Future Forward: What We're Cooking in 2019

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

"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

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

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

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

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

"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

"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