In 2013, the Cronut craze kicked off an insatiable lust for Frankenpastries that blended cookies, cakes, and pies. Madness? Nah. "I'm all for the mash-up, but the taste has got to trump the novelty,” says Kat Kinsman, editor-in-chief of Tasting Table. One sweet that did it right? Robicelli's Nutellasagna.
We were into this — with a few caveats. "As long as it's sufficiently seasoned, and as long as the cook understands that just because you call it a steak, that doesn't mean it's a protein. There needs to be some balance in the accompaniments," says Eater national features editor Helen Rosner. "Maybe it undercuts the whole point of a cauliflower steak, but the best version of one I've ever had was roasted in duck fat." Sorry vegetarians, but that sounds nom-tastic.
So, what's next?
Fanciness. "Classical French food is totally back — part of the whole resurgence of the '90s thing that's happening everywhere in high-end culture," says Rosner. "I'll bet dollars to donuts that both home cooks and restaurant cooks are going to collectively rediscover the profound pleasures to be found in the iconic cookbooks of the '80s and '90s: The Silver Palate, the Zuni Cafe Cookbook, and Jeremiah Tower's New American Classics."