Cabbage
“I love that cabbage had its moment this year. It’s such an underrated vegetable and incredibly versatile. You can braise it, broil it, blanch it, or bake it and it always brings something different to the table.” —Aidan Owens, culinary director, Herb & Sea + Herb & Wood, Encinitas + San Diego
Savory Martinis
“A highlight trend of 2025 was the rise of the ultra-savory martini. Love a martini, but a martini that is reminiscent of the Willy Wonka three-course bubblegum? Perfection. I want my martinis to taste like tomato or sour cream and onion or seaweed, ideally. And if they come with a little sidecar snack, even better.”—Jackie Carnesi, executive chef, Kellogg’s Diner, Brooklyn
The All-day Cafe
“I love the vibe of a European café where you come in for a coffee and end up staying for a bite or pop in later for a drink. For operators feeling the pressures of labor shortage and the cost of doing business continually on the rise, it is a business model that allows you to keep costs in check and make better use of your space.”—Rose Previte, chef -owner, Maydan & Maydan Market, DC and Los Angeles
Sauvignon Blanc with Jalapeño Slices
“When the whole sauv blanc + jalapeño trend started scrolling onto my feed, it sounded unserious, but it ended up being shockingly bright, crisp, and balanced in the wildest way. To make one, pour yourself a cold, zippy Sauvignon Blanc (think New Zealand, Loire Valley, Chile), and instead of muddling anything, you just drop in a slice or two of fresh jalapeño. The heat lightly infuses the wine and amps up the tropical, citrusy notes — it’s basically a DIY spicy marg’s quiet sister who reads poetry and lives in a wine bar.”—Amari Collins, wine influencer and founder of Vin Dealer, New York City
