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Shah continued, "It became crystal clear as I ate my way through 23 cities around the country that the most interesting restaurants were not just the ones focused on cooking the most delicious food, but the ones with a larger mission in mind — something each member of this year’s class of Best New Chefs embodies.".

Cover and simmer over moderately low heat for 1 hour, skimming occasionally.Uncover and simmer for 1 hour longer, stirring and skimming occasionally.. Add the daikon, carrots, and potatoes to the stew and sim­mer briskly until the meat is very tender, the vegetables are tender, and the sauce is thickened, 30 minutes longer..

Meanwhile, in a medium nonstick skillet, heat 1 tablespoon of the sesame oil over moderately high heat.Add half of the kimchi and cook, turning occasionally, until golden and lightly caramelized.Repeat with the remaining sesame oil and kimchi..

Serve the stew topped with the kimchi and radishes and garnished with sliced scallions.. Make the sandwiches.Place the cucumbers and onion separately in 2 small bowls.

In a small saucepan, combine 1/2 cup of water with the vinegar, sugar, and 1 tablespoon of salt and stir over moderate heat just until the sugar dissolves.

Pour the brine over the cucumbers and onion and let stand at room temperature for 30 minutes, stirring occasionally; drain..(10-ounce) packages.

frozen leaf spinach, thawed.red onion, minced.

Combine warm water, sugar, and yeast in a small bowl.Let stand until foamy, about 10 minutes.