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SUNDAY SAUCE; kimchi-braised short ribs w/ pasta (p. 92 of “Korean American”). This is a great example of kimchi in its last state: cooked down and absolutely melting. The recipe calls for pappardelle, but today I made it with bucatini. Happy Sunday, cheers

My oil painting of Wine and Dino Nuggs

Eric Kim what a beautiful bev 🍓

A COMPLETE UNKNOWN

“Sometimes you need to eat an entire cucumber." Logan Moffitt, a 23-year-old content creator, has become an unlikely star on TikTok for his endless riffs on cucumbers. nyti.ms/4fDWaYB

Loved getting to write about Logan Moffitt — aka cucumber guy — for Ottawa Citizen this week. Here for the marinated cucumber movement 🥒 ottawacitizen.com/news/local-new…

So cozy

My oil painting of Champagne and Cheesesteak

Just announced: A free event in NYC with melissa clark, Eric Kim and me, celebrating our new NYT Food cookbook "Easy Weeknight Dinners," moderated by the incomparable Taffy Brodesser-Akner. RSVP here and see you there nytimes.com/2024/09/18/din…

“Sun dried tomatoes are back, baby” My kinda headline. Thanks for the joy ⁦Eric Kim⁩ 🍅🍅🍅🍅🍅♥️ nytimes.com/2024/09/25/din… via @NYTimes

Happy cookies :)

“If daily life is made up of hundreds of meals...then making slightly disappointing carrots every time is really annoying!” How to have non-disappointing simple vegetable side dishes every time: butter-poach them! Eric Kim nytimes.com/2024/11/20/mag…

Butter-poached carrots from The Secret of Cooking was recipe of the day on NYT Cooking! Thank you so much to Eric Kim for the beautiful write-up (and prodigious recipe testing) which made me see the simplicity of the recipe in a whole new light. 🙏🧡

I agree ⁦Eric Kim⁩ - Thanksgiving turkey can taste special if infused with South Asian spices. As I have a South Asian background, this recipe is heartwarming for me. I’m looking forward to employ your roasted seasoning approach… 😊 nytimes.com/2024/11/19/din… via @NYTimes

Floored. I am so grateful. Thank you Bob

What are the best recipes of the past century? Slate’s Dan Kois helps answer those questions with a list of The 25 Most Important Recipes of the Past 100 Years,” which includes The New York Times’ Eric Kim’s gochujang caramel cookies.

We've been doing a lot of holiday baking this year, and once again the NYT Cooking Gochujang Caramel cookies are my favorite. The recipe is super easy to follow, I weigh my cookies out to 35-38g and bake for 12 minutes, perfect every time. Eric Kim for the original recipe!