Recipes | Cook's Gazette

Chashu

Chashu is the oleaginous, delectably tender pork slices served on top of a bowl of tonkotsu. Evolved from…

Ramen noodles are the chewy, slippery, and bouncy medium driving along that mouth-watering, tongue-coating broth. These noodles differ…

Ajitsuke Tamago, or seasoned egg, is my third favorite part of ramen, with the first being broth and…

A sort of side dish placed into the ramen, along with egg, chashu, scallions, spinach, and scallion oil….

This scallion (or negi) oil provides a mild toasty onion note to an already remarkably layered soup. This…

There may be no more important part of ramen than the last, frantic step: putting the whole bowl…

This recipe was recently published by Gabrielle Hamilton in the New York Times. Until its closure a few…

The first time I had this salad was in 1987 in Normandy, France. I never forgot the juxtaposition…

An Asian influence can still be felt in Paris restaurants, especially in the 13th arrondissement, where there is…

The groom’s favorite meat is a Spanish breed of pork, Jamon Ibérico de Bellota. This breed lives free-range,…