Future Forward: What We're Cooking in 2019
We're determined to make 2019 the year of more. Whether it's discovering a new spice, combining cuisines, or piling veggies on top of your oatmeal (really), we're resolving to give our cooking a much-needed kick in the pants. These recipes, tip, and tricks from our favorite food pros will help you turn this year up to 11!
Take A Cuisine & Make It Your Own
Judy Joo—TV personality, cookbook author, and chef-owner of Jinjuu in London
Chef Judy Joo gives the shrimp po'boy (a Cajun classic) a Korean twist with a generous drizzle of kimchi rémoulade, which is salty, tangy, and funky in the best way.
Recipe: Try Judy Joo's Shrimp Po'Boys with Kimchi Remoulade
Salty + Sweet = Amazing
Chrissy Teigen—Model, TV personality, cookbook author, and one of our favorite Instagrammers
"This jerk lamb is bomb on its own. But the most amazing part of the dish is the bed of sweet caramelized bananas."—Chrissy Teigen
Recipe: Try Chrissy Teigen's Jerk Lamb Chops with Sweet & Salty Banana Rice
Get On This Ghee Thing
Linton Hopkins—Atlanta-based chef and restaurateur
Ghee—the nutty clarified butter that's a staple in Indian cooking—is having a moment. It's also super easy to make at home. (Just cook butter until the solids separate from the golden liquid.) Ghee doesn't burn like butter, so you can stir-fry or sauté with it—or just mix it with spices for an all-purpose flavor booster.
Recipe: Try Linton Hopkins' Ghee with Paprika, Coriander & Lime
Pile Your Pasta With Tasty Stuff
Alison Roman—Cookbook author and food writer
Your weeknight carbs become anything but ordinary when you rethink the ratios. Here, Alison Roman adds a ton of mushrooms, a raw egg yolk that becomes a sauce, and a handful of toasted buckwheat groats for crunch. Her formula? "Basically, equal parts pasta to whatever's in it," she says.
Recipe: Try Alison Roman's Pasta with Brown Butter Mushrooms
Add More Bitter To Your Bar
Matthew Biancaniello—Cocktail chef at Mon-Li in Malibu, California
Sure, you might have a small bottle of bitters, but adding a bitter booze that you can use in larger quantities can help you fine-tune your cocktails. Cynar, a bitter Italian liqueur made from artichokes, turns this drink from sweet and tasty to something extraordinary.
Recipe: Try Matthew Biancaniello's Juicy Negroni
Try Some Winter Grilling
Nik Sharma—Cookbook author and blogger behind A Brown Table
This South Asian take on the classic American barbecue sauce is sweet, spicy, and savory—and the best thing that ever happened to chicken. Fire up your outdoor grill (that's what winter coats are for, people!), or stay cozy and cook inside on a grill pan. Just don't forget the sauce.
Recipe: Try Nik Sharma's Chicken with Fennel-Cherry Barbecue Sauce
Go Hot & Cool
Eden Grinshpan—Chef at DEZ in New York City
"Focus on contrast: flavors, color, and textures. That will make your food more fun to eat."—Eden Grinshpan
Recipe: Try Eden Grinshpan's Honey & Harissa Roasted Carrots
Wake Up Our Oatmeal
Lazarus Lynch—Entrepreneur, chef, and the man behind Son of a Southern Chef, a blog and brand
"The first bite of the day should be sacred. This is a living-your-best-life kind of first bite."—Lazarus Lynch
Recipe: Try Lazarus Lynch's Oatmeal with Poblanos, Butternut Squash & Goat Cheese