Chef Jean-Georges Vongerichten’s ramekin-sized treats are a nice touch for any brunch spread. Bake and broil the earthy, cheesy bread pudding in an hour and a half.
The base for this tofu, eggplant, and shiitake katiev (“noodle soup” in Cambodian) is a made-from-scratch vegetable stock with a long ingredient list, including two types of cabbage and dried Chinese mushrooms.