When the first summer rolled around at Noodle Bar, and asparagus were done and corn came into season, we decided we’d make a succotash with our miso butter. Then we got lazy and cut ...
When David Chang first decided to put Brussels sprouts on the menu at Noodle Bar, he didn’t want to add bacon. Every other New American market-driven restaurant in the city at the ti...
Combine the tomatoes, onions, and jalapeño in a cast iron skillet on medium-high heat. Cook for 6 to 8 minutes or until they are well charred on all sides. Transfer to a food process...
This cocktail by the team at Bar Wayō is a nod to the Japanese soft drink of the same name. They started out trying to use the soda itself in their recipe, but it wasn’t carbonated e...
One hour ahead of time, marinade the cleaned shrimp in a resealable plastic bag with 2 tablespoons of extra virgin olive oil and 2 teaspoons of Momofuku Spicy Seasoned Salt.
Use a...
Garlic Shallot Butter
Cube cold butter and soften in a food processor. If you don’t have a food processor, let the cubed butter soften at room temperature.
Take ¼ of the softened ...
Heat oven to 400ºF.
Slice sweet potatoes in half, lengthwise. Cut each half in half, then cut into cubes and place on a baking sheet.
Drizzle sweet potatoes in olive oil and seas...
Zest the lemon with a fine-grate microplane before juicing the lemon. Strain the juice.
Add everything into a food processor, except oil and water. Allow everything to blend into a...
Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight ...
