The debut cookbook from NYT Cooking contributor Kay Chun, featuring 100 accessible, globally inspired recipes for every table.
Where does a great recipe come from? For New York Times Cooking contributor, Kay Chun, it's all about the inspiration. And as a lifelong New Yorker, inspiration is all around. Drawing from a global pantry of ingredients-the Korean flavors she grew up with and the global cuisines that have shaped her-in Around the Kitchen Table she shares fresh-yet-familiar dishes the whole family will love.
In Kay's hands, doenjang steps in for tomato paste, caramelizing to create more complex and richer sauces. Dumplings are tossed with butter and Parmesan rather than soy sauce. Kimchi seasoning creates a punchy salad dressing. This is cooking without boundaries: Think Pan con Tomate Bodega Rolls; a Fava Bean and Sweet Pea Caesar; Summer Spaghetti with Zucchini, Corn, and Doenjang; Saturday Salmon and Rice; Korean Sunday Sauce; and tofu as you've never used it before (in smashburgers! And meatballs!). There's an entire section on infused rices (so easy, so delicous), lots of dumplings, and, to end your meal, a section of "not-too-sweets." These are flavor-forward recipes for every day of the week. In Kay Chun's hands, the question "what's for dinner?" will never have a boring answer again. KAY CHUN is a recipe developer and regular contributor to NYT Cooking. She has been a writer and editor at several food publications, including Food & Wine, Bon Appétit, Gourmet, and Real Simple. A native New Yorker, Kay is continually inspired by the city's vast flavors. Photographs by Christopher Simpson
