Each year, emerging food trends encourage us to extend our culinary boundaries, satisfy our cravings and expand our palates. While some trends are short-lived, others, like the food truck trend, become nationwide obsessions. Either way, we make it our obligation to keep up with what's in vogue in food. Here's a list of food trends to look forward to this year and where to find them around campus.
Pies
Whether it's mom's apple pie on the Fourth of July or her savory chicken pot pie on Sunday night, pies evoke a sense of familiarity. Recently, innovative chefs have been bringing pies to the forefront of the American dining scene, remaking these symbols of American tradition and concocting new flavor combinations to appeal to the tastes of adventurous foodies. Be sure to visit Momofuku Milk Bar (207 Second Ave.), where pastry chef Christina Tosi has engineered the latest in pie innovations with her Crack Pie. Try a slice of this perfect combination of delicious toasted oat crust and a slightly caramelized, gooey, pecan pie-like filling that will surely entice you to buy an entire pie.
Macarons
French pastry chefs are the experts when it comes to sweet treats and confections. Macarons, cookie-like pastries consisting mostly of egg whites, sugar and almond flour, are sweeping the city. Their intriguing flavors and vibrant colors attract people of all ages. Their crunchy yet delicate texture and airiness make them an elegant end to any meal. Walk up to La Maison du Macaron at 132 W. 23rd St. and taste one of their many exotic flavors such as caramel fleur de sel or passion fruit. Or head downtown to Ceci-Cela at 55 Spring St., which resembles a Parisian patisserie and serves a wide variety of French macarons that are simply magnifique!
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