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!
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Take A Cuisine & Make It Your Own

Judy Joo—TV personality, cookbook author, and chef-owner of Jinjuu in London

Shrimp Po'Boys with Kimchi Remoulade

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

jerk lamb chops with sweet and salty banana rice

"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 with paprika, coriander, and lime

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

pasta with brown butter mushrooms and topped with an egg

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

never let me go cocktail garnished with orange slice

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

chicken with cherry-fennel barbecue sauce served on gray plate

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

harissa and honey roasted carrots with hazelnut dukka

"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

oatmeal with poblanos, butternut squash, and goat cheese

"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