Crossroads No. 1: Korean Ragu

The first installation of "Crossroads," a new column featuring stories and recipes from Asian immigrant families living and cooking in the United States—carrying on their heritage in ways that are unique to them. This month's edition: Chicago-based chef Won Kim (Kimski) and his mother Sun Hee.

13 days ago   •   4 min read

Mama Kim’s Tomato Integration Sauce

A "kitchen-sink spaghetti sauce" from chef Won Kim's childhood. Leftover vegetables like carrots, daikon radish, and bell peppers from his mother's banchan are incorporated into tomato sauce and served over pasta for a quick dinner.

13 days ago   •   1 min read

Chinese Red Braised Fish

The cooking technique for this fish dish produces incredibly tender meat and a deliciously fatty skin, which should be glazed in a syrupy sauce that balances sweet, salty, and sour.

20 days ago   •   2 min read

A Chronicle of Puto

Puto, Filipino steamed rice cakes, can come in all different shapes, sizes, and colors—but putong puti is really the "blank canvas" on which other flamboyant iterations are created. ⁠

a month ago   •   9 min read
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