The Dish: NYT food writer Eric Kim
Eric Kim, a cooking writer for the New York Times’ food section, discusses moving back home to Atlanta to translate his mother’s intuitive recipes into dishes to share with the world. Dana Jacobson reports.
#food #news #cooking
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OMG Eric!! I've been following since your Food52 days and am so proud of where you are now :))
Beyond the innovative yet authentic cooking, you can sense his emotion and depth in the second half of this piece. Thank you Eric!
That dried seaweed makes noodles taste much more delicious. 😋
Drooling just looking at the photos!
Wow! The food looks great. I might get the book
if you grow up around (or a child of) immigrants, or someplace like Hawai'i, you experience a lot of "fusion" food like one of our local favorites, spam and egg (or teriyaki chicken) musubi! mmm
So funny. I remember the food network too
YUM!
Looking very nice...