The Return of Lost Flavors
Cooking Light|April 2017

Two generations removed from the farm, we’re beginning to relish the foods that many of our forebears ate out of necessity.

Tim Cebula
The Return of Lost Flavors

DECADES OF DEVOTION to convenient, mass-distributed, processed foods turned the national larder generic and bland. But by embracing local food sources, slow-food tenets, and ecologically sound methods, we’re rediscovering deliciousness from back in the day. Here’s a taste of nine new-old trends.

1/ BITTER FLAVORS There’s a bitter flavor boom under way thanks in part to bitters, the alcohol-based botanical concoctions, and a gorgeous riot of purple and green speckled chicories. Use them to add color and crunch to gratins and sautés.

This story is from the April 2017 edition of Cooking Light.

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This story is from the April 2017 edition of Cooking Light.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.