While I love all our pantry products, I do have a favorite child (or children). Savory Salt, Spicy Salt, and Tingly Salt are what I use most. I constantly need to re-stock them becau...

Usually when you’re at home cooking, it’s not like how you see it on television shows, with one person cooking one thing at a time. We’re typically wrangling our kids or cooking mu...

These noodles are a nod to one of the four pastas of Rome: Gricia. In that recipe, pork and pecorino romano cheese are the star players. Here, we sub in umami-rich mushrooms and crea...

Here’s the deal. There’s a lot of food in my kitchen that needs to be used, and I hate wasting food. So I’m going to make a version of a “larb'' recipe using what’s on hand. I don’t ...

This recipe, inspired by the Chinese–American favorite orange chicken, subs in tangy, sweet peach preserves. It comes together in under 30 minutes with some simple pan frying—no deep...

  Every culture has chicken soup, and it’s one of those dishes that you can make with what you have on hand. I love the American-style version with a mirepoix, but I’m going to make...

This is basically some version of what has come to be known as Chinese Chicken Salad. I had a bunch of broken noodle pieces leftover and wanted to use them as a crispy topping for a...

I remember making my dad’s version of Soy Sauce Chicken (Yao Gai) in college because it was easy—mostly just submerging and simmering. It’s a Cantonese favorite, and it’s often hangi...

My team challenged me to create recipes on the fly based on random ingredients they bought, plus our Momofuku pantry products. That’s how this “carbonara” was born. It contains the ...