Culinary Institute of America-trained chef Roy Choi began selling Korean-style BBQ from his Kogi taco truck across Los Angeles in 2008. Since then, Choi has started multiple restaurants and a hotel, wrote a book, and now has a show on CNN called "Street Food."
From cheesesteaks to beef fondue to carpaccio, versions of thinly sliced steak make an appearance in almost every type of regional and ethnic cuisine. At Takashi, a blend of Japanese and Korean-style barbecue, chef Takashi Inoue serves shaved steak from about 10 beef cuts. "The rib-eye is the thinnest because I want people to feel the melt," he said. "You don't even have to chew. The short rib and skirt steak have more texture, and the texture should be enjoyed."
New York City restaurants are turning their attention to humble fried chicken, using unusual ingredients and techniques to create new versions. Momofuku Noodle Bar, for example, serves a fried-chicken dinner consisting of two birds, one with a batter of buttermilk and Old Bay and the other with a spicy Korean-style glaze.
Forge into autumn with these cooking tips, which include trying out a new spice, facing a fear, sampling a new cuisine and bringing a classic up to date. Recipes for Cardamom sour cream waffles and Pasta with cauliflower and pancetta might help you meet your goals.
James Beard-nominee and CIA graduate David Bull is known for creating regional Italian meals that have modern flair. He explains two recipes that exemplify his cooking style: Polenta galettes with pancetta and sage, and Vanilla panna cotta with black mission figs.