Food Trends You'll See Everywhere In 2024, According To Southern Living Editors
We're peering into the crystal ball to predict the next big things in food.
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
Foods go in and out of style just like fashion. (Iceberg lettuce, once the hammer pants of produce, has mounted a steady comeback as of late, for example.) As editors, we watch the trends ebb and flow, whether it's spotting patterns on restaurant menus, or watching what new products are flooding grocery store shelves. We can't predict the future, but we have some good guesses about trends in food you'll be seeing in 2024. Read on to find out what Southern Living editors are betting on being popular in the coming year.
French Toast
This breakfast dish might be nothing new, but what's old is new again. Beyond the classic, people are clamoring for new takes on the custard-soaked bread dish. "We've been seeing it rise in search, including French toast casserole, French toast muffins, and eggnog French toast," says Senior Digital Food Editor, Kimberly Holland.
Antonis Achilleo; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos
Overnight French Toast Casserole
Spritzes
You may have noticed spritz cocktails popping up on local menus near you. Assistant Homes Editor Cameron Beall saw the "Hugo Spritz," also known as a St. Germain Spritz just about everywhere this summer. Even the classic Italian version of the cocktail is getting increasingly popular stateside. "Aperol spritz has been higher in search in the last year," notes Holland. We think you'll be seeing all sorts of bubbly twists on this cocktail formula next year.
Frederick Hardy II; Food Stylist: Chelsea Zimmer; Prop Stylist: Mat Gibilisco
Mezcal and Sotol
Move over tequila, because if Deputy Editor Lisa Cericola is reading the tea leaves properly, these two spirits are poised to be more popular than their well-known relative, tequila. Mezcal is made from a variety of agave plants (unlike tequila which is only made from Blue Weber Agave), and the complex spirit is set to appear in a variety of familiar cocktails. The agave used in mezcal is also roasted, imparting a smokier taste to drinks than tequila, too.
Also gaining popularity is sotol, an earthier cousin to tequila hailing from northern Mexico. It's made from a shrub commonly known as desert spoon. Like mezcal, the plant is roasted, but the resulting spirit is brighter and more grassy than mezcal.
Non-alcoholic Beverages
For the last few years we've seen a sharp rise in the prevalence of mocktails, non-alcoholic spirits, beer, and wine. As more people look for refreshing drink options without alcohol, restaurant menus and small producers have developed a plethora of tasty options. Travel and Culture Editor Tara Massouleh McCay only sees this trend expanding as bars dedicated to these drinks pop up, and more companies like Free Spirits, which crafts non-alcoholic versions of your favorite spirits, grow.
Italian-American Dishes
Chicken Parmesan, Italian chopped salad sandwiches, and baked ziti are all on the rise. Channel your inner Tony Soprano, and put on a pot of gravy (i.e. red sauce), because all sorts of Italian-American classics are gaining popularity, according to Holland. The hearty cooking makes use of a lot of affordable staple ingredients like canned tomatoes, dried pasta, onions, and garlic, which as groceries only become more and more expensive makes the cuisine even more enticing. Again, this food isn't new, but just more popular than ever.
Stacy Allen; Food Stylist: Emily Nabors Hall; Prop Stylist: Hannah Greenwood
Snack Boards
We won't call it "girl dinner," but grazing, charcuterie, or snack boards (whatever you want to call them) are here to stay, according to Deputy Editor Cericola. A collection of small snacks from fruit, to dips, or cheeses is an easy way to feed guests when hosting (and also doubles as the ultimate lazy dinner). Although the format is ultra-customizable, we have thoughts on how to create the ideal Southern-style board for whatever the occasion.
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
The Ultimate Southern Charcuterie Board
Tahini
"To me, tahini isn't a trend, it's just something I grew up eating, but more recently, beyond hummus, I see the paste being used in everything from salad dressings to baked goods," says Alana Al-Hatlani, Assistant Food Editor.
The ground sesame paste is nutty and creamy, a perfect companion for chocolate, but also works beautifully in many savory applications, including silky pasta sauces and drizzled over grilled meats. Commonly used in Middle Eastern and Mediterranean cooking, which Holland says is also seeing uptick in search, there's even more reason to believe that tahini's popularity will only grow.
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Keely
Easy Chocolate Cake With Tahini Buttercream
The Wedge Salad
Holland has also seen a resurgence of wedge salads, both in restaurants and in new cookbooks like The Global Pantry Cookbook. While iceberg was once out of favor as romaine and spring mixes became more popular, it seems the crunchy classic is back. Dressed up with a creamy blue cheese dressing and bacon, the wedge salad is certainly one of the more enjoyable ways to eat lettuce, that's for sure.
Related: 12 Food Trends Southern Chefs Are Looking Forward To In 2023
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