NJ chefs tell us what, how we'll be eating in 2021
As a new year begins, food-loving folks delight in thinking about the delicious things to come.
We search for restaurants serving the next "it" dish (this year, it's Cantonese steamed rice noodle wraps, or cheung fun) and track down trendy ingredients (watch for ajvar, a Serbian red pepper and eggplant condiment, and Chili Crunch, made with fried chili flakes mixed with oil, garlic and vinegar). We download new recipes and snap up reservations at new restaurants.
It's all so optimistic, as fresh starts should be. But on the heels of a year that turned the world upside down, looking even a little ahead feels like tempting fate.