Watercress, cauliflower and other once-disdained forms of edible plant life are gaining prominence as superfoods that can now even merit center-of-the-plate showcasing.

Peppers, vegetables, herbs and fruit are helping chefs wrap up the season in style and provide a great kickoff for fall.

In a photo report, Forbes compiles forecasts from the National Restaurant Association, restaurant trade magazines, and restaurant-research firms to map the food trends that will have diners salivating in 2014. 1. Locally Sourced Everything: American diners increasingly crave food grown in their own region, rather than delicacies trucked or flown in from far-off locales. The…

Cobia 1 six ounce fillet of Cobia Salt, pepper, espelette pepper, touch lemon zest, Olive oil Season the cobia with salt, fresh pepper, a pinch of espelette pepper (or cayenne pepper), a touch of lemon zest and enough olive oil just to coat.  Grill the cobia until it is just cooked through.  Let rest for…

Isleworth Country Club, in Windermere, Fla., (southwest of Orlando) takes its name from the citrus-rich part of Central Florida that was dubbed an “isle of worth” when discovered in the late 1800s. Around one hundred years later, Arnold Palmer saw that the same land held great new value, as the site for what is now…

This Month’s Recipes Frozen Nougat Eggplant Caviar Timbale and Tomato Coulis Yves Bainier, Executive Chef, Bel-Air Bay Club Whether it’s fish from the docks or hunting mushrooms in the forest, an uncompromising desire for the freshest ingredients has always been part of Yves Bainier’s life. As Executive Chef of the Bel-Air Bay Club in Pacific…