These nostalgic foods are making a comebackyes, including Spam!

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Ask any chef and theyll tell you that ingredients go in and out of style.

The cycle typically works like this: a few enterprising chefs or TikTok influencers discover an ingredient.

Sandwich with cream cheese and sun-dried tomatoes, a tasty snack

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The ingredient becomes so popular that it gets over-exposed, and people get tired of it.

I have friends who groan when they see a kale salad on a menu.

But for some ingredients, the pendulum is swinging back.

Beet And Goat Cheese Dip

Fred Hardy

Whats old is new, and what was once completely passe has captured eaters attentions again.

I asked chefs around the country what old-school ingredients theyre into right now, and heres what they said.

Better eat up quick, though.

Smashed Potatoes with Creme Fraiche Caviar

Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless

This is an easy trend to bring into your home kitchen.

Caviar became very popular, and fishermen were over-harvesting wild-caught sturgeon.

Now, fisheries are able to farm-raise sturgeon, making the market a lot more sustainable and accessible.

Ginger Chicken Soup With Vegetables Recipe

Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Lindsey Lower

AtLucky Cheetahin Portland, Maine, chefs Wills Dowd and Jared Dinsmore stuff martini olives with caviar.

Its the best reprise for any ingredient we can think of.

Rakim Gaines, executive chef atCapella on 9in Asheville, North Carolina, thinks they might.

fruit and cottage cheese

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Gaines suggests roasting them with oil, salt, and pepper.

I also really love stewing turnip greens with mustard and collard greens.

Fast forward to today, and cottage cheese is cool kid-approved.

0923-fea-Lemon-Pistachio-Bars

Antonis Achilleos

With the rise of viral food trends, people are rediscovering its versatility in both sweet and savory applications.

At the restaurant, he adds it to brothy beans.

It is also a reliable baking shortcut.

20140701-spam-restaurants-spam-musubi-courtesy-of-spam.jpg

Courtesy of Spam

It has remained popular in Korea, the Philippines, and Hawaii.

Now as more and more chefs explore those culinary traditions they reach, of course, for Spam.

To be on-trend at home, follow Greens lead.

Red Fettuccine Pesto

Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen

I lightly sprinkle the slices with a little sugar and flip them, so the sugar caramelizes.

I deglaze the pan with soy sauce, and serve the Spam over rice.

Now, hes using them againin measured dosesto add depth and umami to dishes.

Just dont bring back the huge strips, he implores.