Latest news with #EricKim
New York Times
3 days ago
- General
- New York Times
Eric Kim's Five-Star Gochujang-Glazed Eggplant
Good morning. If I could wish one thing for you today, and I can, it'd be for a sense of peace to descend upon you, if only for a moment. No fears about the weather, no stress about the news, no feeling that tomorrow will bring pulses of worry and anxiety. There is only summer, only a breeze, only a kiss of sunlight and, if you're lucky, a few flowers and a whistling bird. I want for you a day of rest and ease, with little to concern you but a trip to the market and dinner to prepare. Embrace that notion. Cook with it. Unless you're working, unless you're on call or patrolling, responsible for infants or the aged, there is no reason to concern yourself today with the future. Tell yourself: Just this once! For dinner, Eric Kim's recipe for gochujang-glazed eggplant with fried scallions (above), fiery and sweet-salty on its own with rice, or as a banchan to accompany bulgogi or tteokbokki. The scallion oil used to cook the eggplant is exquisitely oniony, a perfect foil for the meaty, caramelized eggplant. Featured Recipe View Recipe → With maybe some honey cookies with vanilla ice cream for dessert? You could remember this day for months, take comfort in it, repeat its lessons in moments when the black dog barks. Want all of The Times? Subscribe.
New York Times
13-07-2025
- General
- New York Times
Get Some Halloumi and Get Griddlin'
Good morning. I put a griddle on my propane grill a few years ago and haven't looked back. The flat surface is perfect for smash burgers and fillets of fish, for breakfast pancakes cooked alongside bacon and fried eggs, for seared lamb chops, for a butterflied pork loin and cut peaches. One other great use of the outdoor griddle? Melissa Clark's recipe for halloumi with corn, cherry tomatoes and basil (above), or indeed any halloumi recipe that strikes your fancy. You could absolutely make it in your kitchen, in a pan. But I love the theater of making it on a sheet of steel instead, under lights strung up between trees, and using my spatula to pile the cooked ingredients onto a platter warmed by the heat of the grill. The cheese gets crisp and browned (and deeply melty within), and plays beautifully with the corn and tomatoes. A little jalapeño and some raw sliced red onions add zing. Featured Recipe View Recipe → That's my plan for Sunday night, anyway. As for the rest of the week. … There's perhaps no simpler meal to prepare on a weeknight than Eric Kim's recipe for gochujang buttered noodles, which scales up or down beautifully. (It's a perfect meal for one person.) A charge of garlic infuses the bright red and spicy sauce, and honey and sherry vinegar round out the heat. So good. Want all of The Times? Subscribe.
New York Times
11-07-2025
- Lifestyle
- New York Times
Cold Noodles (Ahh) With Zucchini (Thank Goodness)
Good morning. I lock my car doors when I park because I don't want someone rooting around my glove box looking for treasure. That's city life. Country mice may click their locks only during the summer. They don't want a neighbor leaving a box of zucchini on the passenger seat with a note taped to the cardboard: 'Sharing the harvest!' When that happens, you have to get creative. Zucchini go to mush so fast. Still, I'll lay in a good supply this weekend, first and foremost so I can make Eric Kim's recipe for cold noodles with zucchini (above), dressed with soy and fish sauces, maple syrup, a hit of garlic powder and a spray of lime juice. There's a secret ingredient, too: ice, which both cools the noodles and slightly dilutes the dressing. I like some cashews sprinkled over the top as well, for crunch. Featured Recipe View Recipe → Then, a zucchini bread to serve with salted butter. Some zucchini pickles for the refrigerator. And maybe a zucchini Parm? (I might portion that out onto hero rolls, for sandwiches to eat at the beach as the sun makes its descent in the western sky.) Other possibilities for a Saturday night in July: pasta with zucchini, ricotta and basil; smashed zucchini with chickpeas and peanuts; salt and pepper zucchini, to eat with rice and chile crisp. We have a lot of recipes for zucchini. There's no need to fear a surfeit. Want all of The Times? Subscribe.
New York Times
19-06-2025
- Entertainment
- New York Times
Our Summer 100 Is Here!
Just in time for the first day of summer (which is tomorrow): Our updated summer 100! Margaux Laskey — she of this huli huli chicken and these sugar cookie bars — has refreshed our list of 100 very doable, must-make recipes for this season of high sun and high temps. (There's a whole no-cook section.) Eric Kim's new dak bulgogi feels very summery to me, the sort of light yet filling dinner I want to make and eat every summer Friday. Maybe it's the sweet-salty-garlicky flavors in the marinade that feel like blue skies and a fresh breeze. Maybe it's that the dish comes together in about half an hour, leaving me more time to lizard in the sun. Or maybe it's because I'll wrap bites of chicken and rice in perilla leaves from my overperforming patio plant, and will enjoy everything with a crisp cold beer. Whatever the reason, this recipe is going to be on repeat all summer, and likely into fall and winter. Featured Recipe View Recipe → Poached chicken breasts: Having perfectly cooked, juicy chicken breasts ready to go in your fridge is never a bad idea, as it puts you halfway to all sorts of great salads and pastas and sandwiches. Consider this Yewande Komolafe recipe a gift to future you. Sheet-pan shrimp oreganata: There's no such thing as too many good sheet pan recipes, and there's also no such thing as too many good shrimp recipes. As such, here's this breezy, white-wine-y dish from Anna Francese Gass. Asparagus and tofu with black bean sauce: Black bean sauce, in my mind, signals a dish that's proudly salty and funky and unabashedly umami. Hetty Lui McKinnon pairs it here with snappy asparagus and bouncy tofu for a fantastic vegan dinner. Hojicha tiramisù: Classic tiramisù is a pretty perfect dessert, but this version from Hetty — which trades the espresso for nutty, toasty hojicha — sounds so, so good. And because it's a Hetty recipe, there's a clever twist: A mixture of mascarpone and Greek yogurt replaces the eggs, which, as Hetty writes, delivers an airy texture and a tartness that complements the earthiness of the tea. 'In an Era of Upheavals, Los Angeles Restaurants Are Banding Together.' I was born and raised there, so I'll always have love for L.A., and this article for The New York Times by Meghan McCarron about the Independent Hospitality Coalition just reinforces that pride. Thanks for reading!
New York Times
17-06-2025
- Entertainment
- New York Times
Five Quick, Kid-Friendly Vegetarian Dinners
My 13-year-old daughter has been toying with the idea of becoming a vegetarian since she was about 3, which is when she asked me where the hamburger on her plate came from. (You don't think about how weird that conversation is until you have to have it.) I was born in the meat-and-potatoes Midwest and raised in the meat-and-three South. But I have happily supported her experimentation with vegetarianism, not only because I am a Very Cool Mom but also because it is hard to deny the research that points to a mostly vegetarian diet as better for us and the earth. That said, it can be difficult to make my teen see beyond salad, pasta and plain cheese, but I continue to try. And so, I present to you a handful of exciting vegetarian recipes that your kid (or your inner kid) just might love. Halloumi is a near-perfect food: You can grill it, roast it or pan-fry it, and it gets melty soft in the center while retaining its shape and wonderfully squidgy texture. In this recipe from Nargisse Benkabbou, it's used to top off a saucy jumble of cherry tomatoes and white beans that begs for good bread. View this recipe. My 10-year-old is a big fan of bibimbap, so I am eager to try this reader-favorite sheet-pan version from Eric Kim, with cucumber salad on the side. View this recipe. As a 20-something starving artist, I ate a lot of sad, unseasoned, steamed tempeh, but this recipe from Ali Slagle is decidedly delightful. The tempeh is first crumbled and crisped on the stovetop and then doused in a mixture of soy sauce, vinegar, sugar and chile sauce. Serve it over rice with a green vegetable. View this recipe. I don't know who started this gnocchi-on-a-sheet-pan trend, but I am here for it. In this recipe, Ali Slagle pairs the potato dumplings with bell peppers, tomatoes and canned chipotles for a spicy-sweet sauce. (I'm going to add a can of drained chickpeas for extra protein.) View this recipe. One reader called this smart recipe from Alexa Weibel 'life changing.' For optimal crunch and flavor, she calls for grating blocks of tofu down to little nubbles, then seasoning and roasting until crisp. View this recipe. Thanks for reading and cooking with me. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest. Previous newsletters are archived here. Reach out to my colleagues at cookingcare@ if you have any questions about your account. View all recipes in your weekly plan.
