We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in the next five years. Here’s what they predicted.
“I’ve always felt like I’ve been a little bit ahead of my time with my interest in health food,” says chef Aimee Oxley of Philadelphia’s Talula’s Table. While quinoa and farro are firmly in the mainstream, Oxley believes that the future belongs to kamut, spelt and amaranth. Get to know those three excellent grains by using them in these nine recipes.
1. Warm Spelt with Red Cabbage and Ricotta Salata
This filling salad is packed with crunchy toasted walnuts, red cabbage, thyme-scented spelt and salty ricotta salata.