I recently came up with my million dollar New York City food cart idea. The plan was to make pork burgers in the style of laab, chock full...

"Man, you go through a lot of bacon!" Significant Eater exclaimed the other day as she watched me simmering half a pound of the g...

Having spent equal parts of my life in the Southeast and the Northeast, I was eager to make the recipe for shrimp and grits from the Momofu...

Ramps lend themselves to a variety of different uses.  They carry on unique flavors when grilled, sauteed, blanched, or pureed.  But my fav...

  My latest Momofuku recreation, Ginger Scallion Sauce, is one of the easiest recipes in the book. Try it and you will understand why Davi...

The Momofuku cookbook contains a number of ambitious recipes, but I began with what is just may be the simplest in this roast pork bell...

Momofuku's cereal-milk panna cotta is modern comfort food at it's best. I finally made the salty/sweet dessert again, and this tim...

Fresh off the 12-days of cooking that was my Greenmarket Challenge , I decided to take a night off from cooking and have dinner with my sign...

I usually don't fall for hype. Spotted Pig? Eh. Corner Bistro? Utterly overrated. However, I have joined the masses in being complet...

If you haven't cooked skate before, I urge you to give it a try. It cooks quickly, the meat is flavorful so little more than a simple s...

I’ll finally get off my lazy butt and resume blogging about my kitchen adventures (and misadventures) this weekend. To kickoff my comeback ...