Good morning. Eric Kim has a lovely story in The Times about moving home to Atlanta to live with his mother during the pandemic, and how they cooked together and what he learned: an inheritance of kimchi and jjigaes. The lessons went both ways. When Eric’s mom tasted his sheet-pan bibimbap (above), she told him, “I’m never doing it the other way again.”
That’s reason enough to try the dish for dinner tonight, I think, though it could wait until a weeknight and you could make Jean Kim’s kimchi jjigae with ribs instead, following her lead to blanch the ribs with ginger first, and to bloom the fiery gochugaru in butter. It’s an extraordinary stew. Cook’s choice — but make one of them! This is, Eric channels Nigella Lawson to say, proper home food.
On Monday, give this salad of beets, lentils and Cheddar a try. The cheese is a surprising and delicious addition, and, if you can find pre-packed roasted beets at the market, it’s a superfast meal to boot.
Tuesday would be good, if you have the time and didn’t make ribs on Sunday, to put together this slow-cooker meal of hot honey ribs . If you don’t have time or you did make ribs (or both!), give thought to miso-glazed fish . Or risotto with sausage and parsley . Worthy meals.
Source : food
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