Eric Kim’s Honeydew Semifreddo from Korean American turns often-overlooked honeydew melon into a creamy, refreshing frozen dessert. Made with puréed honeydew, egg yolks, sugar, and whipped cream, this sliceable semifreddo is light, nostalgic, and perfect for summer, especially if you love melon best when it’s frozen and creamy.
Eric Kim’s Salted Salmon Steaks with Celery and Mushroom turns a few everyday ingredients into a simple, flavor-packed salmon dinner. A 30-minute dry brine seasons the fish, locks in moisture, and helps celery and mushrooms soak up savory salmon fat as everything roasts in a hot oven. Serve with rice.
This crispy sesame rice bowl combines deeply golden, intentionally scorched rice with bright spring vegetables – asparagus, sugar snap peas – tossed in a soy-wasabi-plum dressing. Topped with a baked jammy egg and fresh radish, it’s a balanced, light dinner that comes together in one skillet while eggs roast alongside.
Every time we’re in Massachusetts, I stock up on harder-to-find ingredients at Hmart. On a recent trip, I grabbed what I needed to make Eric Kim’s Naengmyeon Kimchi: salted Korean radish tossed with garlic, apple, vinegar, plum syrup, and a probiotic yogurt drink. Crunchy, sweet, tangy, and endlessly snackable.
Eric Kim’s maeuntang is a simple Korean spicy fish soup made with whole trout, gochugaru, Korean radish, and aromatics. It comes together quickly yet delivers clean heat and savory depth, making it a light but comforting bowl that’s especially satisfying on cold days with rice and greens.
Eric Kim’s Gochujang Chocolate Lava Cakes prove that gochujang belongs in dessert. The savory-sweet heat adds depth to bittersweet chocolate, creating a rich, gooey lava cake with surprising complexity. Finished with powdered sugar and gochugaru, this deceptively simple dessert delivers big flavor with minimal effort.
These Mint Chocolate Chip Cookies – Eric Kim’s latest Cookie Week magic – capture the nostalgic flavor of mint chocolate chip ice cream in cookie form. A tender press-in base, peppermint-kissed white chocolate topping, and shaved dark chocolate create creamy, cool treat.
I began hosting large Friendsgivings during the project, inspired by Ina’s extensive holiday recipe collection. Since then, I’ve continued the tradition, theming each celebration around a different recipe author. Each celebration introduces new dishes that become future Thanksgiving staples, and here are some favorites