10 Restaurant Trends to Try at Home

There’s a reason you don’t see chicken cordon bleu or beef Wellington on many menus these days: Like palazzo pants and shoulder pads, those dishes went out of style long ago. Restaurants are always switching things up—and you can do the same thing at home by trying new trends to make entertaining a few friends and even dining solo more special. To elevate every eating occasion, read on for 10 ways to bring restaurant trends home. Don’t worry; all of them are much simpler than trying to stuff a chicken breast with ham and cheese.

1. Cook with market-driven, hyper-seasonal ingredients.
Peak-season produce is at its peak flavor-wise too, so you can keep the ingredients list short and the prep simple and still get delicious results. Late-season tomatoes, like Brandywine heirlooms, tend to taste like cardboard at the beginning of summer, but buy them ripe toward the end and all they need to shine is a drizzle of olive oil and a sprinkle of sea salt. Other trendy fruits and veggies with a short season: shishito peppers and tomatillos (summer), delicata squash and Jerusalem artichokes (fall), persimmons (winter), and fiddlehead ferns and ramps (spring).

2. Try new grains.
Actually, ancient ones. That’s the term for amaranth, millet, spelt, and the other ancient grains popping up on high-end restaurant menus across the country. Because most of them are whole grains, they have a nutty taste and hearty texture that adds depth and earthiness to any dish. Use them in place of Arborio rice in risotto, as a substitute for oatmeal in the morning, or in salads with chopped nuts or pita chips, shredded or crumbled cheese, and something dark green and leafy. Toasting them before you boil them in salted water really brings out their flavor.

3. Incorporate Middle Eastern ingredients.
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Source:: Bon Appetit