While peas may seem like the star of the show, the true major player is the smoked ham hock. It adds a savory, meaty goodness ...

Simmer until peas and potatoes are cooked. Shred the meat from the ham hock and add to the soup with the chopped cooked onion and celery. Simmer for 5 minutes and add the parsley. Serve.

Green split peas are an underrated winter staple, probably because slow cooking isn’t as popular these days. But they’re one of my must-haves, especially paired with a good value ham hock.

For a restaurant empire that everyone likes to label Asian, Momofuku covers a lot of regional American ground. Case in point: the killer biscuits and gravy on Ssäm Bar’s new weekend brunch menu.