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Grits and Shrimp Recipe - NYT Cooking
cooking.nytimes.com
This recipe, adapted from the chefs David Chang and Joaquin Baca of Momofuku Noodle Bar, came to The Times in Here, the yolk from soft egg bleeds into a...
MOMOFUKU SSÄM BAR | The New Yorker
www.newyorker.com
Chang enlisted Joaquin Baca, his co-chef and co-owner from Noodle Bar, and various chef friends for the kitchen, and Chang himself can ...
Year of the Pig - GQ
www.gq.com
Three years ago, **David Chang** was an obscure cook with a failing Manhattan noodle bar. Now he is being hailed as the most innovative and exciting chef...
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