THE MIND OF A CHEF
American cuisine has come to be known as much more than just burgers and hot dogs. Chef Ed Lee heads to Brooklyn’s Chinatown for some ingredients, then to the kitchen to make jop chai, a Thai stew. Later, Ed visits Houston, Texas, and makes a crispy fish fresh from the Gulf of Mexico and Filipino kinilaw (raw fish salad). A sweat-inducing crawfish dinner in a Vietnamese joint exemplifies how Creole, Cajun, Mexican, and Asian flavors blend with the Gulf’s bounty, effectively creating an entirely new American cuisine.