May 20, 2013 Main Course

Ramenoli is Yuji Haraguchi’s Major Fusion Innovation

By Miyuki Meinaka (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

Yuji Haraguchi grew up eating ramen (though he wasn’t crazy about it). Then he cut his teeth as a prep cook at Italian eateries in New York. And thus was born his brilliant idea: use the classic Japanese noodle to wrap ravioli-style filling. He’s now opened his own pop-up restaurant featuring lighter snack-sized ramen ravioli (ramenoli?), and it’s become so popular he’ll be expanding to a permanent place. Brendan chats with Yuri about playing noodle match-maker.

The Baguette Gets a Shiny New Makeover

One bakery in Manhattan is making it hard not to hate bread. It's called Arcade Bakery, and their "laminated baguette" has eaters in ecstasy. To find out what it is, Brendan met with owner Roger Gural.

Carla Hall Fondly Recalls Her Grandma’s Cornbread (And Shares the Recipe!)

Before Carla Hall was known as the co-host of "The Chew," a "Top Chef" finalist, and the author of several cookbooks, the Nashville native was just a girl who was a deep fan of her grandmother's cooking, especially her cornbread. When she got older and became interested in cooking, she tried to sleuth out how to make it for her family and catering clients. Listen as the celebrity chef remembers a staple of her Southern Sunday suppers and get the recipe for her grandmother's cornbread.

The Baguette Gets a Shiny New Makeover

Carla Hall Fondly Recalls Her Grandma’s Cornbread (And Shares the Recipe!)

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