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This Year's Trendy Ingredient
In our Best of 2008 poll, the majority of you picked pomegranate as your favorite trendy ingredient this year. However, Yum and I have to disagree. Due to its incredible popularity and extreme exposure (it's been seen everywhere from wrapped around hot dogs to dipped in chocolate) — bacon is our editor's pick for favorite trendy ingredient.
What's Your Favorite Trendy Ingredient of 2008?
Much like fashion or beauty, the epicurean world ebbs and flows. Certain ingredients or techniques fade away into obscurity while others suddenly come to the culinary forefront.
This year it was all about the pig — using the whole thing, from snout to tail.
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Let's Dish: What Foods Are You Sick Of?
On last Wednesday's season finale of Top Chef, guest judge Rocco DiSpirito declared that he was sick of eating foie gras.
Although, I have to side with fellow judge Branford Marsalis, who claimed he "could eat foie gras all day," I can completely relate to Rocco when it comes to being tired of certain foods.
Personally, I'm weary of seeing nothing but crème brûlée, sorbet trios, and flourless chocolate cakes on dessert menus.
Let's Dish: What's Your Favorite Cookbook of All Time?
Since I just quizzed your knowledge of classic cooking works, I figured I'd go full circle: Whether it's battered and old or trendy and new, I'm curious to know what your most beloved kitchen book is. I have so many, it's hard to pick, but among them, I love the Bon Appétit Cookbook for its exhaustive collection of American recipes, and Ten by Sheila Lukins for its thoroughly tested instructions, as well as On Food and Cooking by Harold McGee. Even though the last isn't technically a cookbook, it's a great resource for understanding the chemical interactions between food ingredients, and the science behind various cooking methods.
Billionaire's Bacon Is Porky Heaven on a Plate
We recently declared bacon to be our editor's pick for top trendy ingredient of 2008. To honor the new titleholder, I thought I'd pay homage to my favorite ingredient by making a dish that highlights its pure essence.
When Sugar staffer MandyWH first sent me this recipe, I had to pinch myself to make sure I wasn't dreaming.
Catching Up With Top Chef's Jen Biesty
What do you do when your 15 minutes of Top Chef fame have ended and the latest crop of cheftestants are the talk of the town? Well, you take a tip from season 4's Jen Biesty and go back to the kitchen. Not just any kitchen, but a well regarded kitchen in one of the busiest parts of town.
Relax With Republic of Tea's Decaffeinated Rooibos Line
Tea has been an incredibly trendy ingredient for the past two years. Recently, I was bombarded by so many different types of new tea products that I was quite overwhelmed. So much so that I avoided the enormous amount of tea booths at the Fancy Foods Show.
What's Yummy This Week — YumSugar Weekly Recap
- Begin 2009 on a sweet note with sticky honey buns.
- Or, if you are avoiding sweets, consider a wholesome, nutritious, and sophisticated Winter salad.
- PartySugar plans an elegant New Year's Day lunch fitting for any classy occasion.
- Find out what sets Président's new brie log apart from the rest.
- From minimalist to intricate, PartySugar's picked out the most stylish Champagne flutes.
- In our Best of 2008 series, we reveal our pick for the year's most trendy ingredient.
- Tell us what your culinary resolutions are for the new year.
Trend Alert: Sherry
Back in February I printed out a cocktail recipe from the Seattle Times that featured sherry as an ingredient. Like many recipes I print out, it got buried and forgotten. Until now, recently I've been noticing sherry everywhere.
Try Something New Side: Quinoa Salad With Mangos & Walnuts
Quinoa is a super trendy grain right now, especially amongst the health conscious crew - you know which crew I'm talking about those hip natural foods folks who shop at farmer's markets and are buddies with the fish guy at Whole Foods. I don't consider myself a member, but every now and again I love a good salad full of distinctive flavors and fresh ingredients. This can be made for a picnic or barbeque, and pairs well alongside grilled meats and chicken.
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