Munti with tomato broth

I was inspired to make these last summer from a couple different things. Lamb munti, a Turkish dumpling, I learned how to make these from reading Prune by Gabrielle Hamilton. For the broth, I was inspired by a restaurant in Cerritos, California, called Omar’s Halal Chinese, where they do these hand pulled noodles with a smoky…

Miso-butterscotch-togarashi mochi ice cream

This recipe was inspired by a dish I tasted during the Spring Break of my freshman year. It was at Hinoki and the Bird, a restaurant in Century City, and the dessert itself, it sounded really gross. I’ve had terrible miso dessert experiences in the past, such as this miso creme brûlée that tasted like spray…