On the Menu: 2011 Food Trends

trendsClockwise from top left: Matthew Lightner's Willamette Valley onion salad with caramelized allium vinegar, herbs, and crisp vegetables; Three Tarts Bakery mallomars, Del Posto's one-hundred layer lasagna; flavored butters at the Girl and the Goat

‘Tis the season to be predicting trends! We know that trying to find the next big thing in food isn’t an exact science, but we do have a decent track record to fall back on: in our 2010 trend forecast, we hit the mark with macarons and meatballs. So we’re feeling pretty confident that these emerging trends will make headlines in 2011: Upscale snack cakes and candy bars: The new Lulu’s Bakery in Manhattan’s

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On the Menu: From the Hearth

If you’re a fan of Jim Lahey’s famous bread or Neapolitan-style pizzas, you're in luck: the dough maestro himself will be cooking at the Beard House tomorrow night, and his menu, which includes some of his signature breads, is after the jump: Hors d’Oeuvre Deep-Fried Veal Meatballs Arancini Morels and Thyme on Stirato Cannellini Beans and Pancetta on Stirato Pane Casareccio Dinner Olive Oil–Poached Artichoke Salad with Arugula, Parmesan, and Lemon Vinaigrette Asparagus Sformato with Shaved Asparagus, Guanciale, and Pane di Comune Roasted Suckling Pig with Kumquat Marmalade and Spring Onions Braised and Grilled Baby Spring Lamb with Ramps and Cannellini Beans Strawnoffe

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