Eric Kim Bio | Wiki
Eric Kim is an American working as a New York Times staff writer and essayist. He is also an author of a cookbook Korean American in 2022. The book was a New York Times Best Seller. Before, Kim was a former digital manager for the Food Network, a contributing editor for Saveur magazine, and a senior editor for Food52.
Eric Kim Age
He was born in Atlanta, Georgia, in the United States on July 21, 1991. Kim is 32 years old and celebrates his birthday every year on July 21.
Eric Kim Height
He is a man of average stature. Kim stands at a height of 5 ft 7 in ( approx. 1.7m ).
Eric Kim Family
He was born in Atlanta, Georgia, in the United States to hardworking parents. Kim holds American nationality and his parents are Korean immigrants. His mother is Jean. He grew up with a brother. Growing up his favorite color was pink and he would wear his cousin Becky’s Pink Ranger costume after she was done with it on Halloween.
Eric Kim Partner
Kim is in a relationship with his partner Paolo. He resides in New York City with his rescue pup, Quentin Compson, and came out as a gay first to his parents. In August 2018, he wrote an article on Food52 When I Came Out to My Parents, Kimchi Fried Rice Held Us Together. Kim dated a boy who lived in Atlanta according to Linkedin and when he would visit him, his mother would give him food to bring over to his “friend”.
Eric Kim Education
Upon graduating with his high school diploma, he enrolled at Columbia University where he was a graduate fellow and taught writing and literature.
Eric Kim Gochujang Cookies
Gochujang Cookies are the fermented Korean chile paste that are classic chewy sugar cookies. It contains a gentle amount of ground cinnamon lends snickerdoodle vibes when the dough is raked through with ripples of clay-red gochujang “caramel,” in which brown sugar and butter mellow the chile’s heat. The dough should be mixed by hand for the most defined crinkles and the chewiest texture.
For large eight cookies, the mixture contains:
- ½cup (8 tablespoons) of unsalted butter, very soft
- 2packed tablespoons dark brown sugar
- 1heaping tablespoon gochujang
- 200 grams of granulated sugar
- 1 large egg, at room temperature
- ½teaspoon coarse kosher salt or ¾ teaspoon kosher salt
- ¼teaspoon ground cinnamon
- 1teaspoon vanilla extract
- ½teaspoon baking soda
- 1½cups/185 grams all-purpose flour
Eric Kim Cookbook
In March 2022, he authored his cookbook, Korean American a book that contains recipes for food that tastes like home. The book has delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. Korean American has essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family. Additionally, the book contains 288 pages.
Eric Kim Recipes | Food
As a cooking writer, he has shared several recipes which include:
- Pesto Pasta With Shrimp and Salmon
- Eggplant Parmesan
- Turkey Sandwich with Savory Blueberry Jam
- Paper Steak
- Honey-Backed Chicken Drumsticks
- Citrus-Glazed Turnips
- Pineapple Ham
- Baby Back Ribs with Sweet and Sour Glaze
- Buttermilk Sugar Biscuits
- Gochujang Caramel Cookies
Eric Kim Stuffing | Thanksgiving Stuffing
Kim has shared a recipe on how to prepare stuffing on Thanksgiving with Cheesy Scallion with Sesame seeds, or Cheesy Pizza stuffing. The procedures are on his New York Times cooking page.
Eric Kim Food52
He worked as senior editor for Food52 and he amassed a devoted readership for his “Table for One” column. He also shared several articles and recipes for the station. Moreover, he was a former columnist.
Eric Kim Nytimes | Nyt | New York Times | Nyt Cooking | Food Writer
He works as a New York Times staff writer and essayist. Kim has shared several recipes on how to cook different dishes at the station. He also hosts regular videos on NYT Cooking’s YouTube channel and writes a monthly column for The New York Times Magazine.
Before, he was digital manager for the Food Network, contributing editor for Saveur magazine, and senior editor for Food52. Moreover, Kim taught writing and literature as a graduate fellow at Columbia University. His essays have appeared on Food & Wine, Bon Appétit, and The Best American Food Writing.
Some of Kim’s colleagues at the New York Times include:
Abby Ellin – Writer.
Jia Lynn Yang – National editor.
Kim Barker – Reporter.
Jay Caspian Kang – Staff Writer.
Ali Watkins – Reporter.
Nikole Hannah Jones – Staff Writer.
Mike Forsythe – Reporter.
Amelia Nierenberg – Writer.
Eric Kim Salary
He earns decent pay working as a New York Times staff writer and essayist. His salary is $94,320 per annum.
Eric Kim Net Worth
Kim is a 32-year-old American writer and essayist who has worked at several stations including NYTimes, Food Network, Saveur magazine, and Food52. Through his work, he has attained decent fortune. His net worth is $1 Million.
Who Is Eric Kim
Kim is a 32-year-old American working as a New York Times staff writer and essayist. He is also an author of a cookbook Korean American in 2022. The book was a New York Times Best Seller. Before, Kim was a former digital manager for the Food Network, a contributing editor for Saveur magazine, and a senior editor for Food52.
Is Eric Kim Married
No. However, he is openly gay and in a relationship with his boyfriend Paolo.
How Old Is Eric Kim
Kim is 32 years old born in Atlanta, Georgia, in the United States on July 21, 1991.
Kim’s Social Media Account
Twitter – @ericjoonho
Instagram – ericjoonho