produce to transform the hearty stews and fritters of Puerto Rico into elegant, vibrant shareables. Yet the nostalgic flavors still transport co-founder Gabriela Camara “back home, with the sun on my face and a paper cone of fried fish in my hand.”

For Chefs Ravi Kapur and Meherwan Irani of San Francisco’s Liholiho Yacht Club, their eclectic menu pays homage to the array of cultural influences woven into Hawaii’s food story. Dishes like kalua pig bao buns and kimchi fried rice nod to the islands’ multiethnic heritage by blending local, Asian, and mainland flavors “in the same scrappy spirit of aloha that makes Hawaii’s food scene so special,” says Irani.

Foodie Forecast: The 10 Most Crave-Worthy New Dishes of 2023 - Unexpected Fusions Lead the Way

Fusion cuisine is shaking up the culinary scene, as unexpected combinations from different cultures create revelatory flavors. From Mexican-Korean tacos to Thai-Cajun stir fry, these Frankenstein-food mashups make room for innovation and open diners to new taste experiences. According to chefs, the key lies in balance - seamlessly blending the best of multiple cuisines while honoring tradition.

"Fusion represents a sense of possibility in cooking," says Jean George Vongerichten, whose New York restaurants pioneered unlikely mergers like French and Vietnamese. "It's not just combining random ingredients. You search for harmonies between seasons, textures, aromas." At his Spice Market, curry spiked fish head soup and Wagyu beef satay artfully fuse Southeast Asia's piquancy with Western meat cuts and plating. Vongerichten credits an experimental mindset: "Be open to all influences - trust your palate, and amazing new directions emerge."

That spirit now animates a new generation of chefs like Danny Bowien of Mission Chinese Food. Dishes like kung pao pastrami reimagine Chinese classics through the lens of Bowien's Korean and Oklahoma roots, blending familiar flavors in unexpected ways. According to Bowien, "I cook what I want to eat - my vision doesn't fit strict rules." By following his cravings, he creates "weirdly harmonious" symbiosis between culinary worlds, like General Tso's sauce on a burrito. "When flavors from different cultures mingle, they gain new depth and perspective."

Home cooks are also getting kitchen alchemy. "I love dreaming up fusions that capture my multi-ethnic background," says blogger Leela Krishnaswamy, whose Indian, Thai, and American heritage inspires experiments like samosas stuffed with mac and cheese or masala shrimp tacos. According to Krishnaswamy, imagination fuels inspiration: "Let flavors guide you. Don't be afraid to juxtapose different spices and ingredients until you create something that sings."

Industry experts note fusion's ability to make global cuisines more accessible and familiar. Combining foreign flavors with hometown favorites helps ease diners into new territory. "Our kimchi quesadilla bridges the gap between LA comfort food and Korean flavors people find intimidating," says Roy Choi of Kogi BBQ fame. By blending kimchi's funky crunch with melty cheese and tortillas, Choi makes Korean cuisine less alienating to newbies.

Travel also feeds fusion's appeal, as transplants import flavors from home. "When immigrants come to America, we recreate the tastes we miss using local ingredients," says Nigerian chef Tunde Wey in New Orleans, where he blends Southern and West African traditions in flaky empanadas filled with jollof rice. According to Wey, this culinary cross-pollination enriches communities: "Good food should be inclusive, not exclusive. Fusion cooking builds bridges."

Foodie Forecast: The 10 Most Crave-Worthy New Dishes of 2023 - Nostalgia Makes a Comeback with Modern Twists

Nostalgia is a powerful force in the culinary world, with familiar flavors and foods offering comfort in uncertain times. Yet chefs are reinventing comfort cuisine for modern palates by putting fresh spins on the classics we crave. From gourmet versions of beloved snack foods to upscale riffs on fast food, these nostalgic dishes retain their soulful appeal while appealing to adult tastes.

Childlike joy meets adult sophistication in the reinvention of snack and junk food. At spots like New York City’s Sunday in Brooklyn, Chef Caroline Schiff conjures fond memories through elevated snacks like s’mores with housemade graham crackers, organic fried chicken tenders with distinctive spice blends, and ants on a log using peak-season celery and high-quality cheeses like goat and gorgonzola. “We make snack time special again by using great ingredients to create playful, craveable foods,” says Schiff.

In Chicago, chef Stephanie Izard of Girl & the Goatoffers her own unique spin on nostalgic party snacks and appetizers. Dishes like Scotch eggs encasing flaky sausage in a crispy fried egg, shiitake mushroom risotto balls with truffle aioli dipping sauce, and kimchi-cucumber summer rolls with peanut hoisin sauce reinvention childhood bites like pigs in a blanket with global influences and luxe touches. Izard aims to evoke memories of “eating junky snacks as a kid, while showing the flavors I love as an adult.”

Fast food and diner fare are also getting gourmet glow-ups at restaurants nationwide. In DC, James Beard-nominated Chef Spike Mendelsohn adds inventive plant-based twists to fast food at PLNT Burger, with offerings like the BFC (Blackbean Fried Chicken) and shakes made from cashews and coconut. Using quality ingredients, Mendelsohn aims to deliver “the nostalgic flavors people crave from fast food joints and diners, but in a way that’s actually good for you.”

Meanwhile in LA, David Wilcox of Restaurants Unlimited pays homage to timeless diner fare at his Blueprint and Stacked restaurants with dishes like Korean fried chicken and waffles, five-spice beignets with Chinese mustard dipping sauce, and chorizo chili goat cheese fries. Breathing new life into familiar dishes through bold global accents and unique flavor pairings, Wilcox notes that “diners want adventure, but still crave those uncomplicated diner flavors.”

For many chefs, nostalgic desserts and baked goods hold special appeal. At her LA bakery Valerie Confections, Valerie Gordon reimagines lunchbox and snack stand sweets, with treats like salad sandwich cookies (Nutter Butters dipped in chocolate), candy necklaces fashioned from sugar lace, and cake push-pops reinventing the mass market confections of her youth. “I recreate familiar flavors from my childhood using quality ingredients to heighten the experience,” says Gordon.

Foodie Forecast: The 10 Most Crave-Worthy New Dishes of 2023 - Look East for Umami-Rich Flavors

The savory, mouthwatering taste of umami drives cravings worldwide, and this fifth taste is enjoying newfound fame as Western chefs look East. Characterized by rich, meaty flavors and satisfying depth, umami hits all the right buttons for pleasure sensors thanks to amino acids like glutamate and nucleotides like inosinate. And Asian fare turns up the umami dial to 11.

According to Chef Dale Talde, growing up in a Filipino-Chinese family attuned his palate to umami from a young age. "I was weaned on soy sauce, fish sauce, and oyster sauce - powerful umami bombs that impart deep, intoxicating flavor." At his restaurants, Talde balances these salty, fermented accents with fresh aromatics to let umami shine. His bistek tagalog marinates fatty hanger steak in soy, calamansi citrus, and black pepper for a perfect salty-sour balance. "You get that explosive umami flavor coupled with bright, tangy citrus - it's insane," says Talde.

Japan's umami-rich dashi stock also inspires chefs worldwide. For LA-based Niki Nakayama, the delicate seaweed and dried fish broth embodies umami's essence. "Good dashi is the heart of Japanese cuisine - a huge umami burst that enhances other ingredients," she says. At her kaiseki restaurant n/naka, Nakayama's Edomae dashi melds smoky bonito with sweet kelp. She enhances the stock's savoriness with mushrooms, roasted tomatoes, or cured meats when serving as soup. "Dashi becomes a flavor amplifier - it intensifies other tastes while mellowing their edges," says Nakayama.

According to Mighty Travels Premium member Gary C., Chinese sauces and condiments also unlock mouthwatering umami with fermented magic. At his restaurant The Steamer in LA's Chinatown, he layers on umami notes through XO sauce, fermented black beans, and salted duck eggs. But Gary cautions that balance is key. "A little umami goes a long way - you want to coax it out, not overwhelm the palate." So he counterbalances rich sauces with fresh aromatics like scallion and ginger. A marinade of soy, fermented bean paste, and sesame oil "gives my fried tofu that perfect savory punch without overshadowing the light, crispy tofu flavor," he says.