Eric Kim

1 month ago | twincities.com | Emily Weinstein |Eric Kim |Colu Henry |Kay Chun

After last week’s newsletter about the food my children eat (and don’t eat), I got about 10 times the number of emails I usually receive, a vast majority of them from parents saying they felt seen. The idea is for us at New York Times Cooking to understand and meet your wants and needs, while also suggesting new things for your plate.

Nov 30, 2024 | thewest.com.au | Eric Kim

The group of enzymes in fresh pineapple, bromelain, excellently breaks down the connective tissues in thick, fibrous chicken breasts. This brilliant recipe uses pineapple two ways: in a cheerful salsa, and as a marinade that transforms breast meat into something closer to tender dark meat. Don’t let the marinade sit too long, or the chicken will fall apart during cooking. Fifteen minutes is the sweet spot for a recipe that clocks in, marinade and all, at 30 minutes.

Jun 27, 2024 | twincities.com | Melissa Clark |Rick Martinez |Eric Kim |Yewande Komolafe

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Jun 13, 2024 | twincities.com | Eric Kim

At Twelve, a waterfront restaurant in Portland, Maine, the hottest seat in the house is right by the plancha, where you pick up a few tricks (and a little perspiration) while watching line cooks prepare steak after steak. On a recent visit, Everette Allen, the chef at the protein station, made about a dozen strip steaks in an hour. He seasoned each slab with salt, white crystals visible on the red meat.

Jun 10, 2024 | seattletimes.com | Eric Kim

When this simple steak gets a quick butter baste, its center cooks gently and evenly and its outside develops a beautiful bronze crust infused with sticky ginger, garlic and herbs. Its overall effect is one that a quick and hard sear alone cannot duplicate. While the steak rests, asparagus is quickly cooked using the residual heat from the steak skillet, gaining flavor from the pan juices. Serve with white rice to soak up those buttery remnants cut with electric lime.