Bacon and kale and avocado toast – they’re haunting Instagram and probably your nightmares. We see the same foodie trends over and over again, and even if they’re delicious – let’s not lie to ourselves, bacon never truly gets old – it can get a bit boring going from restaurant to restaurant only to run into another mason jar yogurt parfait or soup shooter. The truth? If we see one more “twist on the traditional taco”, we quit.

Lucky for all of us, the culinary hive mind has been hard at work dreaming up what’s next for food and drinks in 2018, and it’s safe to say that we’re totally stoked.

Nostalgic Foods

When the world around us gets a little uncertain (hello unending political smack talk), we tend to seek comfort in the arms of tradition. For many people, that tradition tastes an awful lot like Grandma’s famous apple blackberry pie. The “good old days” will always hold a place of honor in our collective hearts which is why throwback meals have such widespread appeal. Expect to see slightly modern takes on classics like meatloaf and chicken nuggets as well as whimsical twists on playful throwbacks like gummy bear sundaes and gourmet Pop Tarts.

The “good old days” will always hold a place of honor in our collective hearts which is why throwback meals have such widespread appeal.

Plant-Based Meals

Vegetarian and vegan dining are nothing new, but plant-centric recipes have long been segregated to either a tiny corner of a larger, overwhelmingly carnivorous menu or banished to a separate restaurant altogether. And don’t even get us started on vegetarian dishes that are basically sides masquerading as a main course. This year, plant-based eating gets an injection of creativity. From cauliflower steaks to jackfruit tamales, sustainability and cruelty-free dining is strutting into the spotlight and the entire planet is winning.

Plant-forward products are flooding grocery store shelves, too. Look closely and you may see pea milk (yes, really) next to the soy milk as well as coconut yogurt, cashew milk ice cream, and tomato “tuna”.

Ethnic Breakfasts

One place bacon is wearing out its welcome is on a breakfast plate next to some scrambled eggs and white toast. Banish boring brunch ideas and got on the flavor train with dishes like:

Shakshuka: Eggs baked into a chili-laced tomato sauce and scooped up with crusty bread

Okonomiyaki: A savory Japanese pancake topped with meat, chopped cabbage, and a heap of condiments

Aloo Paratha: Unleavened flatbread that’s pan-fried, stuffed with heavily spiced mashed potatoes, slathered in ghee or butter, and served with Indian pickles or chutney

Upcycled Ingredients

Thanks to the general public’s timidity towards trotters and offal, nose-to-tail eating never quite hit the mainstream, but no-waste cooking is gaining traction as it evolves to include grains, vegetables, and fruit. Restaurants are embracing stem-to-root ingenuity and turning fruit pulp into bread, watermelon rinds and radish tops into pickles, and kale stalks into pesto. Home cooks can get in on the fun by piling veggie trimmings into a freezer bag for stock, adding beet greens to a favorite pasta recipe, and candying leftover citrus peels.

No-waste cooking is gaining traction as it evolves to include grains, vegetables, and fruit. Restaurants are embracing stem-to-root ingenuity.

Floral Influences

Forget those edible pansies that scream Hotel Dessert Plating 101. This year we’re seeing an infusion of subtle floral flavors permeating cocktails, desserts, and condiments. A lavender latte puts a calming spin on your caffeine fix, but it may take a more adventurous soul to try a marigold margarita or violet-studded risotto.

Bring the flower power home and whip up this recipe for hibiscus agua fresca:

– 1 cup of dried unsweetened hibiscus flowers (order it online or find it in your local Hispanic supermarket sold as ‘flor de jamaica’)
– ¼ – ½ cup of sugar
– Juice of 1 lime
– ½-inch piece of ginger, thinly sliced (optional)
– 1 quart of water

Mix the hibiscus, lime juice, and ginger in a large bowl or pitcher. Boil a quart of water and pour it over the hibiscus mixture. Let steep for 20-30 minutes, strain, then add sugar to taste. Too sweet? Add more lime juice. Too tart? A little more sugar. Top with sparkling water for a fizzy drink or a splash of vodka to help wash away your icky work week.

Quirky Condiments

You can have our sriracha when you pry it from out cold dead hands, but you could probably talk us into setting aside the rooster sauce for a meal or two if there was something equally tasty waiting in the wings. Gochujang is a great example; yes, it’s another chili paste, but there’s a layer of umami and an undercurrent of sweetness that is nothing short of intoxicating. Other condiments making their way into our pantry and fridge: Japanese mayonnaise, coconut aminos, kimchi, violet mustard, black vinegar, anchovy sauce, and togarashi.

Fancy Mocktails

The healthy drink crazy that gave us a cold-pressed juicery on every corner has now birthed an entire category of non-alcoholic beverages that ensure you can fit in with the martini-sipping masses without the associated buzz. Booze-free sangria, imitation aquavit, Perrier and pineapple punch, and bell pepper lemonade are all on offer as are alcohol-free spirits from brands like Seedlip so you can shake up your own botanically charged drink when the mood strikes.

We’re not saying that overnight oats and zoodles won’t ever make their way into our stomachs again, but isn’t it nice to know that soon you’ll be able to have your vegan orange blossom carrot cake and eat it too?