Johnny Clark
Seared Steak with Kale, Roquefort, and Oyster Tapioca Recipe
The dish echoes what I've learned from the simplicity of Korean cooking and the improvisation of Le Chateaubriand.
No One Wants Milkweed Juice at a Neighborhood Restaurant
Chicago is a very segregated city in both class and food culture—it’s either hot dogs and tacos or a $700-per-person dinner. Where I learned how to cook with real spontaneity was the mountainsides of South Korea.