The new year begins tomorrow, making today a perfect gaze-into-the-crystal-ball day. Astrologers and fortunetellers can speculate on the fate of the world at large, but of more imminent concern - what will we be eating?

Here's what many experts are saying ...

1. Whatever it is, we'll be eating it at home. Comfort food has been a trend-spotter's favorite for the last couple of years, with an emphasis on such warm and fuzzy dishes as meatloaf like Mom used to make. The current economic situation brings this home, literally.

A number of experts say we'll be cooking more from scratch, using more economical cuts of meat and whole fish (the head-to-tail philosophy). Food and Wine magazine also names macaroni and cheese, roast chicken and turkey casserole among the dinners of the year.

But because many of us still have to go to work, that old reliable Crock Pot might get some new use.

  2. When we do go out, it could be for breakfast. Bon Appetit magazine says chefs have turned breakfast into an art form: “;Affordable seasonal menus with heirloom ingredients. Dressed-up waffles, pancakes, and eggs. Delectable biscuits, scones, and croissants.”;

The magazine also predicts a new interest in eggs, an economical source of protein (remember, we're all short of cash these days). Not to mention they add a focal point: A poached or fried egg atop pasta, pizza or salad lifts the dish out of the ordinary.

In the local lexicon, if you've never tried Korean “;bi bim bap”; - rice topped with meats, veggies and a fried egg - 2009 is the time.

  3. So hot it's cool: The cooking site epicurious.com says ginger in beers and cocktails is making an impression, showing up in drinks like the Ginger Rogers, Gin Gin Mule and Ginger Smash.

Locally, for an example of how hot and cool ginger can be at the same time, try a PacifiKool ginger ale, made fresh at farmers' markets at Kapiolani Community College (Saturdays) or Kailua Road (Thursdays). The company also sells ginger syrup, so maybe you can try one of those Gin Gin Mules.

  4. Venturing farther afield? The foodie destination of the year, according to a number of trend-watchers, is Lima, Peru. The exchange rate is good, the chefs are adventurous and access to prime ingredients is exceptional.

Closer to home, look for dishes such as “;lomo saltado”; (marinated beef) or “;sancochado”; (a stew with cassava) to cross cuisines. We might not be ready for roasted “;cuy”; (guinea pig), though.

  5. Sweet afterthoughts: The dessert flavor of the year, Bon Appetit predicts, will be peanut butter. Again, it's economical. And it's comforting. Other sources just predict “;gooey”; will be in. Peanut butter fits there as well.

Think peanut butter with chocolate in cheesecake, brownies, cookies, or as a topping for ice cream, or ...

...Is it time to eat yet?