Eric Kim’s Post

In case you need a picnic salad this weekend ... My latest for NYT Cooking https://lnkd.in/eSd4hwir

This month's column for the Sunday magazine The New York Times https://lnkd.in/e7NXvWa2

Happy Weekend! When a seared steak is finished with a hot shower of fat, its center cooks gently and evenly, and its outsides develop a bronze crust infused with whatever you choose to add. In this recipe, ginger, garlic and herbs lend their aromas, and the ginger leeches out its sugars, which caramelize, making the pan sauce shiny and sticky. It’s an overall effect that a quick and hard sear alone cannot duplicate. While the steak rests, raw asparagus can be stir-fried in the savory pan juices. A splash of soy brings you home, especially once served with white rice to soak up the beef’s buttery remnants, and a spritz of lime resuscitates the palate coated in fat. My latest for The New York Times https://lnkd.in/epTnrkJB

Happy Friday! This month I wrote about my favorite salad lately, a cheesy number from Oma Grassa in Brooklyn. My latest column for The New York Times Magazine (on stands Sunday): https://lnkd.in/e5PcMCft

I wrote about deep dish pizza for The New York Times https://lnkd.in/eSBKxV3Z

In Sunday’s The New York Times Magazine, I wrote about the annoyingly difficult transition from your late 20s to your early 30s, what some people call a life change, and others call a Saturn return 🪐: a period of great upheaval — “growing older, burning out at work, increasingly higher bills, a couple of monumental life milestones,” as the astrologer Aliza Kelly so succinctly put it. I’ve been mulling over this month’s column since last November, when I returned to New York City after a couple of weeks in Kyoto and Osaka. I walked through the doors of my tiny Brooklyn apartment and thought, “god, I hate New York.” Entering my 15th year in this love-hate city, and writing regular columns for the people who live here, I feel at once relieved and horrified that I am somehow growing up. As Carey Mulligan’s character said in 2009’s “An Education”: “I feel old, but not very wise.” The first and main way I was able to process this encroaching negative feeling was by preparing myself Japanese breakfasts — really just an excuse to tinker in the kitchen and keep my mind busy while the sun came up and my body acclimatized to the jet lag. As I developed my new kitchen practice, performing small tasks in advance (like marinating fish, practicing my onsen tamago, salting leftover crisper-drawer vegetables), the actual time spent cooking the meal lessened and made room for the part I love most: the eating. Over time, my refrigerator became a store cupboard of simple side dishes, mostly vegetables and grains, and fishes too, that made my morning stomach feel good for once. And all I had to do was put on the kettle. Remember that preparing Japanese breakfast is like cooking for future you, not present you — one of the key differences, I think, between flying by the seat of your pants in your 20s to having a better handle on things in your 30s (or at least beginning to). This type of premeditated meal — “one soup, three dishes” — became a lifeline for me as I made peace with the city again, and I hope it does the same for you. https://lnkd.in/eJCmqPjK

Had a brief but wonderful time in Canada recently https://lnkd.in/g-zTy6kn CTV News