Curry & Kimchi

In their western Massachusetts-based restaurant Coco & The Cellar Bar, chefs Unmi Abkin and Roger Taylor create well-balanced, boldly flavored signature dishes shaped by Abkin's Korean and Mexican-American upbringing. In Curry & Kimchi, they open their kitchen secrets up to the home cook, sharing their foundational dressings, salsas, broths, and infused oils and the dishes that feature them, through recipes that are delightfully simple to execute and beautifully complex in flavor. Honey Miso Dressing lends full-bodied taste to Honey Miso Noodle Salad, while Shoyu Ramen Broth (made in an Instant Pot) is the key ingredient in Coco Shoyu Ramen. Other favorites include a Korean-inspired take on Bolognese sauce for Korean Spaghetti and Korean Sloppy Joes, Chow Fun Sauce (for Coriander Shrimp Chow Fun), Scallion Ginger Jam (for Clay Pot Miso Chicken), and Ponzu Sauce (for Miso-Glazed Cod Rice Bowl). Together with vivid restaurant photography that shows elegant plating suggestions, Abkin and Taylor's recipes give home cooks the building blocks to preparing meals with remarkable clarity of flavor.



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  From Unmi Abkin and Roger Taylor, owners of the popular western Massachusetts restaurant Coco and The Cellar Bar, come the secrets to creating bold, balanced dishes built on the foundational flavors of Asian cooking in the home kitchen. Unmi Abkin and Roger Taylor are the co-owners and chefs at the popular Easthampton, Massachusetts–based restaurant Coco & The Cellar Bar, which hosts over 30,000 visitors a year. With 40 years of kitchen experience between them, they've mastered freshness and clarity of flavor in their simple global recipes. Unmi Abkin, a semifinalist for the James Beard Award for Best Chef in the Northeast in 2016, 2017, 2018, and 2019, was born in Korea and raised in northern California by her Mexican-American family. She attended the California Culinary Academy and worked in Chez Panisse and Boulevard before opening Coco. Roger Taylor is a graduate of the California Culinary Academy in San Francisco.  Part 1: Dressings and Salads

  Korean Hot Pepper Dressing

  Grilled Shrimp, Asian Pear, and Watercress Salad

  Honey Miso Dressing

  Honey Miso Noodle Salad

  Jalapeno Lime Dressing

  Orange, Mango, and Avocado Salad

  Orange Ginger Vinaigrette

  Chinese Chicken Salad

  Togarashi Dressing

  Broccoli Salad

  Red Wine Vinaigrette

  Zesty Jalapeno Cabbage Slaw



Part 2: Sauces and Salsas, with Main Dishes

  Spicy Szechuan Peanut Sauce

  Dan Dan Noodles

  Plum Sauce

  East-West Rice Bowl

  Korean Hot Pepper Sauce

  Grilled Short Rib Tacos

  Bibimbap

  Thai Peanut Sauce

  Thai Chicken Rice Bowl

  Korean Bolognese

  Korean Spaghetti

  Korean Sloppy Joes

  Chow Fun Sauce

  Coriander Shrimp Chow Fun

  General Tso's Sauce

  General Tso's Tofu

  Vegan Coconut Curry

  Steamed Kabocha Squash and Tofu Rice Bowl

  Cilantro Salsa Verde

  Chili con Carne

  Green Thai Curry

  Salmon and Green Thai Curry Rice Bowl

  Ponzu

  Miso-Glazed Cod Rice Bowl

  Teriyaki Sauce

  Salmon Teriyaki Bento Box

  Phad Thai Sauce

  Shiitake Mushroom and Tofu Phad Thai

  Mornay

  Macaroni and Cheese

     Instant Pot Recipes

        Manchamanteles Salsa

        Pork Carnitas Tacos

        Scallion Ginger Jam

        Clay Pot Miso Chicken

        Shoyu Ramen Broth

        Coco Shoyu Ramen

        Hoisin Barbecue Sauce

        Hoisin-Glazed Baby Back Ribs



Part 3: Condiments, Pickles, and Infused Oils

  Spicy Miso Paste

  Lime Shallot Creme Fraiche

  Thai Cabbage

  Kalbi Marinade

  Soy-Cured Eggs

  Miso Marinade

  Seasoned Bean Sprouts

  Seasoned Carrots

  Pickle