Eric Kim,

Eric Kim

New York, NY, United States

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  • Unknown
  • Food52
  • The Kitchn
  • Serious Eats
  • Washington Post
  • Grist

Past articles by Eric:

Tell us how big your turkey is — and we'll tell you how long to cook it

How long should you cook a turkey? 45 minutes? An hour? Two? All day? The question is straightforward, but there are so many variables that make answering this a moot point (or, in the words of Joey Tribbiani, a "moo" point). Not only is every turkey a different size(duh), but ovens vary drastically — heck, even the cook times of turkeys that weigh the same can vastly differ due to breed, fat… → Read More

How to season a turkey with salt (and not much else)

There's nothing worse than bland turkey on Thanksgiving. There, we said it. The antidote to blandness? Salt, of course. It seems obvious, but whether you go the route of fancy compound butters and fresh herbs and citrus and spices — which are all lovely ways to make your turkey, well, yours — the only molecules small enough to actually penetrate the meat of the bird is salt. As The Food Lab's J.… → Read More

The lonely legacy of Spam

Once seemingly alone in their love for Spam, many Asian Americans today are finding comfort in shared histories → Read More

The Lonely Legacy of Spam

Once seemingly alone in their love for the canned meat product, many Asian Americans today are finding comfort in each other’s shared histories. → Read More

Cranberry-Glazed Chewy Almond Cookies

These nutty, chewy cookies feature a shiny, sweet-tart cranberry glaze. → Read More

Kimjang, the Communal Act of Kimchi Making, Gains New Meaning This Year

Every year, Koreans all over the globe participate in kimjangs, working together to produce large batches of baechu kimchi to ensure an ample supply for long, cold winters. → Read More

Bo ssäm nirvana is within reach, and it starts with your Instant Pot

For perfect, flavorful bo ssäm that's ready fast, turn to your Instant Pot. → Read More

Nigella Lawson’s Lemon Linguine Is the Carby, Creamy, Cheesy Recipe That Reminds Me How Much I Love Cooking

My obsession with this dish is as boundless as my obsession with Nigella (an inordinately unhealthy amount). → Read More

A Single-Serving Chicken Parmesan, Because You Deserve a Proper Dinner

Table for One columnist, Eric Kim, shows us how to make the Italian-American classic, chicken Parmesan, with fresh tomatoes for a simple summer dinner. → Read More

Crispy Chicken Parmesan With Fresh Tomato Sauce

This chicken Parmesan with fresh tomato sauce recipe feeds one hungry soul, though you could certainly double or triple the recipe to feed more mouths. → Read More

Pan-Seared Scallops Are for Date Nights With Yourself

Table for One columnist, Eric Kim, makes pan-seared scallops with a horseradish pan sauce, nodding to the Grand Central Oyster Bar's oysters with mignonette. → Read More

A Very Good Beef Bourguignon, Made for One

Inspired by Julia Child's classic recipe, in a single-serving size, this beef bourguignon is made with fatty, succulent short ribs and crunchy-fried vegetables. → Read More

Is 2-Ingredient Ice Cream Bread Actually Good? I Tried It to Find Out.

Eager to try an ice cream bread recipe out for myself, and to answer the questions we’re all asking (Why would you do this? Does it taste good?), I headed into my kitchen. Here's what happened. → Read More

I Miss a Lot of Things Right Now. These Personal Pizzas Are Helping Me Through That.

As I'm cooking in quarantine, on day 40 here in New York City, I'm realizing the importance of returning to comfort foods like pizza — not just because it's comforting to eat, but because it's comforting to cook, as well. → Read More

Passover in the Age of Isolation

What does Passover look like in an age of isolation? 9 Jewish writers tell us what they're putting on their Seder plates—and how they're reaching out, virtually. → Read More

A 'Delightful' Dish James Beard Cooked for Himself When He Was Alone

Eric Kim on self-quarantining, and how to use up those vegetables sitting at the bottom of your crisper drawer. → Read More

13 Easy Recipes We’re Cooking in Quarantine

Pantry-based and nourishing, these are the comfort foods our community is making right now. → Read More

Our 14 Favorite Places to Eat in NYC's Chinatown

The Food52 team weighs in on their favorite restaurants in the city's most vibrant neighborhood. → Read More

Forget spaghetti — carbonara was meant to be risotto

Here's why rice is the best vehicle for bacon and eggs. → Read More

Forget Spaghetti—Carbonara Was Meant to Be Risotto

The controversy you didn't know you needed: Table for One columnist Eric Kim on why rice is the best vehicle for bacon and eggs. → Read More