What's most refreshing about Chang, however, are his irreverent demeanor and unapologetic opinions. Even though I'd interviewed him before, when I heard Chang and his co-author, New York Times writer Peter Meehan, were in town promoting their new bible, the Momofuku Cookbook, I couldn't resist chatting with them. His two cents on culinary trends, TV, and Top Chef Masters, after the jump.
- Matchboxes, a cost-effective way to advertise, are making a gradual comeback in restaurants. — New York Times
- Even Bon Appétit hasn't been spared from layoffs at Condé Nast. — New York Post
- Former Top Cheffer Stefan Richter's new restaurant, Stefan's at LA Farm, is off to a good start. — Los Angeles Times
- Why do so many California farm-to-table restaurants neglect to feature local wines? — San Francisco Chronicle
- Fast, easy, and healthy recipe: Chinese broccoli in oyster sauce.— Boston Globe
- Fine Living's Bartender Wars reveals a not-so-great glimpse of tending bar. — Washington Post
- A guide to star chef David Chang's Momofuku restaurants, as well as his new cookbook. — Wall Street Journal
- What Not to Wear's Clinton Kelly's ultimate guide to entertaining.
- What Not to Wear's Clinton Kelly's ultimate guide to entertaining. — The Epi-Log
- A detailed inside look at the New York Wine and Food Festival. — Eater NY
- Learn how to make perfectly boiled eggs.— Serious Eats
- The simple chic approach to Fall decorating. — Hostess With the Mostess
- What's the difference between a digestif and an apéritif? — Chow
- 10 things Anthony Bourdain and David Chang hate. — Grub Street NY
- On Saturday Night Live, Guy Fieri gets attacked by birds. — Eat Me Daily
- Lobster: Get it while it's cheap!
- Lobster: Get it while it's cheap! — The Atlantic
- Meet TasteStopping, the website that takes Tastespotting's rejects. — Eat Me Daily
- Spice things up with Padma's chili honey butter. — Serious Eats
- What’s the right answer to “Can I bring anything?” — Chow
- Deep dish blueberry maple French toast. Enough said. — Endless Simmer
- The next time you host a baby shower be inspired by the letter B . — Hostess With the Mostess
- In September, David Chang and Wylie Dufresne will let a group of French chefs take over their kitchens. — Eater
- 21 top-rated burger recipes, including beef, turkey, cheese, and veggie varieties. — Epicurious
- David Chang is an approved "character" on the USA Network. — Serious Eats
- Tips for saving money when ordering wine. — Wall Street Journal
- One San Francisco chef expresses his right to enjoy foie gras. — Eat Me Daily
- Twelve delicious and affordable ways to prepare ground beef. — The Kitchn
- The cookbook nominees for the International Association of Culinary Professionals have been announced. — Al Dente
- Do eggs need to be refrigerated? — Chow
- Celebrate Purim by making sweet Danish hamentashen. — The Epi-Log
For our Best of 2008 series, we asked you who you thought deserved the title of best restaurant chef of the year.
We must, however, respectfully disagree and say that our pick for best restaurant chef is David Chang. Since David Chang opened his first Momofuku restaurant, the New York chef has skyrocketed to unexpected heights of celebrity chefdom.
We have always been fans of the talented young chef's unparalleled innovation in flavor and technique, and his ability to bring a dramatically different yet affordable type of comfort food to the masses. When we sat down with him at Slow Food Nation, we also fell for his self-deprecating humor and bad boy demeanor.
Have you been to one of Chang's Momofuku restaurants?
- Twelve sensational, make-ahead sides.
- Twelve sensational, make-ahead sides. — Bon Appétit
- Cooking secrets from David Chang. — Cooking With Amy
- Learn the difference between shrimp and prawns. — Chow
- Simple and delicious: butternut squash, sage, and browned butter. — The Kitchn
- How to make cottage cheese. — Serious Eats
- This Thanksgiving, serve buttermilk sweet potato pie for dessert. — Baking Bites
On hand at this weekend's Slow Food Nation was Momofuku chef David Chang, whose self-described "vaguely Asian" New York restaurants have catapulted him to celebrity status in the past several years. In a guest appearance at the festival's Green Kitchen, Chang showed the audience Momofuku's twist on caprese salad. As he was prepping for his demonstration, he was kind enough to talk to me about slow food, fast food (Chipotle and In-N-Out are his favorites), future plans, and his latest infatuation. To read what he had to say, read more
Pickling has been a craft for the past 5,000 years, but its biggest moment may be right now.
With supermarket prices on the rise, the home consumer products industry has seen a spike in canning and pickling at home. The Martha Stewart Show recently featured Momofuku minimogul David Chang giving a pickling demonstration. Prominent restaurants chefs from Los Angeles to New Orleans have been showcasing house-made pickles in menu items.
Even I jumped on the bandwagon, extolling the virtues of rapid preserving in a three-hour pickling recipe. Quick pickles are especially appealing, as they don't require any special canning equipment and the techniques can be used on everything from grapes to watermelon rinds. Because pickles are one of my favorite foods, I'm excited to try all the new ideas I've been reading about. What about you? Have you caught on to the pickling bug?
- Decorate your kitchen with these kitschy, retro-glam finds. — Hostess with the Mostess
- Make gourmet coffee at home. — Slashfood
- New to cooking? Check a beginner cookbook out of your library. — Chow
- Just how good are Starbucks's smoothies? — Baking Bites
- Get to know David Chang of Momofuku fame a little better. — Serious Eats
- Take a look at San Francisco's just-planted Slow Food Nation Victory Garden. — CasaSugar
- Cookthink gets a stylish new makeover. — Cookthink
- Learn how to make crispy and delicious fried green tomatoes. — The Kitchn
- Help McDonald's name its new dollar menu. — The Epi-Log
- Calling all New Yorkers: be on the lookout for the filming of Top Chef Season 5! — Eater