Los Angeles restaurant Crossroads serves fried hearts of palm, a vegan take on fried calamari.
Some once unpopular foods are making it onto trend lists these days. Brussels sprouts and oysters have become the darlings of food hipsters, and formerly polarizing items, like pickles, squid and octopus, are gaining wider appeal. That might be because consumers are heeding nutritionists’ calls to eat more vegetables and seafood, but it also might be because chefs are making them more palatable by deep-frying them. “It’s a good way to get people who don’t like ...
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