Recipes

A rich, milky ramen broth built from the turkey carcass and simmered all day, finished with white miso and served over noodles with shredded leftover turkey and soft boiled eggs. The best thing you'll do with Thanksgiving leftovers.

Blanched scallion greens blended with good olive oil into a bright, deeply green condiment that keeps for a week in the refrigerator. Ten minutes. Goes on everything.

A whole chicken loaded with ginger lemongrass compound butter under the skin, roasted or rotisseried and lacquered with a fish sauce and brown sugar glaze. Served with coconut jasmine rice and scallion oil. The whole bird is the point.

Skirt steak marinated in fish sauce, oyster sauce, and white pepper, grilled hard and finished with a five-minute Thai basil pesto. Served with green beans blistered in nam prik pao. A weeknight dinner that tastes like it took real thought.

A high-hydration gluten-free pizza dough made with Caputo Fioreglut that produces real chew, real oven spring, and real crust. Works in a pizza oven at 750 to 800°F or on a preheated stone in a home oven. Make it 24 to 48 hours ahead. Freezes well.

Day-two pot roast shredded, folded into gravy-dipped tortillas fried in reserved pot roast fat with melted cheddar, served with a bowl of consommé for dipping. Ten minutes. Better than the original.

A classic béchamel mac and cheese built with aged cheddar, gruyere, and mozzarella, loaded with chopped kimchi and kimchi juice, topped with crispy French onions and baked until golden. The best mac and cheese you will have.

Russet potatoes seared until golden, then braised in chicken stock and white miso until the liquid reduces into a glossy sauce. They look like scallops. They take 35 minutes.