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Forbes: Top 10 Food Trends For 2012

9 of 11


“Next to kale chips, seaweed chips and crackers seem to be everywhere in higher-end supermarkets,” says Anne McBride, director of culinary programs at the Culinary Institute of America. But it’s not just for snacking or sushi bars. With species including agar agar, dulse, hijiki, nori, ogo, kombu, wakame and more (“each with very different flavor profiles and health benefits,” says Tony Shure of Chop’t Creative Salad Company, with locations in New York and Washington), the combinations are virtually endless. Chef Bradley Miller of the Inn of the Seventh Ray in LA says “Seaweed has become such a staple in our restaurant that most don't even know we’re using it, and they’re enjoying it.” Sea greens have even migrated far from the oceans; at 112 Eatery in Minneapolis, the sirloin is encrusted with nori and served with ponzu.

(Jeff Kubina)

More from Forbes:
The 10 Best Foods You Can Eat
30 Under 30: Food and Wine
The World's Top 10 Cities for Street Food

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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