2019 Food Trends and Recipes to Try

These food ideas are trending now. Discover what’s having a moment in kitchens and on menus.

Homemade food made from quality ingredients and prepared with care will always be in style.
Every year brings new food trends that explode on social media and then show up in stores and on restaurant menus. Some trends endure because they offer real flavor, nutrition, or convenience; others fade quickly. Below I highlight the ones I think are worth embracing—many with recipes to try at home.

Notable trends:
Kombucha and other fermented foods like kimchi and sauerkraut continue to gain attention for their probiotic benefits and digestive support. Fermented foods add depth and tang while supporting gut health.
Alternative pastas made from chickpeas, lentils, quinoa, or other non-wheat ingredients are rising in popularity, offering more protein and fiber. Spiralized vegetables—zucchini “noodles,” for instance—are a fresh, lighter pasta alternative.

Mushrooms remain a favorite for their umami richness. Whether dried, fresh, or powdered, mushrooms enhance savory dishes and contribute important micronutrients. They’ve long been valued in traditional medicine and are now a mainstream ingredient for boosting flavor and nutrition.

Purple produce such as forbidden rice, Peruvian potatoes, and purple haze carrots are both beautiful and nutritious. Their pigments indicate higher antioxidant levels, and they make colorful, eye-catching dishes.

Less sugar, lighter desserts are trending as people choose fats and alternative sweeteners with lower glycemic impact. Desserts are being reimagined to reduce refined sugar while maintaining indulgence and great texture.

Hemp and oats are gaining renewed popularity. Hemp seeds are a complete plant protein and hemp oil and ground hemp can be used in many preparations. Oats continue to resurface in new forms—oat milk and oat milk yogurt are now mainstream non-dairy choices.

Plant-forward eating continues to grow. Vegetables are taking center stage, with emphasis on satisfying, protein-rich plant foods rather than relying on meat as the main component.

Homemade condiments are a simple way to upgrade meals. Making sauces, dressings, and salsas at home reduces processed ingredients and sodium while adding personality to dishes. A good garlic confit or fresh salsa can transform a simple plate.

Avocado remains a favorite: versatile, nutritious, and full of potassium. From guacamole to avocado toast and avocado oil, this fruit is used across savory and even some sweet preparations.

Global seasonings and flavors are increasingly embraced. Home cooks and chefs are exploring African, Israeli, and Peruvian spice blends, along with Middle Eastern and Latin seasonings, to add complexity and excitement to everyday meals.

High-protein snacks are a booming category: yogurt, nuts, seed and nut butters, hummus, cheese, hard-boiled eggs, low-glycemic granola, and whole-grain protein crackers make convenient, satisfying choices. Try making snacks at home—seeded crackers and homemade hummus are easy and rewarding.

Trends I’m less enthusiastic about include the extreme keto approach and many highly processed “faux” meats, which often contain preservatives and artificial flavorings. Watch for vague ingredients labeled “natural flavor”—they can hide complex additives. Read labels and choose whole, minimally processed products when possible.

Instant Pot cooking remains popular for good reason. Since its introduction, pressure-cooker recipes have made weeknight cooking faster without sacrificing flavor. It’s a practical appliance for busy kitchens.

I hope this roundup inspires you to get into the kitchen and try something new. The dessert-hummus debate continues, but experimenting is part of the fun.
Happy cooking,
Karen

Linked Recipes:
Spicy Red Kale Chips with Cashews and Miso
Zucchini Noodles with Sun Dried Tomato Pesto
Vegan Ramen Bowl with Umami Broth, Vegetables and Tofu
Portobello Mushroom Pizzas with Crispy Kale Ribbons
Karen’s Shiitake Mushroom “Bacon” — vegan
Creamy Layered Purple & Ivory Mashed Potatoes
Shaved Carrot Slaw
Fresh Mint Chocolate Truffles — vegan
Vegan Strawberry “Ice Cream” with Cashew Brittle
Spinach and Feta Tart with Hemp Seed Pâte Brisée — gluten-free
Karen’s Blueberry Oat Linzer Bars — gluten free
Buddha Bowl with Beets, Quinoa and a Bevy of Vegetables
Karen’s Garlic Confit — a silky, spreadable condiment
Fresh Cherry Salsa
New Guacamole with Roasted Zucchini and Lime Zest
Crab Tostadas Bites with Avocado-Cucumber Mash
Karen’s Amazing Jerk Chicken
Karen’s Peruvian Spice Blend
Karen’s Za’atar Seasoning Blend
Fabulous Fattoush — A Middle Eastern Salad with Vegetables and Toasted Bread
Karen’s Gone Crackers — foolproof gluten-free seeded crackers
Fabulous Tandoori Chicken in an Instant Pot
Incredible Instant Pot Split Pea Soup — With Too Many Vegetables
Karen’s Homemade Salt-Free Sazón Cuban Seasoning
Unbelievable Mild Apple Cider Hot Sauce