Growing up, I hated this Korean fermented delicacy. My father would drag me miles away to the Korean supermarket down an alley to buy this stuff. He would bring it home and literally evacuate the house when he broke the seal on the jar. It wasn’t until I started working at Momofuku that I learned that I really love kimchi, and that there are many, many levels of potency throughout the kimchi-producing kitchens in this country. The Momofuku cookbook has a ridiculously tasty kimchi recipe (among others). Or use your favorite brand of cabbage-based kimchi in this recipe.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.