In the ever-evolving culinary world, what was once old is new again. As chefs and food enthusiasts delve into the flavors of the past, certain ingredients are experiencing a resurgence in popularity. Sun-dried tomatoes, beets, cottage cheese, sweetened condensed milk, goat cheese, caviar, and Spam are all making notable comebacks. This revival is not only driven by nostalgia but also by modern reinterpretations that cater to contemporary tastes and dietary trends.
Sun-dried tomatoes, which were a culinary staple in the 1980s and '90s, are finding their way back into gourmet kitchens. Chef Andrew McCabe recalls their overwhelming presence during that era.
“In the 1980s and '90s, sun-dried tomatoes were extremely overused,” – Andrew McCabe
Despite their overuse in the past, chefs are now incorporating them into dishes with more restraint and creativity. Chef Anthony Mangieri uses them in antipasto plates or as a topping on specialty pizzas, while Peter Som incorporates both the tomatoes and their infused oil into pasta sauces for a burst of umami.
“I use them as part of an antipasto plate or sliced thin and put onto a special pizza topped with smoked mozzarella di bufala, some bitter greens, extra-virgin olive oil, and Parmigiano-Reggiano.” – Anthony Mangieri
“I use both the tomatoes and the oil, which is infused with the tomato flavor, for bright umami-filled pasta sauces.” – Peter Som
Beets, long considered a "credit crunch" vegetable due to their affordability, are now being embraced for their versatility. Chefs utilize every part of the beet, from root to leaf, finding innovative ways to incorporate this humble vegetable into diverse dishes. Rakim Gaines highlights their culinary potential given their price point.
“They're a credit crunch vegetable, and in the culinary world, chefs are finding fun ways to prepare them, especially for the price point.” – Rakim Gaines
Cottage cheese has shed its outdated reputation and is now viewed as a trendy ingredient, thanks to its health benefits and social media buzz. Chef Fidel Cabellero points out its newfound versatility in both sweet and savory dishes.
“With the rise of viral food trends, people are rediscovering its versatility in both sweet and savory applications.” – Fidel Cabellero
Moreover, cottage cheese enhances dishes like baked potatoes by adding brightness and creaminess without the heaviness of traditional options like crème fraîche.
“We finish them with a generous amount of cottage cheese, which brings a bright acidity and enhances the creaminess without adding the weight of crème fraîche.” – Fidel Cabellero
Goat cheese also enjoyed popularity in the '80s and '90s but has recently regained favor among those seeking high-quality, locally sourced ingredients. Jen O’Leary notes that artisan goat cheese is experiencing renewed appreciation.
“As more people look for high-quality, locally sourced ingredients with reliable flavor, it's no surprise that artisan goat cheese like this is gaining renewed appreciation.” – Jen O’Leary
Sweetened condensed milk is another ingredient making waves. It stars in retro-inspired baking recipes and popular drinks like Vietnamese iced coffee and milk tea. Chef Ashley Cannon praises its affordability and pantry-friendliness as reasons for its comeback.
“As more people look for high-quality, locally sourced ingredients with reliable flavor, it's no surprise that artisan goat cheese like this is gaining renewed appreciation.” – Ashley Cannon
Caviar, once a symbol of luxury that fell out of favor due to overfishing, is enjoying a return thanks to sustainable farming practices. Chef Travis Kirkley explains how farm-raised sturgeon has made caviar more accessible.
“Caviar became very popular, and fishermen were over-harvesting wild-caught sturgeon. Now, fisheries are able to farm-raise sturgeon, making the market a lot more sustainable and accessible.” – Travis Kirkley
Its renewed availability has encouraged chefs to experiment creatively, using caviar on everything from baked potatoes to ice cream. At Lucky Cheetah in Portland, Maine, martini olives are even being stuffed with caviar.
Finally, Spam—a staple during World War II and the Korean War due to its shelf stability—remains popular in regions like Korea, the Philippines, and Hawaii. Its enduring appeal lies in its versatility and convenience.
Leave a Reply