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© kate krader

I would totally trust NYC's Momofuku chef David Chang with any piece of pork on the planet. Leftover turkey...not so sure about that. But no surprise, I found out yesterday that he's genius with that too. For what might be my favorite F&W Thanksgiving story of all time—coming out in our November 2009 issue, just about the same time as the release of the Momofuku cookbook—we challenged Chang and his outstanding pastry chef, Christina Tosi, to make a meal with whatever T-day leftovers we threw at them. Among the foods we gave them: cranberry sauce, mashed potatoes, kale and brussels sprouts. Chang and Tosi didn't ask for much except for some Rice Krispies, Sriracha sauce and Malden salt (and yeah, a few other things, too). Then we photographed the pair in action. All I can say is that the results are awesome and you'll be able to see for yourself when F&W's November issue comes out.
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