
It’s hard to predict trends, even as editors immersed in all the new products, restaurants, and recipes out there. Last year, we thought wedge salads would take off. (Not sure that really panned out.) But that doesn’t mean we won’t take our best educated guesses on what will be big in 2025. Collectively the Southern Living staff seemed to identify things we’ve all seen before, but are having a resurgence. The big theme for 2025 might just be that what’s old is new again. And there’s something kind of comforting in that.
Dutch Oven Dinners
“We all went through a sheet pan dinner phase, but now I think we are entering the Dutch oven dinner phase,” says Senior Homes Editor, Betsy Watson. “I feel like Ina Garten the second something goes into a Dutch oven,” she jokes.
Similar to a sheet pan, whole meals can be built in a Dutch oven, scratching that same itch for convenience and less clean up. Plus, a Dutch oven is a great piece of cookware to invest in; when cared for properly, they’ll last a lifetime. People are increasingly looking for durable, multi-use items, and meals that come together easily in one pan on a busy weeknight, so it only makes sense that Dutch oven dinners will become a new go-to.
Kale Is The New Kale
After enjoying a long period as the reigning “it” vegetable, kale’s popularity subsided slightly in recent years, but our editors have noticed it popping back up on menus across the South. From kale salads to simple sautéed sides, the veggie is poised for a 2025 comeback, even in the South where collards and other greens are most popular.
If you didn’t get on board with kale the first time around, try using it creative new ways. It crisps up nicely into chips that you can use as a garnish on a variety of dishes, and can be blended into silky sauces and soups. The world is a lot bigger than just kale salads.
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Beans Are Back
“I think beans are gonna have a resurgence,” says Catherine Jessee, Assistant Digital Food Editor. Perhaps because they are so affordable and protein rich, beans are everywhere right now. And it seems like that won’t be changing anytime soon. This past summer we saw the rise of the “dense bean salad,” which featured beans dressed up in all sorts of ways with lots of fresh veggies, meats, and cheese.
“In 2018 or 2019 pretty beans had a moment on social media, in food illustrations, and of course, from the bean clubs! I think 2020 curtailed some of that buzz, and I think people will come back to beans and get really into their origins: the beauty of the hull, the bean itself, and classic Southern bean recipes for preservation cooking like leather britches,” Jessee says.
Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Go-To Condiment: Chili Crisp
“I put chili crisp on everything, in my beef stew, on fettuccine Alfredo, you name it,” says Watson. Although this is not a new product, she has only seen its popularity soar in this last year, and thinks it will carry over into next year. Especially as new makers, like Zoe Tong, out of Austin, craft really special, small batches varieties.
Aside from using it on noodles or rice, we’ve seen the condiment meddled into traditional Southern dishes. For example, at King BBQ in Charleston, South Carolina they top their corn pudding side with chili crisp, giving the rich, creamy casserole a nice pop of heat. Use it the same way you would your favorite hot sauce, which is to say, on anything and everything.
Hot Honey On Everything
Much like kale, this is not the first time this ingredient has surged in popularity. As we saw with a viral piece on putting hot honey on grilled cheese, people are really responding to the combination of sweet and spicy it lends all sorts of dishes. While in 2014 it might have been the go to on pizza, now we see it in drinks, like our The Devil Will Get You Cocktail, a spicy take on a peach margarita.
Southern brands like Red Clay now sell hot honey, but you can easily make your own. Use it on chicken wings, roasted veggies, heck, it even taste good on ice cream. No, really, it does.
Caitlin Bensel; Food Stylist: Torie Cox
Sourdough
Remember when we all had sourdough starters during the pandemic? (One of mine was named Yeast Witherspoon.) It’s time to check on yours again because bread baking is back in full swing according to our editors. Grab your lame (or a sharp knife) and that Dutch oven you’ve been using for weeknight meals, because it’s time to work on those kneading skills.
Why people are returning to bread baking is unclear. There’s something so relaxing about the slow and deliberate process of making bread, and we could all use a little more of that in our lives, no? Bread is one the oldest foods in human history, so calling it a ‘trend’ is a bit of a misnomer, but if the increasing number of bread baking videos on social media are any indication, it’s as popular as ever.
Greg Dupree; Prop Styling: Cindy Barr; Food Styling: Chelsea Zimmer