[REBROADCAST FROM March 29, 2022] To wrap up the first half of the year, we're revisiting some of our favorite interviews from the last six months. As the son of two Korean immigrants, food has always been essential to New York Times staff writer Eric Kim. In his new cookbook, he shares recipes for meals that comforted him throughout his childhood in Atlanta and the ones he makes for himself here in New York. This includes Korean barbecue, and hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes. In this March interview, Kim joins us to talk about his new book, Korean American: Food That Tastes Like Home.
