Spiced Earl Grey Cranberry Sauce

Spiced Earl Grey Cranberry Sauce

I’m reposting this from last holiday–it’s a favorite for the Thanksgiving table and a great gift for guests. As much as I have a place in my heart (and a space on my plate) for canned cranberry sauce, preferably still in the shape of the can and with all the ridges intact, I do love to…

(Includes a recipe for Spiced Earl Grey Cranberry Sauce)

Continue reading

Wild Salmon Lettuce Wraps

Wild Salmon Lettuce Wraps

  In Alaska, where the waters boast some of the best wild salmon in the world, there are some who actually have the salmon blues, and groan “not salmon again.”  As I work on a new cookbook, my co-author Seung Hee and I have been experimenting with different quick and easy ways to add tons of ...

Continue reading

Happy Chuseok!

Happy Chuseok!

  I am honored and thankful to have been welcomed into the home of Michelle Nam and her husband Duran Kim, both brilliant editors/agents in the publishing world.  Duran’s mother, this vibrant 80 year-old woman, welcomed me and my friends, Cindy and Seung Hee to celebrate the lunar holiday full of homemade delicious tastes of Korea, ...

Continue reading

Plum Parsley Salad

Plum Parsley Salad

Here’s another mouthwatering recipe from Chadwick Boyd, who also kindly shared with us his Charred Brussels Sprouts with Orange Miso Glaze. photo by Sweetlife Photography Of this refreshing combination of stone fruit and herbs, Chadwick says:  “Stone fruit is one of my favorite fruits, especially plums. And I love to pair them with…

(Includes a recipe for Plum Parsley Salad)

Continue reading

Blueberry Cured Wild Salmon

Blueberry Cured Wild Salmon

I recently had the amazing opportunity to visit a truly magical part of the world, Cordova in Prince William Sound, Alaska where a group of us met with gilnetters and ate wild Alaska salmon and watched glaciers calve.  Here’s the story and a recipe for Blueberry Cured Wild Salmon.  

Continue reading

Campfire Ramen

Campfire Ramen

If you love the challenges of open-fire cooking as much as I do, this recipe is for you–a quick and easy satisfying soup at the end of a long day of kayaking, fishing, or hiking.  Granted, I make this when “glamping” with a trailer and not backpacking.  So, if possible, make sure to remember a…

(Includes a recipe for Campfire Ramen)

Continue reading

Bacon-Onion Jam

baconjamtoast2

If you haven’t already tried bacon jam, here’s a go-to summer condiment that you can make ahead, keep in the refrigerator, and pull out at the last minute to add richness and depth to almost anything you’re cooking this summer. A smoked bacon is perfect for this, but the main point is to cook the…

(Includes a recipe for Bacon-Onion Jam)

Continue reading

Summer Weekend Cooking

Summer Weekend Cooking

I love the first weekends of late spring/early summer, when lavender and rosemary scent the air, roses and peonies start to perk up and porch sitting becomes part of the daily routine.  The kitchen also wakes up with kicks of marinades and sauces, the churn of ice cream, and salads spinning.  This weekend, in particular, seems to be ...

Continue reading

The Power of Whole Grains

The Power of Whole Grains

As is, this is vegan-friendly and can also be gluten-free if you choose gluten-free versions of some of the ingredients below. For a more cake-like texture, stir in two eggs* once the applesauce has been added. I really like the crunch of quinoa in this bar, but feel free to experiment with your favorite seeds,…

(Includes a recipe for Whole Grain, Nut, and Fruit Bars)

Continue reading

Strawberry Dream Cake

strawberrydreamcake

This recipe, adapted from Cook’s Country, is for a cake that I am often asked to make for fundraisers and auctions, birthdays and summer holidays.  It feels like a special occasion confection, but without all the hassle.  I modified the original recipe by reducing the amount of sugar by about 1/4 cup from the batter…

(Includes a recipe for Strawberry Dream Cake)

Continue reading

Cheese-stuffed Jalapeños

Cheese-stuffed Jalapeños

It’s outdoor cooking season and I like to have some dishes that can be prepped ahead of time and served at room temp, like dips and spreads to serve with crudités and flatbreads; a big platter of serve-yourself lettuce wraps for grilled fish and meats, like this Bobby Flay recipe for

(Includes a recipe for Cheese-stuffed Jalapeños)

Continue reading

Meatless Monday: Romesco Sauce with Grilled Vegetables

Meatless Monday: Romesco Sauce with Grilled Vegetables

I’ve been making variations of Spanish Romesco—a deeply flavorful nut-and-red pepper-sauce from Catalonia—for years, after tasting a version at Chef Adolfo Garcia’s Restaurant Riomar in New Orleans. The smoky piquillo pepper-based sauce was paired with rare yellowfin tuna and a garbanzo bean purée.  Over the years, I’ve subbed in salted Marcona almonds or walnuts and…

(Includes a recipe for Grilled Vegetables with Romesco Sauce)

Continue reading

Throwback Thursday: NOLA bits and bites + a recipe

My journey is now complete, Mr. #okra drove down my street. #ihaveokra #foodtruck #produceagogo #moveablefeast #louisiana  @louisianacookin #throwmesomthingmister A video posted by @kimsunee on May 6, 2016 at 7:52am PDT I’m just back from visiting family and friends in New Orleans. If at all possible, I like to time my return visits with the Jazz and Heritage ...

Continue reading

Key Lime Pie: A Mouthful of Stars

Key Lime Pie: A Mouthful of Stars

There’s something dizzying and delightful about grating enough citrus zest so that its heady scent fills up the entire kitchen with a pleasant punch, the taste buds standing at attention. Whether incorporated into a curd to dollop onto pancakes and biscuits or to whisk into a marinade or a vinaigrette, adding zest is an easy…

(Includes a recipe for Key Lime Pie: A Mouthful of Stars)

Continue reading

Seung Hee Eats Savannah

Seung Hee Eats Savannah

This is a guest post by Seung Hee Lee-Kwan.  Some of you might remember her from this documentary of my return trip to Seoul where Seung Hee guided me through the city.  She currently works as an epidemiologist at the CDC in Atlanta.  Like me, she counts her travel days in meals, and recently she ...

Continue reading

Fresh Fava Beans

Fresh Fava Beans

One of my favorite early signs of spring are the lovely pale green curves of fresh fava beans.  It takes a good pound of shell-on fresh favas to serve one person so plan on buying a few pounds.  You’ll need to shell them, then blanch briefly before removing the pale outer skin.  These are delicious…

(Includes a recipe for Fresh Fava Beans)

Continue reading

Chadwick Boyd’s Charred Brussels Sprouts with Orange Miso Glaze

Chadwick Boyd’s Charred Brussels Sprouts with Orange Miso Glaze

I was thrilled when my friend, food and lifestyle expert Chadwick Boyd, offered to share a recipe here at kimsunee.com.  I’ve cooked and eaten with Chadwick from NYC to Atlanta and love his enthusiasm for good food–whether it’s Southern fried chicken or a slow-simmered osso bucco. He’s also a champion for non-meat goodness; he’s currently ...

(Includes a recipe for Charred Brussels Sprouts with Orange Miso Glaze)

Continue reading

Almond Yogurt Cake with Citrus Glaze

Almond Yogurt Cake with Citrus Glaze

I love this time of year for the fat, juicy citrus it yields.  Because I live in colder climes, I’m always at the ready to toss citrus into everything–a squeeze of fresh orange to brighten up a pot of black beans or a beef stew; lots of zest stirred into a lemony pasta or a…

(Includes a recipe for Almond Yogurt Cake with Citrus Glaze)

Continue reading

King Cake Season

King Cake Season

It’s carnival time and the season, starting January 6th, when people gather to eat, drink, and offer up king cakes.  In New Orleans, we eat thousands of these cakes during the season leading up to Fat Tuesday, Mardi Gras. When it comes to king cake, those of us who grew up eating them–whether from

(Includes a recipe for King Cake)

Continue reading