Eric Kim

I’ve been a New York Times Cooking contributor and columnist for The Times since 2020. You can find my recipes and videos on New York Times Cooking and read my monthly column in The New York Times Magazine.

What I Cover

I focus on food and cooking in American culture and history, especially through the lens of popular dishes from the 20th century to the present. I write about how American foodways influence the way we cook and eat now, and develop recipes based on those learnings. Finding connections across cultures and cuisines is my way of better understanding the world and helping others do the same.

My first cookbook, published in 2022, is “Korean American: Food That Tastes Like Home,” a best seller which was shortlisted for The Art of Eating Prize.

My Background

I began writing for The Times in 2020 as a freelancer after many years at various food publications, including the Food Network and Saveur magazine, and a brief stint as a writing instructor and doctoral fellow at Columbia University. An Atlanta native, I graduated from New York University with a B.A. in English and American Literature, and Columbia University with an M.A. and M.Phil. in English and Comparative Literature. I live in Brooklyn with my dog, Quentin.

Journalistic Ethics

All Times journalists are committed to upholding the standards of integrity outlined in our Ethical Journalism Handbook. I never accept free products or meals in exchange for coverage.

• X: @ericjoonho

• Instagram: @ericjoonho