KOREAN HAND-TORN NOODLE SOUP WITH CHICKEN

PORK CHOP SCHNITZEL WITH PRETZEL CRUMBS

Makes: 4 -6 servings

1 cup all-purpose flour, plus more for dusting

Kosher salt and black pepper

1 ¾ to 2 pounds bone-in, skin-on chicken breasts

1 medium yellow onion, chopped 4 scallions, thinly sliced, whites and greens reserved separately

4 medium cloves garlic, minced 3 tablespoons soy sauce, divided

4 -5 teaspoons gochujang (Korean fermented chili paste)

1 tablespoon toasted sesame oil 1 tablespoon white sesame seeds, toasted

¼ teaspoon gochugaru (Korean chili flakes), optional

2 medium carrots, peeled and cut into

¼ -inch rounds

1 medium zucchini, quartered lengthwise and cut crosswise ¼ -inch thick

1 . Make the dough: In a large bowl, stir together flour and ½ teaspoon salt. Make a well in the center of the flour and add ⅓ cup water.

2 . Using a silicone spatula or wooden spoon, begin incorporating the flour by starting at the center and gradually drawing in more, until a shaggy dough forms. Don’t add more water even if it feels dry at first; it will hydrate during kneading and become supple and tender after a few minutes.

3 . Using the heel of your palm, knead the dough in the bowl, swiping along the sides to incorporate dry bits. Lightly flour the counter and turn the dough onto it.

4 . Lightly flour your hands and knead until dough is smooth, about 4 minutes. Form dough into a bowl, wrap in plastic wrap and let rest at room temperature while you make the soup.

5 . Make the soup: In a large pot, combine 2 ½ quarts water, chicken, onion, scallion white, garlic, 1 tablespoon soy sauce, 1 teaspoon salt and ½ teaspoon pepper. Bring to a simmer over medium-high, cover partially and simmer until a skewer inserted in the thickest part of the chicken meets no resistance, about 2 5 minutes.

6 . Meanwhile, in a small bowl, stir together scallion greens, remaining 2 tablespoons soy sauce, gochujang, sesame oil, sesame seeds and gochugaru, if using. Set aside.

7 . When chicken is done, transfer to a large plate. Add carrots to broth and bring to a simmer over medium-high. Cook, uncovered and stirring occasionally, until carrots are tender, about 1 0 minutes.

8 . Meanwhile, use 2 forks to shred the chicken into bite-sized pieces; discard the skin and bones.

9 . Unwrap dough. Working beside pot, hold dough in one hand. With your other hand, pull and stretch small sections of dough, flattening it between your thumb and forefinger, then tear off a piece about 1 ½ -inches long. Drop piece into the broth.

1 0 . Continue until you have used all the dough. Stir in the zucchini and shredded chicken. Return to a simmer and cook, stirring occasionally, until noodles are tender and zucchini is tender-crisp, about 3 minutes.

1 1 . Off heat, stir in the gochujang-sesame mixture, then taste and season with salt and pepper.

— Recipe from Milk Street

Makes: 4 servings

4 bone-in pork rib chops, about 1 -inch thick and 8 ounces each, bones frenched

Salt and freshly ground black pepper

3 cups flat pretzel crisps, about 4 ounces

1 cup panko (Japanese-style bread crumbs)

½ cup flour

2 large eggs

2 tablespoons milk or half-and-half

Peanut, expeller-pressed canola oil or safflower oil, for frying

Lemon wedges, for serving

Sliced pickles, for serving

Assorted mustards, for serving

1. Put one pork chop between two sheets of heavy plastic (I like to use a zippered food bag, cut into two pieces.) Use a meat mallet or small heavy skillet to pound the chop (avoiding the bone) to an even ½inch thickness. Remove the plastic and set flattened chop on a baking sheet. Sprinkle both sides with salt and pepper. Repeat with remaining chops.

2. Put pretzels into a food processor or blender. Process with on/off turns until pulverized to fine crumbs. Add panko crumbs and process to mix together. Put into shallow bowl or pie plate.

3 Mix flour, ½ teaspoon salt and freshly ground pepper to taste in a second shallow plate. Mix eggs, milk, ½ teaspoon salt and pepper to taste in a third shallow dish.

4. Set a wire rack over a baking sheet.

5. Use a fork to lightly dredge each pork chop on both sides with flour mixture. Then dip the chop into eggs to coat well and let the excess egg drain back into the bowl. Then thoroughly dredge the chop in the crumb mixture to cover all sides completely. Put the coated chop onto the rack set over the baking sheet. Repeat to coat all the chops.

6 . Let pork stand about 2 0 minutes at room temperature, or refrigerate uncovered up to several hours.

7 . Just before serving, heat oven to 2 0 0 degrees. Have a paper towel-lined baking sheet ready.

8 . Heat ¼ inch of oil in a very large cast-iron or nonstick skillet over medium heat. When the oil is hot enough to make the edge of a pork chop sizzle fiercely, add the pork chops in a single, uncrowded layer (usually 2 at a time). Cook over medium heat (do not let the oil smoke), without turning, until nicely golden on the bottom, about 3 minutes. Turn the pork and fry the second side until golden, about 2 minutes more. Remove to the prepared baking sheet and place in the oven. Repeat to cook remaining chops. Add more oil to the pan if needed to keep the ¼-inch oil level.

9 . Serve with lemon wedges for squeezing over. Pass pickles and mustard.

Note: I put a fork into each bowl to use for the threestage dredging method to help coat the pork slices evenly with minimal mess.

Poutine — fries covered in a rich brown gravy and topped with cheese curds — is a French-Canadian dish that originated in Quebec. The dish was created as a delicious way to use up excess cheese curds, which have a short window of freshness. This version of the dish starts with homemade french fries, which are topped with cheese curds, homemade gravy made from a mix of chicken and beef stock, and a little bit of chopped parsley for color.

POUTINE

Makes: 4 servings

3 pounds medium russet potatoes

1 tablespoon cornstarch

1 tablespoon water, plus more for soaking the potatoes

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 ¼ cups low-sodium beef broth

¾ cup low-sodium chicken broth

1 ¼ teaspoons kosher salt, plus more as needed

¼ teaspoon freshly ground black pepper, plus more as needed 6 cups vegetable or canola oil

1 ½ cups white cheese curds (8 ounces)

¼ bunch fresh parsley

6 cups vegetable or canola oil

1 . Fill a large bowl halfway with cold or room temperature water. Slice 3 pounds russet potatoes lengthwise into ⅓ -inchthick planks (no need to peel). Cut each plank lengthwise into ⅓ -inch-wide fries. Transfer the cut potatoes to the bowl of water. Refrigerate for at least 3 0 minutes and up to overnight. 2 . Melt 2 tablespoons unsalted butter in a small saucepan over medium heat. Add 2 tablespoons all-purpose flour and stir until combined. Continue to cook over medium heat until the mixture turns golden brown, 4 to 5 minutes.

3 . While whisking continuously, add 1 ¼ cups low-sodium beef broth, ¾ cup low-sodium chicken broth, ½ teaspoon of the kosher salt and ¼ teaspoon black pepper. Bring to a boil, whisking occasionally. Meanwhile, place 1 tablespoon cornstarch and 1 tablespoon water in a small bowl and stir until the cornstarch is dissolved.

4 . While whisking continuously, add the cornstarch mixture. Bring the mixture to a hard simmer, whisking occasionally. Continue to simmer, whisking occasionally, until thickened into a pourable gravy, about 5 minutes. Taste and season with more kosher salt and black pepper as needed. Remove from the heat and set aside until you are ready to fry the potatoes.

5 . Heat 6 cups vegetable oil in a large stock pot or Dutch oven until 3 2 5 degrees. Meanwhile, line a baking sheet with a wire rack. Using your hands, crumble 1 ½ cups white cheese curds into ½ -inch pieces if needed and let sit on the counter to come to room temperature. Pick the leaves from ¼ bunch fresh parsley and finely chop until you have 2 tablespoons. Drain and dry the potatoes with paper towels.

6 . Fry the potatoes in 3 batches: Add the potatoes and fry, stirring occasionally, until they begin to lose their rawness and turn starchy on the outside, about 5 minutes. Using a spider or slotted spoon, transfer the par-cooked fries to the rack.

7 . Heat the oil to 3 7 5 degrees. Meanwhile, line a second baking sheet with paper towels. Reheat the gravy over medium heat, whisking occasionally, until warm and bubbly, about 5 minutes. Turn off the heat and cover to keep warm.

8 . Fry the fries again in 3 batches: Add the fries to the hot oil and fry, stirring occasionally, until deep golden brown, about 3 minutes. Transfer to the paper towels and immediately season each batch with ¼ teaspoon of the kosher salt.

9 . To assemble, transfer the fries to four individual plates. Sprinkle with the cheese curds. Spoon the gravy over the fries (about ½ cup over each serving), and sprinkle with the parsley.