Eric Kim

After-service meals have long been key spaces for first-generation immigrants establishing themselves in the United States. But younger Koreans are finding less need for them.

Preparing fresh green beans may be a task, but it yields dividends in this dish.

Real-deal Tunisian harissa is an anchor to the motherland and a bright, specific accent to countless dishes.

This zippy dish is still cooked in butter and wine, but feels like it spent the summer in Provence.

A yearslong quest to replicate a favorite restaurant dish ends with the recipe itself.

This streamlined version of the Italian American classic skips the frying for a recipe you’ll make over and over again.

A lush tomato, eaten in peak summer, is meant to be pined over.

In search of the perfect, flavor-layered bite, sandwich shops are focusing on restraint, approaching every element with a high level of care.

Golden pineapple and a deep-red marinade make this dish pop with color and flavor.

In Chinese American pepper steak, crunchy panels of blistered peppers are the star.