6 NYC Food Trends You Can Try at Home
Sometimes those crazes have involved a burgeoning appreciation for an established cultural tradition from around the world — arepas, poké bowls, Korean barbecue. At other times these crazes have just involved particular purveyors taking a familiar item more seriously — like the doughnut renaissance spurred by Doughnut Plant and Dough.
But the most alluring and often ridiculous food trends in New York City tend to involve something truly novel, eye-catching, and sometimes just weird. Fortunately, for those of us who are taking pandemic conditions seriously, there are options to bring some of the novelty of those trends home for the Instagrammable weirdness you may have been missing.
These are some of the recent New York City food trends that you can try for yourself.
Raindrop Cake
Like a lot of food trends that sweep New York, the Raindrop Cake can be traced back to Japan. Created by the Kinseiken Seika company outside Tokyo, the clear, jiggly cake was originally introduced as water mochi. In 2016 a Brooklyn-based digital marketer named Darren Wong set out to introduce the strange “edible water” to New York at the Smorgasburg food festival, and the strangely beautiful dessert took off.
Now Wong sells kits with everything you need to create your own low-calorie jellyfish/breast implant confection at home. For $36 the kit includes ingredients, molds, and bamboo trays for six raindrop cakes served with brown sugar syrup and Japanese Kinako flour.
Cronuts
Dominique Ansel Bakery
When French pastry chef Dominique Ansel introduced New York to his chimera dessert blending a croissant with a doughnut, it was an overnight sensation with lines around the block to try the flaky fried goodness. They were such a hit that a more pedestrian version of the cronut made its way to Dunkin around the country.
Since then, Ansel has unveiled a number of buzzworthy and inventive creations, like What-a-Melon ice cream, Zero-Gravity cakes, and frozen s’mores. But if you want to try the sensation that started it all, Ansel has shared his original cronut recipe.
And if it turns out that you’re not quite at the level to emulate a world-renowned French pastry chef, you can always try the knock-off version with these simple biscuit dough donuts you can make in an air fryer.
Ramen Burger
Here’s another food craze imported from Japan. The ramen burger has popular in the Fukushima region for some time, but it was first introduced to New York by chef Keizo Shimamoto’s restaurant Ramen Shack in 2013.
The simple fusion of Japanese and American cuisine is pretty much exactly what it sounds like. Instead of a standard white bread bun, ramen noodles are cooked to chewy perfection, pressed into a bun shape, then seared in sesame oil until the outside is crispy.
Inside that bun you can place whatever kind of burger you like, but Shimamoto’s version involves a beef patty served with arugula, scallions, and a signature sauce. While your results with instant ramen are unlikely to match the quality of Shimamoto’s buns, this recipe should help you get close.
Ube Ice Cream
Gemma’s Bigger Bolder Baking
The purple yam known as ube is a staple of Filipino desserts. In recent years its distinctive, almost floral sweetness has grown in popularity in NYC, showing up in a variety of baked goods and in the Philippines’s signature take on shaved ice — halo-halo.
The fluffy ube mamons — sponge cakes — at Red Ribbon Bakeshop are a great introduction to what has made it such a popular ingredient. There is also the delicious flan-like ube halaya. But maybe the most craveable and craze-worthy uses of ube is as a flavor of ice cream.
This simple recipe calls for ube extract or powder, rather than using actual yam — but the distinctive ube flavor still comes through in the delicious results.
Grasshoppers
Food Republic
Speaking of climate change… oh, were we not talking about climate change? It’s always just lingering in the background — a portent of doom hovering over all our thoughts about the future? Cool.
Anyway, speaking of climate change, one of the most important changes our society will need to make in order to mitigate its catastrophic effects it to shift our food supply to a more sustainable model. And one of the keys to that effort will be a shift away from meat to less wasteful protein sources.
Plant-based alternatives like impossible burgers and beyond meats are a likely component of that shift, but one of the most efficient forms of protein on Earth is also one of the easiest to come by — bugs. With that in mind, restaurants like The Black Ant have introduced insects as a fashionable part of NYC dining.
You might be thinking that’s gross, but in reality…it is. Bugs are weird and gross, and the idea of eating them is not appetizing.
But chances are there’s already something in your diet that would be gross if you weren’t used to it — aren’t lobsters basically sea bugs anyway? So if you can find a way to get over that mental block and make those bugs appealing — as cultures around the world have been doing throughout history — you might be ready for the Snowpiercer dystopia that lies ahead.
With that in mind, you can buy a bucket of crunchy dried grasshoppers to start experimenting with cooking. And, while not as inventive as Black Ant’s grasshopper-crusted shrimp tacos, these recipes for curried tempura grasshoppers and Oaxacan chapulines tacos sound downright edible.
Hot Cocktails
Okay, this is hardly a new or a specifically New York trend, but with restaurants and bars moving outdoors in the middle of winter, people have been warming themselves with hot beverages. But there’s nothing to stop you from bringing that heat home to enjoy a tipsy winter night on a balcony, rooftop, or fire escape.
From hot toddies to hot buttered rum, spiked hot chocolate, and mulled wine, the possibilities are endless. A hot cocktail can be as simple as Irishing-up a cup of coffee, but we recommend getting your hands on some citrus peel and mulling spices — cloves, cinnamon sticks, allspice, stare anise, and nutmeg — and start experimenting with some cheap red wine or apple cider spiked with your favorite brown liquor.
