Time once again to look into our crystal bowl and predict the food trends of the new year. Sure, with folks in need of comfort food, there'll be plenty of mac and cheese on the table. But foodies aren't going to let it go with that, any more than fashionistas are going to let us get away with wearing the same ol' comfortable sweater. As usual, restaurants will lead the way, giving us interesting variations on favorite foods like chicken and introducing us to new concepts that will filter into the home kitchen. The biggest trend for 2009 clearly is upscale noodle bars - three are opening in the area within a few weeks from some heavy-hitter restaurateurs like Frank Bonanno of Mizuna. On the home front, cooks will be looking for new ways to save money on groceries. Top of that list: turning oft-overlooked economical cuts of beef into tasty new dishes. As for that comfort-food thing, how about some new variations on rice and beans?

a. Pisco Sour A cocktail, not an astrological sign. The national drink of Peru is made with Pisco brandy, egg whites and lime and is sure to be a hit in keeping with the popularity of all things Peruvian. Limon, 1618 E. 17th Ave., even has a half-price Pisco Sours sale Tuesdays.

b. The joy of rice and beans No matter where you go on the planet, you'll find rice and beans on the menu, although it's typically peasant fare. That dynamic duo is experiencing a rebirth - and not simply because of the economy. We've matured beyond plain white rice to embrace basmati, arborio, wild, brown, black, red and jasmine varieties. And hold the standard pinto beans. Our legume legion now boasts edamame, fava, black and cannellini beans, not to mention peas and beluga lentils.

c. Eggs over, under, on top Bon Appetit calls eggs on anything - from salads to hamburger - the dish of the year. And that trend is just as popular in Denver. KHOW's Gabby Gourmet Pat Miller says eggs are popular on pasta, chicken, meat and veggies.

d. Uptown oatmeal Starbucks was on to something when it brought out oatmeal with jazzy fixin's. According to The Wall Street Journal, it's proved to be one of Starbucks' most successful product launches. Now Jamba Juice in Chicago is testing the concept. Oatmeal has all the right stuff - it's comforting, with low cost and high profit for restaurants.

e. More beef bang for the buck With slow cookers back in fashion and the economy the way it is, it's easy to understand why less- expensive cuts of beef are getting a new look. Besides chuck roasts, there are some popular steaks - like the Flat Iron, cut from a tender part of the chuck. There'll be some other new chuck cuts coming, including Petite Tender and the Denver. Generally, a cut from the chuck runs $1 to $2 less per pound than the pricier sirloin and rib cuts.

f. Everybody say "housemade cheese" Freshly made mozzarella is so ubiquitous at restaurants that it's become as cliche as balsamic vinegar. However, just nibble heavenly fresh burrata cheese or ricotta cheese (pictured) at places like Luca d' Italia and you'll fall in love all over again. Burrata is fresh artisan mozzarella wrapping a supercreamy cheese filling that literally melts on the tongue. The next big cheese hit may be manteca - that's fresh mozzarella wrapped around fresh butter!

g. Shots of dessert Desserts in a glass are a continuation of the small-bite trend, so mainstream that even Chili's and P.F. Chang's are featuring them. Cheesecake, chocolate cake, red velvet cake, tiramisu - endless possibilities. Consumers like them because it gives you portion control. Restaurants like them because they're high-profit for low cost. At home, it's a great way to serve a variety of choices - and a way to avoid "I'm dieting, just a sliver" comments.

h. Mangosteen No relation to the mango but a cool-looking import from Thailand. It's just making its way to U.S. markets after a ban related to disease concerns was lifted in 2007. Cut open the shell and you'll find creamy white segments described by Frieda's Specialty Produce as "a combination of ripe peach, creamy orange, strawberry and citrus." You can order the pricey fruit online at friedas.com (a package of nine to 13 mangosteens costs $39.99), but look for the fruit to show up at markets in the spring.

i. Noodle bars Artisan, handmade Asian food in intimate settings. The emphasis is on noodles, with dishes such as the ramen noodle and chicken bowl at Bones (pictured), but you'll find pork buns, and other specialties. Frank Bonanno is opening Bones at 701 Grant St., near his other eateries, Mizuna and Luca D'Italia; XO is opening in the Jet Hotel in LoDo; and Top Chef contestant Melissa Harrison is helping open Happy Noodle House at 835 Walnut St., Boulder, for the restaurant group that includes Jax Fish House.

j. Budino Italian for pudding, these can be sweet or savory, as in the Budino di Panettone, brioche panettone pudding with creme anglaise and cinnamon gelato, at Barolo Grill. Budino is a "spoon dessert," notes chef Mario Batali. The sweet ones are a comforting cross between custard and cake, in flavors like lemon and chocolate.

k. Ethnic bird sizzles Chicken reclaims center plate just in time for the recession and with an international edge. Look for Korean twice-fried dark-meat pieces in soy and garlic glaze; Moroccan chicken braised with cumin, ginger, garlic, olives and lemon; and grilled Mexican spice-infused bird dished with grilled green onions and corn tortillas.

l. Boom in state booze It won't keep the folks at Jack Daniel's up at night, but Colorado is now home to nine micro-distilleries. Stranahan's is bottling whiskey in Denver, Pure Distilleries is making vodka in Colorado Springs and others are cooking up artisan eau de vie, grappa, gin, rum, bourbon, absinthe and "moonshine." Just as there are now craft breweries across the state, we may soon see micro-distilleries in many Colorado cities.

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What's in

On-the-go breakfast all day

House-made sparkling filtered flavored tap water

Peruvian fare

Value wines from South America, South Africa, Australia and the U.S.

Anise-flavored foods

Nut desserts

Home-baked artisan bread

Tea-infused food

Potted-meat food product

Lagniappe - free extra tastes from restaurants

Basic cooking classes

Iceberg lettuce

Chicken liver

Stevia

Gluten-free

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What's out

Long lunches

Imported bottled water

Argentinian fare

Overpriced restaurant wine

Cinnamon-flavored foods

Desserts flavored with lavender and fleur de sel

Artisan bakery bread

Booze-infused food

SPAM

No substitutions at restaurants

Wine-tasting classes

Bitter field greens and weeds

Foie gras

Splenda

Fat-free

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