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

Warm Breakfast Quinoa with Blueberry Compote

Warm Breakfast Quinoa with Blueberry Compote

I’m always looking for ways to gussy up quinoa.  I could eat it steamed, plain and simple with a drizzle of good extra virgin olive oil and a squeeze of fresh lemon juice, but serving it to my family is another story.  I came across this warm breakfast cereal bowl while staying in Girdwood, AK…

(Includes a recipe for Warm Breakfast Quinoa with Blueberry Compote)

Continue reading

Orange Blossom Sugared Cranberries

Orange Blossom Sugared Cranberries

I love coming across recipes for new ways to feature fresh cranberries.  This one, by food blogger, Cozy Delicious posted on Food52, is one of my favorite ways to serve cranberries.  A fragrant overnight soak in orange blossom water and simple syrup makes for a tart-sweet bite with the added crunch of sugar.  Eat out…

(Includes a recipe for Orange Blossom Sugared Cranberries)

Continue reading

Easy Savory Puff Pastry Pinwheels

Easy Savory Puff Pastry Pinwheels

‘Tis the season of drop-in guests and holiday parties when it’s a good idea to have a few recipes for easy small bites in your repertoire.  Homemade puff pastry is quite an undertaking (and worth every buttery bite), but for this–if you don’t have any homemade hanging out in your freezer– you can…

(Includes a recipe for Easy Savory Puff Pastry Pinwheels)

Continue reading

Thanksgiving Plates

Thanksgiving Plates

Roast turkey and gravy are usually the star for the big Thanksgiving meal but a little love on the side can come from the equally stellar supporting players.  On this plate of Roast Turkey with Pancetta and Prunes (lovingly styled by Adrian Hale and photographed Leela Cyd) from my cookbook, “A…

(Includes a recipe for Thanksgiving Plates)

Continue reading

Spicy Kale Pancakes

almostkorean.kalegochujangjeon.kimsunee

Flavors that anchor and make us feel at home continue to haunt and have guided me as a writer and cook.  I was especially reminded of this when I returned to my birth country in 2008 for the Korean-language edition of my first book, “Trail of Crumbs.”  Luckily, I was paired with Seung Hee, a ...

Continue reading

Nigel Slater and a simple salad of dates and thunderstorm celery

Nigel Slater and a simple salad of dates and thunderstorm celery

  Maybe it’s the end-of-summer-something-blueish but I always feel a certain heightened sense of awareness this time of year–clouds gathering, the light slants a certain way, rendering the shadows long and myself longing… What to do but take a bit of time out of the day to read Nigel Slater’s thoughts on something like a simple, quiet ...

Continue reading

Sour Cherry Compote

Sour Cherry Compote

(Includes a recipe for Sour Cherry Compote)

Continue reading

Crispy Mung Bean Pancakes (Bindaetteok)

mungbeanpancake.kimsunee

I love these crispy Korean pancakes, made with what becomes of bean sprouts, mung beans (a.k.a. moong dal). Often found in Indian cooking, here we use dried mung beans that are soaked, then blended into a rough purée, so no added binder is necessary. They crisp up in a hot skillet and pair well with…

(Includes a recipe for Crispy Mung Bean Pancakes (Bindaetteok))

Continue reading

Buttermilk Biscuits

Buttermilk Biscuits

I’ve finally found a perfect biscuit recipe thanks to Chef Suvir Saran and his book, “Masala Farm: Recipes and Tales from and Uncommon Life in the Country.”  Moist and tender with butter and buttermilk, these bake up so beautifully every time. I’ve been eating them for years at Masala Farm but…

(Includes a recipe for Buttermilk Biscuits)

Continue reading

Soy-Preserved Spot Prawns

Soy-Preserved Spot Prawns

This recipe was inspired by Korean soy-preserved blue crabs, aka Gaejang.  Gaejang is an addictive spring delicacy that I had the honor of tasting in Seoul during a return visit.  The crabs are preserved in a marinade that has been strained, boiled, and cooled every 24 hours for 3 to 5 days.  Straining…

(Includes a recipe for Soy-Preserved Spot Prawns)

Continue reading

Memory, Food, and Forgetting (recipe for soy-preserved prawns)

I’m recently back from NYC where I was honored to do a cooking demo at Tasting Table for Alaska Seafood (ASMI) along with the very kind and gentle Chef Anita Lo and Homer, Alaska Chef Mandy Dixon.  Aside from many truly memorable meals (Santina, Prune, & ABC Kitchen among the best), I also had the ...

Continue reading

Vitaly Paley’s Salt and Spice Roasted Spot Prawns

Vitaly Paley’s Salt and Spice Roasted Spot Prawns

Here’s a super simple and impressive recipe from Portland chef, Vitaly Paley.  The salt crust locks in moisture but doesn’t render the shrimp “salty.”  Try this recipe with fresh, wild-caught spot prawns, side stripes or other wild-caught shrimp.

Continue reading

Carrot Love

Carrot Love

Roasted Carrots. Burrata. Carrot Tops Carrots, in all their glory, are in season and I love them in so many ways–crunched out of hand, roasted to sweet perfection, or whizzed up into a purée.  Lately, I’ve had such a love affair with carrots that I can’t part with the tops, so I’ve been making carrot-top pesto…

(Includes a recipe for Carrot-Top Walnut Pesto)

Continue reading

Life-Changing Bread

Life-Changing Bread

I recently came across a recipe called “the life-changing loaf of bread.”  The title is intriguing, yet I was skeptical of the hyperbolic use of “life-changing.”  But after reading a bit more about the bread on Sarah Britton’s genius blog, I immediately wanted to make a loaf. I even had almost all of the ingredients, ...

Continue reading