The 35th annual Winter Fancy Food Show has wrapped up in San Francisco, which means the food and restaurant industry is abuzz with new food trends. But the Fancy Food show is not the only place foodies gather to hear about the year’s trends. There’s also a slew of food magazines and industry experts who make the call for what will be sizzling in our kitchens and restaurants for the year. Here some tasty predictions for 2010.

1 Lamb
Lamb is the new pork.” “Lamb neck is the new bacon,�...

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Black Eyed Peas aren’t just a popular band. 
In the south, if you eat them on New Year’s day you will have wealth and prosperity in the new year!
My favorite dish to prepare is “Hoppin’ John.” This is a traditional southern dish containing black-eyed peas and rice, with chopped onion and sliced bacon, seasoned with a bit of salt. (Good hearty eating on that COLD New Year’s Day.)
The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the din...
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Humboldt Fog may be the "it" cheese right now, but its popularity is well deserved. Made from morning milk and evening milk of the same cute little goats (don't ask me which is which, someone explained it to me once but I was all aswoon with the Fog's intoxicatingly creamy texture with the ever-so-slight goat-y bite).
Perfect for breakfast with black coffee. Dreamy with heirloom tomatoes and lots of salt. Always a showstopper when produced for dessert. Rich and flavorful, it's definitely a par...

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This paprika is not the relatively bland stuff you get at the local supermarket. It's more a cousin to traditional Hungarian paprika. What makes all of these varieties distinct is the deep smoky flavor they share.

This precious powder is indispensable for Spanish chorizo sausage, in pork dishes and any number of shrimp dishes and tapas. It adds the absolutely perfect taste of authenticity to paellas. It crosses into regular American cuisine as a seasoning for barbecue pork, kebabs, and rich ...

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