I was in the mood for some Chinese noodles, and nothing was going to stop me. This recipe from Fuchsia Dunlop's Land of Plenty combines sesame paste (tahini works too), chili oil, two kinds of soy sauce, and sesame oil to create a shockingly quick and filling meal. To balance out the fiercely spicy dish, I added quick-pickled carrots using David Chang's approach from the Momofuku cookbook. More

I've been infatuated with Korean cuisine for years now but never really understood rice cakes. They always seemed so mushy, bland, and covered in sweet sauce. But a recent midnight snack at a Korean bar changed everything. Instead of boiled, these were grilled, so they had that crackly outer layer, which gave way to a tender and succulent inside. They were also tossed with this fiery red sauce, which forced you to keep a drink close at hand. More

This Cherry Tomato and Tofu Salad was created by Momofuku chef David Chang for Alice Waters' In The Green Kitchen project. It's a riff on the classic caprese salad but with an Asian twist. The mozzarella gets replaced with slices of tofu, the dressing is a vinaigrette with soy sauce and sesame oil, and instead of basil, Chang subs in shiso leaves for an herbal menthol kick. More

Green apples, raw scallops, poppy seeds, and dashi might seem like unlikely partners but when the elements come together the flavors make prefect sense. The sweet scallops play off of the dashi's umami and the apples lend a bit of tart sweetness and crunch. More

This recipe for Kimchi Stew with Rice Cakes from the Momofuku cookbook is addictively good. David Chang uses two-week old kimchi (fresh and crisp with a not-too-sour taste), any type of broth (he suggests pork; no big surprise given Momofuku's obsession with pork), and rice cakes made with glutinous rice. More