37 min
Eric Kim is a Big Fan of Zombie Vegetables Food with Mark Bittman
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- Food
The New York Times Cooking writer talks to Mark and Kate about what the word "authentic" has come to mean, the beauty of the growth and evolution of Korean food, and making kimchi in small spaces.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/eric-kim-boiled-peanuts
Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.
Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
Hosted on Acast. See acast.com/privacy for more information.
The New York Times Cooking writer talks to Mark and Kate about what the word "authentic" has come to mean, the beauty of the growth and evolution of Korean food, and making kimchi in small spaces.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/eric-kim-boiled-peanuts
Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.
Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
Hosted on Acast. See acast.com/privacy for more information.
37 min