The Carbface pod is back with some very very fun and funny guests. bettina a few weeks back, Alicia Tobin today, Khushbu Shah and smitten kitchen coming up. Subscribe now. We only want good things for you. podcasts.apple.com/us/podcast/car…

Love seeing my creation - PIGUE (Pizza I Grew Up Eating) get its spotlight in 2nd graph of this NY Times story on deep-dish: nytimes.com/2024/05/10/din…

To consider deep dish pizza is to consider Chicago. It’s the city’s most famous but arguably most misunderstood culinary mascot. If you really want to know the original version, you have to bake one at home. nyti.ms/3UvJ8Cy

Gochujang buttered noodles yomanWife saw a recipe for and we had all the ingredients so why not?

#yomanfood

New Episode alert 🚨‼️
I wanted to interview Eric Kim for #YourMamasKitchen as soon as I saw his cookbook, “Korean American: Food That Tastes Like Home” In this episode Eric Kim shares the secrets of kimchi & lessons leaned cooking next to his mama. audible.com/pd/B0CDYYPCL9?…

Earthcake 🍰

Produced by Natasha Janardan for The New York Times

Happy Easter

It gets better

nyt cooking chamomile cake with strawberry icing - so so good

Eric Kim Eric Kim Korean American for cook book book club was sooooooo good 😙

we need a subway reeducation course because people seem to have forgotten that you’re supposed to TAKE YOUR BACKPACK OFF on a crowded train

'Barely cover leeks with water, leaving them, as we often say, bobbing in the water like crocodiles submerged at the river’s edge'. Cooking old-fashioned leeks vinaigrette at the weekend, I was wowed by the dramatic instructions in Gabrielle Hamilton's recipe in NYT Cooking and Food

My new recipe is online! Rose tteokbokki! maangchi.com/recipe/rose-tt…

Gochujang ice cream for my 2024 gochujang recipe quota

every recipe is now butter bean harissa miso gochujang pasta

A polar bear was recorded having traveled 9 days straight without stopping!

My new recipe is online! Spicy stir-fried sundae bokkeum! maangchi.com/recipe/sundae-…
It’s a dish where sliced sundae (Korean style blood sausage) is stir-fried with vegetables and seasonings. Now you can make this with frozen sundae sold at a Korean grocery store! Enjoy!