Cook the Book: Ad Hoc at Home – Blowtorch Prime Rib


When I first saw the Blowtorch Prime Rib recipe in the Ad Hoc at Home cookbook, I knew I was going to make it for Christmas dinner. But this technique is so easy, you don�t need to save it for special occasions.

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Menu for Hope VI: Give a Little, Get a Lot This Holiday Season


It’s the season for giving, and this year, I’ve donated some prizes to support Menu for Hope, an annual fundraiser started by Pim Techamuanvivit of Chez Pim that benefits the UN World Food Programme (WFP). Menu for Hope starts today, December 14, and runs through Christmas. Proceeds from this year’s effort will benefit the WFP’s […]

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A Morning with Thomas Keller: Ad Hoc at Home Book Signing


Ad Hoc hosted a special book signing event called “A Morning with Thomas Keller” at the restaurant yesterday, and I was lucky enough to get an invitation. Chef Keller spent the morning signing Ad Hoc at Home cookbooks alongside Ad Hoc Chef de Cuisine Dave Cruz as the Ad Hoc staff served up hors d’oeuvres […]

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Chicharrones (Fried Pork Rinds)


In my world, there is no finer snack than some chicharrones, a.k.a. fried pork rinds. It’s something I’ve been eating since I was a kid, and Filipinos love it with sukang sili (chili vinegar) and beer. Over the past year, chicharrones have been embraced by the “mainstream” through the efforts of chefs like Ryan Farr […]

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Cook the Book: Momofuku – Roasted Rice Cakes


Momofuku Week ends with this recipe for Roasted Rice Cakes, but I’m pretty sure I’ll be posting more recipes from the book very soon. Roasted Rice Cakes I had little interest in Korean food until a few years ago. My experience had been limited to the plethora of grilled meats that most people associate with […]

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Cook the Book: Momofuku – Fried Chicken


Momofuku Week trudges on with a fried chicken recipe that’s my new favorite because it’s super easy and—as David Chang might say—fucking awesome. :) You might assume that this would be a recipe for Korean fried chicken (KFC), especially since Noodle Bar offers a bountiful platter of both Korean and American fried chicken for up […]

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Cook the Book: Momofuku – Ginger Scallion Noodles


Day 3 of Inuyaki’s Momofuku Week lightens things up with a dish that has absolutely no meat in it. Ginger Scallion Noodles One of the book’s easiest recipes the Ginger Scallion Noodles. David Chang says that ginger scallion sauce is “one of the great sauces or condiments ever,” and it’s one of Momofuku’s mother sauces. […]

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Cook the Book: Momofuku – Pork Belly Buns


It’s Day 2 of Momofuku Week at Inuyaki and today’s post on Pork Belly Buns is a great way to use the Pork Belly I wrote about yesterday. Momofuku Pork Belly Buns The Momofuku pork buns quickly (and inadvertently) became one of Noodle Bar’s signature items, and it’s nice to be able to recreate them […]

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Cook the Book: Momofuku – Pork Belly


Momofuku Week is a new series I made up yesterday after realizing an epic post I was writing about cooking from the Momofuku book was going to be too long. I decided to break up the posts over the next week since I’ve made enough dishes from the book to cover about a week’s worth […]

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Cook the Book: Momofuku Week


I’ve had Momofuku on my mind and in my stomach the last couple of weeks, so I’m declaring this week Momofuku Week at Inuyaki. It’s kinda like Shark Week, only tastier (unless you’re really into shark meat). After getting my feet wet making the bacon dashi that inspired my Bacon Agedashi Tofu post, I went […]

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