Following the Black Tap fervor of 2016, we’re seeing more maximalist sundaes spring up across the country. Portland, Oregon ice cream mavens Salt & Straw opened Wiz Bang Bar in the same city, with four nostalgic sundaes on the menu—including PB&J and strawberry shortcake. Chef Andrew Carmellini imagined a dreamy date with Sophia Loren for the espresso- and rum-charged sundae for two at Leuca in New York City.
From zucchini noodles (AKA zoodles) and quinoa-based spaghetti to lasagna sheets made from beans and lentils, there's no shortage of alternative pasta these days. And according to Whole Foods, the category is only going to continue to grow in popularity come 2017. Many of these alternatives are more nutrient-dense than conventional noodles, so we're happy to see that these innovative pastas will be sticking around.
Sardines may not be the most popular fish in the sea, but according to Sterling-Rice Group, that's about to change. "With sardines, you think of this outdated looking package, something that your grandfather would eat. [But a] couple brands out of Portugal are putting a modern spin on sardines," says Moskow, adding, "They're [making] interesting flavors, smoked varieties, and these really plump, [oily] looking pieces of fish as opposed to the skinny thing, where you saw the bone and it didn't look appealing and was really smelly. Sardines are high in omega-3 fatty acids, high in protein, high in umami flavor, all things that are trending."
As refugees flee their homes and come to America, they're bringing their culinary tastes with them, which has inspired some unique flavor fusions, according to Sterling-Rice Group's 2017 trends and predictions report. "Where we're seeing this now the most is in [the] war-torn Middle East, with Afghanis, Syrians, Persians all fleeing the area and their food culture trickling down and out," says Liz Moskow, the culinary director at Sterling-Rice Group. "[We think there will be a] Middle Eastern fusion cuisine that will be led by Persian influences, with pomegranate, sour cherries, sumac, fenugreek, orange blossom. We'll probably it combined with the base of that of more traditional Afghani cuisine. Not just hummus and kabob, but these more delicate flavors."