10. Bone broth
Bone broth is basically super-stock made by simmering meat or poultry bones in water with various vegetables, herbs, and spices for a very long time — up to 24 hours in some recipes — supposedly to extract every bit of nutritionally valuable substance from the bones. The advent of the eat-like-a-caveman Paleo movement gave bone broth a boost. Broth bars opened around the country, and cans and freezer packs of it began showing up in supermarkets. When Keurig began selling bone broth K-cups in 2016, Eater declared that “peak bone broth” had been reached — but apparently its popularity is still on the upswing.
Ramen might be considered the gateway noodle dish — the one that introduced millions of Americans to the concept of noodles in a rich broth with various meats and vegetables as garnish. Udon (see No. 14), though based on thicker noodles, is often similar. The Vietnamese specialty called phở (pronounced approximately “fuh”) is different from both, though, because the noodles are made not with wheat (like ramen and udon) but with rice flour. The noodles are transparent and soft, and in addition to whatever meat and vegetables are in the broth, are traditionally garnished with fresh herbs and bean sprouts. Phở is already pretty visible around the country, but Uber Eats thinks we’ll be seeing a lot more of it in 2020.
Harissa is a spicy condiment — it’s been called the sriracha of the Middle East — made from red sweet peppers and chiles, garlic, olive oil, and salt, sometimes with lemon juice, onion, tomato, and/or cumin or other spices added. It is Tunisian in origin, but also eaten in Libya, Algeria, Morocco, and Israel. Unlike sriracha, it is a paste rather than a liquid, and is typically stirred into couscous and various soups and stews.
Farro is a so-called “ancient grain” — full of nutrients and hailed for its antioxidant properties. It is said to have a nutritional profile similar to that of quinoa, and looks like barley. It’s usually sold pearled, meaning that the bran has been removed, shortening the cooking time. It can be used like rice, even to make a kind of risotto, and has a nutty flavor and a firm texture. There are also a number of brands of farro pasta on the market. Because farro is a type of wheat, it isn’t gluten-free, though some dieticians say that it may not cause problems for those with mild gluten intolerance.
6. Brussels sprouts
Related to cabbage (see No. 15) and cauliflower (see No. 13) — as well as to the inevitable kale — Brussels sprouts have been having a moment for several years now. As long ago as 2016 the Huffington Post described them as “the king of trendy comfort foods,” going so far as to ask rhetorically if they were the new mac n’ cheese. Maybe not, but farmers report as much as a tenfold increase in demand for the vegetable in recent years, and they’re being packaged with kale and other popular ingredients in supermarket vegetable mixes and showing up on menus around the country — often paired with bacon, with which Brussels sprouts seem to have a natural affinity.
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