Discover the latest trends with winter recipes –

I love reading hot food trends predictions for the new year. Just for fun, I’ve sprinkled some of the recipes below in a nod to what’s in vogue for 2022, including kelp and mushrooms and a delicious, spicy noodle soup from Southeast Asia called Laska.

Mushroom soup with shiitake bacon, photo by Peter Taylor

Kelp tops the list of popular foods, because it’s not only good for us, but it’s a sustainable food that we should all learn to love. An easy way to add it to your diet is this seaweed salad with kale and cucumber flavored with toasted sesame oil, ginger and soy.

It’s not hard to see why food forecasters think Laska coconut curry soup will be in vogue in 2022; This velvety soup is spicy, creamy (from coconut milk) and filled with rice noodles, plus optional proteins, all infused with lemon juice and cilantro.

Continuing the trendy theme, it’s time to add more mushrooms to your menu, including a delicious vegetarian mushroom soup with shiitake bacon. Double the amount of shiitake bacon as you can find yourself nibbling on these addictive pieces well before sprinkling them over the soup for garnish.

The new year arrived with a series of wet days followed by snow, and I was turning to citrus and citrus flavors to spice up the palate and my dinner plate. Enjoy this beetroot and citrus salad with pine nuts dressing. For a hearty January lunch or dinner, pile on the delicious relish at My Big Fat Halloumi Salad that includes fresh tangerines, chickpeas, dates, nuts, watercress, and more (plus, there’s this recipe, video tutorial and link to another pile-on salad).

Walnut Tart with Bacon and Cheese

Mountain skier or not, treat yourself to this fun, après-ski-inspired recipe for butternut tart with bacon and cheese. And don’t miss the extra recipes—nut broth with miso, ginger, maplene, butternut squash, and chickpeas—to use up leftover butternut squash.

It’s football season, which in our house means wings time. And again this year, we’ll be adding to the competitive spirit with a playoff between sticky pomegranate and black pepper chicken wings and chicken wings in sticky fish sauce with peanuts and herbs. Both use dry brine before baking and the resulting wings are crunchy yet tender and filled with a sticky, finger-licking sauce.

Other options for playtime (or anytime) include the delicious Pajeon Pancake with soy dipping sauce. Or treat everyone to frying an Oyster taco using sustainably raised Fishers Island oysters. Fry the coated oysters in the cornmeal mixture, wrap them in warm tortillas and add remoulade sauce as suggested in the recipe or any other taco type that inspires you.

Winter weather calls for slow cooking that warms the house and body, like this recipe for slow-cooked red wine. Serve the ribs and sauce over hot buttered egg noodles or polenta. A perfect winter warmth, the famous Butter Chicken curry is made with aromatic spices including garam masala (a mixture of spices), cumin and turmeric. The recipe is a 30-minute version, so while it’s not quite traditional, it’s easy enough for weekend meals.

Add this acorn squash stuffed plant to your nighttime ensemble, too. A filling requires quinoa—mixed with dried cranberries, pepitas, and green onions—but you can use any grain in stock including farro, brown rice, barley, or raspberries.

Last on the dinner menu is delicious pasta that brings us back to those mushroom cravings with Mushroom Marsala Pasta Bake. Delicious on its own, but consider adding a fried egg on top to add a bit of extra protein and richness.

For a sweet dessert at the end of the main meal, enjoy the Chewy Brown Sugar Maple Biscuits. Or, when you’re in the mood for baking and want to go beyond cookies, enjoy Dorie Greenspan’s Cardamom Crumb Cake for dessert, breakfast, or anywhere in between.

Finally, if you’re looking for more bright citrus for dark winter days, whip up a batch of super simple citrus rosemary syrup and use it in cocktails, mocktails, or hot water as a bottle to warm you through. Wishing you a happy and healthy 2022!

Citrus rosemary syrup, photo by Chip Riggle

Jenny McPherson Trevor is the founding editor of edible ruddy Magazine, a quarterly food magazine that celebrates Rhode Island’s seasonal local bounty. edible ruddy She is a member of the Edible Communities, a James Beard award-winning publishing group with more than 80 local Edible magazines in print throughout the United States and Canada.

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