Good Food
‘That’s the way my mother did it’: Eric Kim gets a culinary education
When cooking writer Eric Kim drove from New York back to Atlanta to solicit his mother’s help for a chapter of his upcoming cookbook, he anticipated being there for a month.
By Evan Kleiman • • 9m ListenWhen cooking writer Eric Kim drove from New York back to Atlanta to solicit his mother’s help for a chapter of his upcoming cookbook, he anticipated being there for a month. With the constant pandemic curveballs, the visit was extended to nine months. Kim’s assumptions of his mother’s dishes and the ingredients she relies on were surprising and enlightening. He documented the experience in his recent piece for the New York Times.
The full episode
4 of 6
Sons and mothers, chef-worthy vegetables, lechon- 0:00‘Grow it for flavor’ became the mantra of The Chef’s Garden
- 13:16Flower power: Edible flowers bloom at the farmer’s market
- 21:51Using the paintbrush and spatula, artist Lindsay Gardner turns her focus to women and food
- 31:14‘That’s the way my mother did it’: Eric Kim gets a culinary educationYou’re reading this
- 40:15In the Weeds: ‘I wouldn’t have Woon without mom,’ says Keegan Fong
- 51:01Serving up weekend lechon in the city of Cudahy
The full episode
4 of 6Sons and mothers, chef-worthy vegetables, lechon- 0:00‘Grow it for flavor’ became the mantra of The Chef’s Garden
- 13:16Flower power: Edible flowers bloom at the farmer’s market
- 21:51Using the paintbrush and spatula, artist Lindsay Gardner turns her focus to women and food
- 31:14‘That’s the way my mother did it’: Eric Kim gets a culinary educationYou’re reading this
- 40:15In the Weeds: ‘I wouldn’t have Woon without mom,’ says Keegan Fong
- 51:01Serving up weekend lechon in the city of Cudahy