Home cooks aren't the only ones who borrow and tweak recipes. At bang!, which I review this week, Momofuku's ginger-scallion sauce is repurposed as a bed for crispy polenta with grilled shrimp.
But David Chang didn't invent it, either; he adapted the recipe from Chinatown's Great NY Noodletown, and you can see it here.
Why not extend the recipe chain and try it yourself, as I plan on doing -- though admittedly not as a bed for next year's turkey.
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