One of the many, many food predictions for 2022 is that plant-based chicken will be the next frontier in meatless eating. KFC has pushed that forward with the nationwide launch of its Beyond Fried Chicken, available now for a limited time.
But Americans still love chicken, certainly more than they love squid — not that there’s anything wrong with squid — so the chef at Vaso in Columbus, Ohio, came up with the clever and low-food-cost idea of using the poultry instead of the seafood in his version of calamari.
Mexican chain Taco Cabana has jumped on the quesabirria trend, but has renamed it for a broader audience to Birria Quesadilla.
THB Bagelry and Deli in the Baltimore area has teamed up with McCormick Company, which is based in Baltimore, to offer a hot chocolate spiced with Old Bay seasoning. Locals are reportedly loving it.
Noodles & Company, the fast-casual noodle chain, is continuing its barbell approach to menu innovation, introducing lighter items more-or-less alternately with more indulgent ones. Having rolled out stuffed tortelloni last year, now it’s testing low-carb pasta called LEANguini.
Beef tartare has swung back into fashion, and at The Madrigal in San Francisco it comes with fried oysters. Read on to learn why.
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