I love roasted chicken. But with roasted chicken, there are only so many things you can do after it’s cooked. Boiled chicken is what I grew up with. It’s a lot more versatile—and ea...

This dish is based on an OG dish at Ssäm Bar with rice cakes. I don’t want to call it a ragu or a sugo, but that’s essentially what it is. We start with our Spicy Soy Noodles, which...

In a professional kitchen, I want to hit the bullseye dead center every time, but at home, I just want to hit the target. I like to make this recipe because it works with whatever v...

This is hands down the best popcorn. You could use any of the seasoned salts for popcorn, but my favorite is tingly. You get that tingly, numbing sensation from the Sichuan pepperc...

This easy weeknight sheet pan combines the tanginess of Momofuku Rice Vinegar with roasted chicken, plus a bunch of vegetables. We like to serve it with a bowl of rice or noodles, to...

Ginger Scallion Noodles are one of our very favorites—we’ve served them for years at Momofuku Noodle Bar, and they’re inspired by all the meals we’ve had at Great NY Noodletown over ...

These noodles are inspired by Dan Dan Noodles, one of our favorite Sichuan dishes, but made with our Momofuku pantry products. Here we use our Momofuku Spicy Soy Noodles, plus our M...

This easy vinaigrette would be delicious on many roasted or pan fried vegetables—think green beans, cauliflower, red peppers, eggplant, carrots, and more. Here we toss it with Brusse...

This dip is inspired by the flavors of the Spicy Pork Rice Cakes at Ssäm Bar, but we sub in cauliflower and top it with lots of mozzarella cheese to make it a perfect molten dip. It’...