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New Food Trends: Cool Condiments, Salt Infusions, Green Eggs, S'Mores Update

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It's spring time and that means it won't be long before warmer temperatures and longer days fill the calendar. It also means a fresh season of cooking, parties and events -- indoors, outdoors, tailgating, poolside, oceanside, on the lake or wherever else you might be heading for a little laid back recreation. Naturally, with every new season comes all kinds of great food trends to make your warm weather eats all the more fantastic and delicious.

One of the biggest trends popping up around the country plays on the childhood Dr. Seuss story -- green eggs and ham. It's typically served poached style over fresh smashed or sliced avocado, with a pesto sauce and ham. But you can make this dish with the eggs prepared any style. Scrambled, egg whites, sunny side up, fried, etc. by simply putting it together using the same ingredients. Ham can range from thick cut, to turkey or even vegetarian substitutes. You can even give it a try as a breakfast substitute. It's a fun and unexpected dish. Fork In The Road maple honey or black forest ham is incredible quality and taste -- and from family farms with animals that are raised and kept the old-fashioned way, in open environments, grass-fed, no growth hormones or antibiotics.

Speaking of restaurant trends, s'mores have never gone out of style but the classic combo of graham cracker, chocolate and marshmallow is having a foodie minute in all kinds of unexpected concoctions. Pies, cakes, cupcakes, you name it. Get creative at home with ideas and make the graham cracker crusts yourself -- amazing. Gourmet marshmallows from Plush Puffs come in a range of interesting and unique flavors if you want to mix things up a bit. Or you can make your own marshmallow sauce. Lots of recipes on the web.

No time of the year is more popular for condiments than spring and summer! BBQs, baseball games, cookouts, etc. were practically made for things like ketchup, mustard, etc. This is one area in the food category that has been seeing a cool uptick. Victoria Amory has the most creative spin on mayo, ketchup and other favorites. The Champagne ketchup and Fine Herb mayo were both editor favorites, while the Smoky BBQ ketchup was a favorite for the guys in the mix. Beer-infused mustards are also having a minute. Sierra Nevada's entire line is awesome.

Infusions aren't just a hot item this year for condiments. Infused salts have gained a ton of popularity -- you'll find everything from herbs to citrus and fruit flavorings, to lavender, liquor and even coffee. Stumptown, which has a cult-like following for its coffee, has an infusion with Jacobsen salt. Incredible. You'll want to use caution while working with all salt infusions -- the impulse to add a lot is not without good intent to try to bring in the infused flavor. But avoid too much, as its still salt and will be overly salty if used with a heavy-hand.

Get creative with everything you cook this season. The new way to cook is to play with no rules! Try interesting combinations, unexpected pairings, and of course any of the above favorite trends.

To see the most recent edition of Condiment Magazine, visit www.getcondiment.com