FreshDirect

Momofuku is where the bao craze took off—and they're still doing delicious things with the Chinese steamed buns. This recipe from their team is a glorious, Southern-fried mashup:

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.

The only thing better than mac 'n' cheese? Mac 'n' cheese in a pancake. This recipe from the Momofuku team is delicious as it sounds:

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.

You can't argue with a wedge salad, with its hunk of crisp lettuce and dressing dripping into its crannies. The Momofuku team has given it a peppery twist by using their chili crunch in this recipe: Put ½ cup Momofuku soy sauce, 1 garlic clove, ⅓ of a white onion—roughly chopped, 1 tsp MSG, 2 tbsp white vinegar, and 2 tbsp water to a blender and blend until smooth. Set aside; You'll have extra dressing.

Cook 2 thick-cut bacon strips to your preferred doneness, then set aside. Cut ½ cup caramelized pecans in half. Cut 1 romaine heart in half lengthwise. Slice 1 radish into thin rounds. Cut ½ cup caramelized pecans in half.

In a small bowl, mix 3 tbsp Momofuku Chili Crunch, 3 tbsp lemon juice, and 3 tbsp of the dressing. Place a romaine half on each plate and spoon chili-soy dressing over the top. Lay a bacon strip on each and top with the pecans, sliced radish, and a handful torn basil. Serve immediately.

This recipe from our friends at Momofuku is a different kind of lobster roll, with lobster salad tucked inside rice and nori: Rinse 1 c sushi rice in a mesh strainer, then cook according to package directions. Meanwhile, in a small pan over medium heat, stir 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt until dissolved. Transfer cooked rice to a bowl, gently fold in vinegar mix, and let cool to room temp.

Bring a large pot of salted water to a boil. Add 4 lobster tails and cook 3 minutes, then plunge into an ice bath. Once cool, split the shells lengthwise, pull out meat, and chop into 1-inch pieces.

In a medium bowl, whisk until smooth 3 tbsp Kewpie mayo, ¾ tsp rice vinegar, ¼ tsp Worcestershire sauce, ½ tsp sugar, ¼ tsp garlic powder, a pinch of salt, and a splash of sesame oil. Gently fold in lobster pieces, juice of ½ a lime, and 1 minced scallion. Cover and chill in fridge.

Cut 1 sheet of nori into 8 small pieces (2" x 3.5" each). To serve, top lobster salad with 2 tbsp salmon roe and 1 tbsp chopped chives. Present sushi rice alongside nori and 8 leaves of Bibb lettuce. Let everyone make their own handrolls by placing a piece of nori inside a lettuce leaf, spooning in rice and lobster, and rolling up.