- The Future of Caviar Is in Louisiana
- The Future of Pork Belly is Pickled
- Why You Should Eat Rabbit
- This Fish Probably Won’t Kill You
- Marmite is the New Miso
- 9 Middle Eastern Recipes to Master
- Why You Should Pay Attention to Beef Breeds
- 9 Ways to Use 3 Kinds of Miso
- Wasabi Makes a Comeback
- This Flower Tastes Like an Oyster
Chef Alon Shaya of New Orleans’s Domenica thinks we’ll be seeing a lot more goat in our grocery stores.
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.
Chef Alon Shaya of New Orleans’s Domenica thinks we’ll be seeing a lot more goat in our grocery stores. “Goat is the number one consumed protein in the entire world and we haven’t caught on in America just yet,” Shaya says. “We’ve been so rich as a country, we’ve raised beef and pigs and huge storehouses full of chickens. We’ve never had to eat goat. As our culinary awareness grows, goat will become part of our diet.”
If you want to get a jump on everyone else and start honing your goat cooking skills, try these three fantastic recipes:
Goat Ragù with Fresh Spaghetti
This hearty sauce contrasts rich goat with tangy olives.
Goat Chili with Eye of the Goat Beans
Spiced with two types of chiles, this mellow chili contains both braised goat shoulder and Eye of the Goat beans.
Stir-Fried Goat with Basil and Egg
This Thai-inspired stir-fry is a great way to feature goat without the usual long hours of braising or roasting.