Eric Kim, cooking columnist for the New York Times, headed to Atlanta during the pandemic where he worked on his first cookbook, “‘Korean American,” and unlocked the tricks to his mother’s kimchi. Pomologist Adam Leigh Gollner explains the history behind the USDA’s extensive catalog of watercolors depicting fruits and nuts. Rick Martínez shares his recipe for capirotada, a Mexican bread pudding served during Lent. Siobhan McDonough reports on how the conflict between Russia and Ukraine will affect the global food supply. Yuko Wantanabe finds solace baking among plants for an edition of “In the Weeds.” Finally, Kismet chef Sara Kramer uses honeydew radishes from the farmer’s market in a crudo.
Korean American, global food chain, Mexican bread pudding
From this Episode:
Narrating the past, healing, and food: Eric Kim is ‘Korean American’
Eric Kim explores his heritage and Southern upbringing in his new book, “Korean American.”
Before photography, cataloging fruits and nuts involved watercolors
Pomologist Adam Leith Gollner describes the collection of watercolors used to identify fruits and nuts.
Bread, cloves, cinnamon: Rick Martínez shares meaning behind capirotada ingredients
Rick Martínez explains the symbolism behind capirotada, a Mexican bread pudding, served during Lent and his riff on the recipe.
Russia’s invasion of Ukraine disrupts already precarious global food security
Journalist Siobhan McDonough explains how Russia’s invasion of Ukraine affects the global food supply chain.
Rice bowls, mochi cookies: Yuko Watanabe serves Japanese comfort food
Yuko Watanabe incorporates plants and pastries into her two locations of Yuko Kitchen, creating a retreat for the beleaguered diner.