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Food

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    Fettucine PrimaveraPractice your chiffonade and fine chopping skills with the herbs and vegetables in this recipe. This quintessential springtime pasta includes lots and lots of fresh herbs, as well as leafy greens.
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Fish heads, parfaits among 2014 food predictions

The biggest trend this time of year? Stories about trends.

Of course, the trend stories we are particularly interested in are those that try to predict what the trends will be in the coming year.

We happen to have an example here, from the Eatocracy blog at CNN. Frankly, if a few of these predictions do become trends, we’d rather be stuck eating 2013 foods:

•Fish heads, fish collars and trash fish. Fish heads, we are sorry to say, are exactly what they sound like (chefs in some regions of Asia use them to make fish stock, and fish cheeks have been trendy in this country for several years). Fish collars are what the neck and shoulders would be, if fish had necks and shoulders. And trash fish, such as porgy (which is quite good), sand dabs (also good) and triggerfish (never had it), may grow in popularity just as a way to prevent overfishing of some of the big-name fish.

•Heirloom beans, peanuts and field peas

•Independently produced cookbooks

•Reconsidered rice. Will rice be next year’s Brussels sprouts?

•Raw beef. They mean the thinly sliced, well-seasoned carpaccio, not the finely ground steak tartare, which is just so 1950s.

•Eating with your hands. Finger foods are fun to eat and save restaurants time.

•Housemade hot sauces

•Parfaits

•Breakfast for dinner. Hasn’t this been a trend for, like, 60 years?

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