To dip or not to dip

And what can a dip become?

When I was in Maine, Tilden’s aunt Ann asked me a question about my favorite food trend of the moment. What constitutes a trend? It depends who you’re asking. I love a microtrend (Tomato Girl summer anyone?) and I often find ideas on Tiktok. Something that’s been showing up a lot is dips as other foods: think spinach artichoke baked pasta, elote rigatoni, etc. Julia and I made spinach and artichoke dip for several New Year’s parties and it was always a hit, but the leftovers don’t keep well. Leftover pasta is famously very good. Other bigger trends I’m always into: chili crisp in all iterations, hyper-regional treats, and reducing food waste.