Trending Now: Three Trends We’re Looking Forward to in 2023

With 2023 officially underway, we took a last look back at the trend predictions for the year and picked out a few of the food and flavor forecasts that rose to the top, pulling from Carbonate, Datassential, and Flavor & the Menu.

Brown butter – Tipped by Flavor & the Menu, we’re totally on board with brown butter as a trending flavor this year.  It’s decidedly old-school, a bit luxurious, and perhaps most importantly, it’s an ingredient that’s already in every restaurant pantry. Brown butter’s signature nutty richness can complement all manner of dishes, and it’s dynamite on pasta!

This seasonal special from Chef Lindsey Malland at Mama Stortini’s in the Seattle area totally nails it, keeping it simple to let the rich butter flavor shine, deepening it with sauteed mushrooms, and balancing it with the salty tang of mizithra cheese.

Brown Butter Mizithra Spaghetti by Chef Lindsay Malland

Maitake mushrooms – The widely-quoted experts at Carbonate and AF&Co tabbed maitake mushrooms as their dish of the year, and we’re here for it. Mushrooms in general will no doubt continue to have their moment, but the maitake (aka “hen of the woods”) in particular could shine in 2023, thanks to a winning combination of umami flavor and texture. Though it’s a cultivated variety and thus more available, it has exotic appeal, plus all the health and sustainability benefits of the mushroom category.

This dish from Pierre Hotel chef Ashfer Biju leans into the fall season appeal of mushrooms with roasted butternut squash and sage, using maitake as the star in a surprisingly dairy-free vegetarian pasta plate.

Campanelle Pasta with Butternut Squash, Maitake Mushrooms, Sage & Chilies by Chef Ashfer Biju

Chicken skins – Part food waste solution, part crunch power, chicken skins lend crispy richness in lots of ways, from garnishing a mac and cheese to a straight-ahead snack. Textural elements never go out of style, and crispy, crunchy contrast is especially on point.

This dish from Chef Tish Rodgers of Levy Restaurant Group goes to Nashville Hot with her chicken skins, as a crunchy topping for a Cajun mac and cheese. Yes!

Cajun Mac and Cheese with Nashville Hot Chicken Skins by Chef Tish Rodgers