pandemic
Eric Kim on coming out, the perfect fried chicken, and why he prefers a round table
Harry Styles concert on gochujang, gochugaru, maesil cheong, and other pantry items. This shopping spree was inspired by Eric Kim’s Korean American: Food That Tastes Like Home, my must-cook tome of the summer.Kim, a New York Times staff writer, spent a year in his hometown of Atlanta with his mother, Jean, coaxing out traditional Korean recipes (“Getting a recipe out of my mother is like pulling teeth out of a tiger’s mouth,” he writes in the book’s introduction), and developing his unique interpretations of Korean American cuisine.Their relationship has deepened over the years — both in and out of the kitchen — since Kim came out to his family.