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.
What’s the next hot thing in hot things? Dale Talde, of NYC’s Talde and Pork Slope, thinks it’s a nasal-clearing blast from the past: wasabi. “You know how it jumped the shark and people started putting it in mashed potatoes? I think wasabi is going to make a comeback,” Talde says. “I think there’s going to be some homegrown wasabi, pickled wasabi stems, people using the leaves.”
He has a smart idea for kicking off the wasabi renaissance: “If you make a steak and you make chimichurri, drop a little wasabi oil in there.”
Here, five more out-of-the-box ways to use wasabi.
Crudités with Wasabi Dip
Nonfat Greek yogurt blended with fresh goat cheese and spiked with wasabi makes for a luscious, thick, tangy and addictively spicy dip.
Asian Chicken Salad with Wasabi Dressing
This poached-chicken salad offers a double hit of wasabi. The dressing is made with wasabi powder and the salad is garnished with crunchy wasabi peas.
Sriracha-and-Wasabi Deviled Eggs
The cult-favorite Sriracha hot sauce and old-school wasabi come together in this extra-spicy take on deviled eggs.
Sirloin Burgers with Wasabi Mayo and Ginger-Pickled Onions
Wasabi powder mixed with mayo makes for an incredible burger topping.
These easy pickles are super quick. They are ready after just one night of pickling.