5 food and cooking trends for 2023, according to Food52

2022 was a year of viral foods. It was impossible to escape talk of butter boards, caviar bumps, and, of course, the negroni sbagliato (with Prosecco in it). Cloud bread, so-called “Healthy Coke” (aka: a shrub), and baked oatmeal all enjoyed moments of stardom. We debated the merits of pasta chips, chicken caesar wraps, and that blue smoothie from Erewhon that spawned many a copycat.

Rather than trying to predict the next big fad — destined to blow up and fade away in a matter of weeks — I wanted to consider the way we ate in 2022 from a more practical perspective. So, I asked my fellow editors to share what will change about their approach to food in 2023. Here’s what they came up with:

Our 2023 food rules

1. Cooking with stock -> Cooking with water

“This year, I’m using water instead of stock whenever possible. Water from my faucet is free (I think?) and doesn’t take up any of my perpetually disappearing pantry space. Also, flavor. Water (in place of stock) keeps my braises and soups light and crisp, and I’m into that right now. Turn your faucet on and join the water movement.” — Paul Hagopian, Editorial Intern

2. Still wine -> Sparkling wine

“Bubbles make every occasion feel special, whether it’s a pink pet-nat enjoyed with a cheese board for weeknight dinner (eaten in front of the TV, naturally) or a sparkling red sipped alongside a burger at my favorite natural wine bar. Don’t get me wrong, I love all wine, but these days it’s the sparkles for me.” — Madison Trapkin, assistant editor

3. Dining out -> Dinner parties at home

“For me, dinner parties bring back a sense of the salon nostalgia: everyone chatting over a delectable spread we’ve all made (it certainly helps that most of my friends are professional chefs). Plus, my favorite music is always playing (goodbye weird hipster Muzak!). The dinner party is also a nice low-pressure way to gather in 2023. Maybe you have sober friends, or a friend who really can’t afford a dinner out right now — at home, everyone’s invited to the table in whatever way they can show up. Bring an appetizer, bring an ice breaker, or bring a lovely aperitif; there’s something for everyone.” — Emily Ziemski, food editor

4. Cold salad -> Cooked salad

“Give me all the comforting, hearty goodness of a baked salad (à la this roasted squash and cauliflower number) over cold lettuce and raw veggies swimming in a pool of dressing any day of the week.” — Erin Alexander, managing editor, content

5. Soft yolk -> Hard yolk

“The internet loves a runny yolk, but I have never seen the appeal. I firmly stand by a 10-minute hard-boiled egg, sometimes 12 if I forget. Does the recipe call for a jammy egg? I’m leaving it in for four more minutes. Does the recipe need a fried egg with a gooey center? I’m flipping it over and letting it fry until it’s cooked. For me, it’s the taste. Don’t get me wrong, I love eggs, but I prefer the flavor of the whites over the yellow, which is why I’m a hardcore fan of the overcooked egg.” — Dominique Evans, social content creator


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