columnist @nytimes and author of the forthcoming SPAGHETTI JUNCTION (@crownpublishing 2027)
New York, NY
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I spent the last few months researching and developing this chocolate birthday cake recipe based on the tender cocoa sponge and fluffy white frosting I grew up with in the early 1990s at Chuck E. Cheese. My latest video story for @nytimes
piped.video/watch?v=Zz3vn2yA…
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Eric Kim retweeted
We've been doing a lot of holiday baking this year, and once again the @nytcooking 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.
@ericjoonho for the original recipe!
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Eric Kim retweeted
Floored.
I am so grateful.
Thank you Bob
There’s a movie about me opening soon called A Complete Unknown (what a title!). Timothee Chalamet is starring in the lead role. Timmy’s a brilliant actor so I’m sure he’s going to be completely believable as me. Or a younger me. Or some other me. The film’s taken from Elijah Wald’s Dylan Goes Electric – a book that came out in 2015. It’s a fantastic retelling of events from the early ‘60s that led up to the fiasco at Newport. After you’ve seen the movie read the book.
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Eric Kim retweeted
I agree @ericjoonho - 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/dinin… via @NYTimes
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Eric Kim retweeted
Butter-poached carrots from The Secret of Cooking was recipe of the day on @nytcooking! Thank you so much to @ericjoonho for the beautiful write-up (and prodigious recipe testing) which made me see the simplicity of the recipe in a whole new light. 🙏🧡
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Eric Kim retweeted
“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! @ericjoonho nytimes.com/2024/11/20/magaz…
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Eric Kim retweeted
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
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Eric Kim retweeted
First bake to commemorate the new kitchen. Opted to delve into savory and created the gochujang caramel cookie recipe by Eric Kim.
Reminded me of a sugar or snickerdoodle cookie with a subtle spicy aftertaste.
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Eric Kim retweeted
“Sun dried tomatoes are back, baby”
My kinda headline. Thanks for the joy @ericjoonho 🍅🍅🍅🍅🍅♥️
nytimes.com/2024/09/25/dinin… via @NYTimes
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Eric Kim retweeted
Loved getting to write about Logan Moffitt — aka cucumber guy — for @OttawaCitizen this week. Here for the marinated cucumber movement 🥒
ottawacitizen.com/news/local…
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Eric Kim retweeted
“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
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Eric Kim retweeted
And for dessert — I tried out @ericjoonho’s take on a Sara Lee-style poundcake with raspberry jam, whipped cream and a heavy dusting of freeze-dried raspberries
Made my fucking favorite pasta for Father’s Day dinner — with pancetta, shallot, garlic, fennel, basil, sour cream, Calabrian chile paste, and so so much fresh corn. Also made some “fried bread” as an experiment, something my mom grew up on. Great!
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