As happy as I am that winter is officially OVER, I’m really over this back and forth on cold weather versus hot weather we’re having right now. (Currently I’m writing this while wearing a scarf, a sweater, pants, and flip-flops as the temperatures drop into the 40s, and yet it’s supposed to be sunny and…
Category: momofuku
Our New Year’s roundup, including some baking from Momofuku Milk Bar.
Happy 2017, my friends! My year started off inauspiciously with my phone suddenly not working, so I have to send it to LG to see if it’s salvageable. (At least my old Razr smartphone is functional so I’m not completely without a phone right now. Here’s hoping it can hang on until August when my…
On our cookbook shelves: Momofuku and what I’ve learned from the book and the restaurant.
Remember how I mentioned that August had been a difficult month? Apparently the month wasn’t finished with us at that point, because last week came more less-than-pleasant news, albeit news that could prove to be good in the long run. What was honestly the most difficult about all of this was having to grapple with it…
04.27.14: ramen (with quail eggs!)
A few months ago when the weather was extremely cold and grey and we were in search of serious culinary projects, Michael and I finally broke down and made ramen completely from scratch, including the noodles. The stand mixer and pasta machine were brought out, dough was wrestled with, and we watched the “Noodle” and…
12.28.11: dinner (momofuku’s chicken and egg)
Neither Michael nor I said the actual words over the course of the last week of 2011, but in retrospect it was pretty clear we were both missing our tiny kitchen after four days of holiday celebrating with not much opportunity to get behind the stove. Day two of our mini-we-miss-New-York-Week (subtitle: the week we…
David Chang’s ginger scallion sauce.
Were I not fairly certain that doing this would elicit more than a few odd glances (and if it lasted more than a day or two), I would make an enormous batch of David Chang’s ginger scallion sauce, dole it out into quart-sized containers and give it to people as holiday gifts. While not nearly…
10.20.11: dinner (marinated hanger steak ssäm from momofuku)
I know, I know. We’re egregiously late in jumping on the David Chang/Momofuku bandwagon, but better late then never, right? This is what I’m chanting to myself as I write this post, feeling horribly out of date for never venturing even once to the East Village to try one of his Momofuku iterations, but in my…
