One of the countless ways Korean food excites me is that it employs extreme temperature—whether it’s serving food in the ripping- hot stone pots called dolsot or frozen bowls. I remember the chef world—myself included—nerding out when Noma served squid with broccoli in a vessel made entirely of ice, only to find myself, a few weeks later, eating naengmyeon out of one in Flushing, Queens.
There’s no ice bowl required for this dish, though I do take a page from a restaurant I went to in Seoul where they put the chilled broth into a slushy machine. My at- home version uses a savory- sweet granita to top the cold, super-chewy buckwheat noodles in a spicy dressing. The addition of dragon fruit powder is 100-percent not traditional and 95-percent optional, but it does add a little sweetness and an absolutely spectacular neon pink color. Got that trick from Starbucks.
Membrillo, or Spanish quince paste, is a wonderful product to keep in the pantry. It’s traditionally served with cheese, but I can easily think of dozens of other ways to use it, from making marinades to martinis – it really is versatile. This quick and very delicious glaze for chicken is, well, just a bit different. Skewered, served with salad or stuffed into bread, the chicken is great however you serve it.
Don't worry Globetrotter fans, you're unlikely to ever have to endure another Generals victory. They've now lost over 13,000 times. Drink this cocktail down in 13,000 tiny swallows.
These are still a holiday favorite and are even better the next day with leftover cold cranberries. Use your favorite type of sweet potato, or mix all varieties in a single dish.
It is said that the prophet Mohammed brought this shrub-flower into existence when he threw his shirt over a mallow plant to dry. Under the rays of the sun, a marvelous transformation occurred to honor Mohammed; in the place of the mallow, a beautiful red flower bloomed. Yellow is for psychic insight while pink is for romance and health. Five is the number of awareness and mystical endeavors.