Ms. J does not love meat. She eats chicken and turkey, likes well-done salmon, and passes on most everything else. Or so I used to think!
A few years ago I fell into the momofuku ambit. Momofuku means lucky peach, and it’s also a restaurant group, started and led by David Chang. (Learn more at momofuku.) I have not dined at any of its 12 locations in New York City, Toronto, and Sydney. I have, however, made two of the highly touted momofuku dishes at home.
We’ll skip Crack Pie for now. It’s a variation on Chess pie, a southern favorite; alas, it’s more complicated, sweeter, and one very fine pie.
Right now, we’re focusing on momofuku bo ssam