INDULGE: Cuisine

INDULGE: Cuisine

Seven Flavorsome Food Trends

Get a taste of the ingredients we'll be seeing more of in 2023

From cheese-loaded comfort foods to healthy oils to niche Korean condiments, there are an abundance of mouthwatering food trends gaining steam right now. We spoke to two Invited chefs to get their take on what interesting, retro and downright delicious trends to try this year. Here are their top seven food trends for 2023.


Dates are “nature’s candy” and are popular in everything from syrup to overnight oats, according to Whole Foods. Chef Brandon Galitz at Tower Club Dallas uses thinly sliced dates in his seasonal salads for added texture and taste.

“I have been using dates as either a natural sweetener or even in a dish to achieve an extra layer of texture,” Chef Galitz says. “Dates are my go-to for a thickening and sweetening agent in all my smoothies both at home and on our breakfast menus.”

Gluten-Free Pastas

Pastas made from chickpeas, lentils and rice (which are all gluten-free) are very popular right now, according to White Columns Country Club executive chef and 2022 Chef of the Year Michael Dobias. “As our Members become even more health-aware, they will be searching out substitutes that are healthy and packed with flavor.”

Heritage Meats

“A recent resurgence in heritage seeds and animal breeding has brought back many of these sought-after animals,” explains Chef Dobias. “Members can expect less excess fat, a tighter muscular grain and exceptional flavor from heritage meats.”

Korean Condiments

Thanks to the power of social media, international ingredients are having a moment, according to Food Network’s 2023 Food Trends. Chef Dobias has seen it firsthand.

“Kimchi has been in demand for a long time now, but finally, other Korean delicacies are playing a starring role — especially Korean condiments,” he says.

“Gochujang is a fermented condiment that adds spice, umami and a tangy sweetness to any dish,” he continues. “It is made from red chili peppers, glutinous rice, fermented soybeans and salt. Fermentation allows the glutinous rice to convert into sugars, adding a little sweetness.”

Avocado Oil

“Avocado oil is another natural and nutritious alternative to butter or canola or corn oil and minus all the cholesterol,” says Chef Galitz of this tasty trend, which was also listed on Whole Foods’ report.

“This is another product a lot of chefs, including myself, have been using for years to make aioli-based recipes, like mayonnaise, and also for cooking due to its nutritional value and high smoke point — having a high smoke point means it won’t burn in the pan before searing your chicken breast or vegetables,” Chef Galitz adds.

Move aside, avocado toast; this avocado trend sounds amazing.

Elevated Bread Boards

Think bread and butter, charcuterie-board style.

“The use of artisanal and regionally flavored compound butters will continue to grace our menus,” Chef Dobias says, adding that patrons of his restaurant love their pimento cheese butter.

“Paired with a variety of rustic bread and rolls, an elevated bread service will continue for our Members in the new year,” he adds.

Comfort Foods

Rounding out the list is comfort foods, including childhood favorites like mac ‘n’ cheese and pizza bites. “Retro products are being reinvented with consideration for the wellness-conscious customer,” according to Whole Foods.

Chef Dobias adds, “Our Members will be looking for these comforting classics to be reintroduced with a twist.”

Want to try these trends at home? Chef Galitz shared a delicious recipe you can make in your kitchen:

Date & Greens Breakfast Smoothie


1 cup plain, unsweetened almond milk
1 ripe banana
3/4 cup frozen mango chunks
1/2 cup baby spinach
1/4 cup ice
3 Medjool dates, pitted
3 tablespoons old-fashioned rolled oats
1 tablespoon almond butter
2 teaspoons hemp seeds, optional


  • Place all ingredients except hemp seeds in the bowl of a blender.
  • Blend on high speed until smooth.
  • Pour into two glasses, top with hemp seeds (if desired) and enjoy immediately!

Notes: This makes a deliciously creamy, green breakfast smoothie. If you prefer your smoothie to be a little lighter and frostier, add an additional 1/4 cup of ice to the blender (1/2 cup total). The sweetness of the smoothie comes from the banana and the dates. Be sure to use a very ripe banana. Dried Medjool dates can come in various degrees of “dryness.” Some are moist and plump, while others can be much drier. If you find your dates are quite dry or stale, consider soaking them in water to bring back the moisture, which will help with the blending process as well.

Nutrition: Calories: 292kcal | Carbohydrates: 58g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 173mg | Potassium: 700mg | Fiber: 7g | Sugar: 40g | Vitamin A: 1464IU | Vitamin C: 30mg | Calcium: 224mg | Iron: 1mg

Enjoyed this? You might also enjoy these articles from the winter edition of Invited magazine:


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