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We recently teamed up with NYC icon Momofuku to present The Counter Club, a dinner series at their East Village Noodle Bar. They whipped up this brilliant twist on Chinese steamed buns—and shared the recipe so you can recreate it at home:

Whisk together 1/4 c Hellmann's mayo, 1/4 c Kewpie mayo, 1/2 c Greek yogurt or labne, 1/2 tbsp lemon juice, 1 finely grated garlic clove, 1/2 tsp soy sauce, 1/4 tsp onion powder, 1/8 tsp garlic powder, 1/4 tsp pepper, and 1/4 tsp salt. Taste and adjust as needed. Cover and chill for at least 30 minutes.

Lay 1 c dill pickle slices on paper towels and pat with more towels to dry. Preheat an air fryer to 375 F. Set up a dredging station with 1/2 c flour, 1 whisked egg, and 1/2 c panko in separate bowls. Dip each pickle in flour, then egg, then panko to coat. Arrange in a single layer on the air fryer tray (you may need to work in batches). Spray generously with oil and air fry 5-8 minutes. Flip, spray again, and cook until golden and crispy, 5-8 minutes more.

Meanwhile, steam 8 frozen bao buns in a steamer over a pot of boiling water until soft and pillowy, 2-3 minutes. To assemble, spread a good spoonful of sauce onto each bao. Layer in 2-3 fried pickle chips, another small dollop of sauce, and garnish with salmon roe (about 1/2 tbsp each) and sliced chives.

We recently teamed up with NYC icon Momofuku to present The Counter Club, a dinner series at their East Village Noodle Bar. They shared these mac 'n' cheese cheese pancakes that are as delicious as they sound—plus the recipe so you can make them at home:

Prepare 1 box of pancake mix according to package directions (for a richer pancake, substitute a third of the liquid with buttermilk). Bring a small pot of salted water to a boil. Add 5 tbsp dried elbow pasta and cook until just tender, then drain (or, skip this step and use leftover mac 'n' cheese). In a small bowl, stir 2 tbsp Chili Crunch and 2 tbsp maple syrup.

Heat a small nonstick skillet over medium heat with a little oil or butter. Pour in ¼ of the batter. Immediately scatter a small handful of cooked pasta over the surface, then top with a generous layer of shredded cheddar. Cook until edges set and bubbles form, about 4 minutes. Transfer the pancake onto a plate, add another layer of cheese directly to the pan, then flip the pancake cheese-side down into the pan. Cook until the cheese forms a crispy crust, about 3 minutes more. Repeat with the remaining batter for 4 pancakes total (you'll need about 2 cups shredded cheese for all).

Flip each finished pancake onto a plate cheese-side up. Top with 4 tbsp chopped bacon, spoonfuls of Chili Crunch maple syrup, and pinches of fresh chives and serve.