Happy birthday, Dave Chang! That’s what the kitchen screamed when we first made this cake. Marian was in charge of making boss man a birthday cake. She told me she channeled her innermost version of me, sprinkled chocolate chips into a vanilla cake batter we were going to use as a coconut cake, and layered it with liquid cheesecake and anything else she could find in the fridge; in other words, she followed to a tee our standard operating procedure for any birthday cake in our kitchen. Now even the Momofuku savory cooks know this cake by heart. It is a snack attack waiting to happen, so you may want to consider making a double batch of batter and baking the cake in a half sheet pan.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.