david chang

cookbook club

Measuring Up

What makes a memorable memoir is the ability to tell a story and illuminate truths. Three different chefs have done just that—with recipes, to boot.
October 2009
cookbook club

Cucumber Kimchi (aka oi kimchi)

This recipe is at the intersection of the ease of quick pickling and the full-on flavor of a long-fermented kimchi.
October 2009
food + cooking

The Lunchbox Auction

The Lunchbox Auction, which benefits hunger relief organizations, features one-of-a-kind lunchboxes designed by celebrities. Here’s a selection of a few of the finished works....
chefs + restaurants

Where Are the Women?

A look at why so few female chefs have risen to the top of the restaurant scene.

Pork-Belly Buns

We knew Chang was something special the minute we tasted his signature dish. He plays with the classic Chinese pork bun, retaining its pillowy wrapping, adding crisp cucumbers and scallions....
April 2008
chefs + restaurants

First Taste: Momofuku Ko

Halfway through dinner at the new Momofuku Ko it hits you: You will never eat dinner here again. “No phone. No favorites. No exceptions,” vows David Chang.
diary of a foodie

Gourmet's Diary of a Foodie: The Fine Fast Food

Who says fast food can’t be superb?
food + cooking

The Dish: Kimchi with David Chang

Chef David Chang demonstrates his mom's recipe for kimchi.


Steamed Asian White Rice

Long-grain rice won’t do the trick here; short- and medium-grain have the perfect texture for the clay-pot chicken.
October 2007
david chang,

Clay-Pot Miso Chicken

Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation.
October 2007
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