We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in five years. Here’s what they predicted.
Unless you hunt, regularly seek out game birds or frequent medieval feasts, you probably haven’t had a lot of guinea hen. But if chef Emeril Lagasse has his way, you will be eating more of it soon. “If I see it on a menu I’ll order,” he says. “I like the taste and texture. It’s richer than chicken, with more dark meat.”
With its flavorful, juicy meat, guinea hen is the perfect beginning-of-fall roast. Here, six great recipes to try.