There's something cheesy bubbling on the New York dining scene. Chefs are incorporating variations of cheese – everything from cheddar and Parmesan to cream cheese – in dishes you wouldn't expect.
At Arang in Koreatown, traditional Korean "street food-style" rice cakes are topped with a mozzarella and cheddar cheese blend. While dairy isn't usually an additive in Korean food, it's estimated that the dish at Arang sweeps in 70% of the restaurant's food sales. Other New York chefs are also playing around with cheese – even on unexpected dishes like sushi. Read More