Kenji, and like many of his successful recipes, he does the research to create the best possible final product. This lasagna requires you make an all-day bolognese, so plan ahead. It also a features an uber-rich besciamella sauce that the entire thing bathes in. Did I say it was decadent?
David Chang's take on ramen. I had been making Ivan Orkin's seafood stock-based ramen last year, but went back to the traditional tonkotsu with Chang's recipe. The rich stock topped with pork belly, pork butt, soft-boiled egg, some nori and scallion will make you happy.
I'm not really a student of ramen, I've probably had my own as often as I've
had others. That being said, I was quite happy again with the results.
The key here is simmering five pounds of pork neck bones, along with some smoked hocks, for about 7 hours. There's nothing like the richness of a fatty-all-day pork broth.