7 Spring Food Trends You’re About to See Everywhere

PureWow

It’s official: We’ve reached peak CBD saturation, and even your grandma drinks her coffee with oat milk now. What’s next? Here’s what to expect from all things food this spring. 

Credit: Twenty20

Wellness Beer

Sounds like an oxymoron, right? Marketed towards athletes the low-ABV beverages are brewed with electrolytes, sea salts and other ingredients that promote muscle recovery. But more and more non-triathletes are tossing them back, too. Because in the age of wellness, who doesn’t want a beer that packs additional health benefits? A number of craft companies like Sufferfest are pioneering in the space, although the Boston Beer Company (the folks that brew Sam Adams) just dropped a widely available version called Marathon Brewing 26.2. And yes, it’s made with Himalayan sea salt and coriander.

Credit: Nico Schinco & Erin McDowell

Sourdough Desserts

Our resident baking expert Erin McDowell, author of The Fearless Baker, swears the sourdough bread trend isn’t over. In fact, sourdough desserts are now the “it” project to whip up in your own kitchen. And no, they don’t taste sour. They’re a little bit tangy, which is exactly what’s called for when you’re eating something sugary. If you’re looking for a place to start, may we suggest Sourdough Doughnuts with Concord Grape Glaze?

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Cocktail Shots

Have you ever ordered a Bloody Mary or a martini, only to realize that you really only wanted a few sips? We’ve spotted a new trend in mixology that allows you to do just that: miniature cocktails, aka cocktail shots. Brooklyn-based Mood Ring Bar is dishing up lychee, vodka and lime shots, for example, while The Dead Rabbit and BlackTail Bar serve them up like an amuse-bouche. What’s next, cocktail shot tasting menus? (We’re in.)

Credit: Taiyaki

Soufflé Pancakes

Also known as hotcakes, these light-as-air Japanese pancakes are taking U.S. restaurants (like Souffle’s in Los Angeles and Taiyaki in NYC) by storm. Made with plenty of egg whites, the sky-high flapjacks are appealingly wobbly and oh-so-Instagrammable. Plus, you can totally DIY them.

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Unusual Veggie Juice

Putting kale in your green juice? Snooze. This season is all about juicing unusual veggies with great health benefits. Think: celery juice, which J-Lo purportedly slurps down for its anti-inflammatory benefits; and cabbage juice, which promotes gut health. Tip: If you don’t feel like feeding cabbage leaves into your juicer, Urban Remedy’s Probiotic Juice With Purple Cabbage is one of our bottled favorites.

Credit: Miniature Foodies

Miniature Foodies

Many schools, like New York City-based One World Project and Seattle-based The Northwest School, have student-run gardens that supplement cafeteria food. Kids all over the country are being taught about where their food comes from at much younger ages. And there’s a whole new budding category of meal delivery kits that teach kids how to cook, like Raddish Kids and Kidstir. Today, he’ll make his own PB&J, and in 15 years he might be opening a Michelin-star restaurant (or at least be making a reservation at one).

Credit: Half Baked Harvest

Jammy Eggs

We’re living in a yolk-centric era, folks. There’s officially a term to describe those gorgeous medium-boiled eggs crowning your avocado toast: jammy. Make a batch by bringing a pot of water to a boil, adding eggs and cooking them uncovered for six to seven minutes. Then carefully slice them and sprinkle everything bagel seasoning on top, a la Tieghan Gerard from Half Baked Harvest.

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