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Eric Kim Profile
Eric Kim

@ericjoonho

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cooking writer @nytimes, debut cookbook (clarkson potter, 2022); represented by @cowlesagency. he/him.

New York, NY
Joined December 2017
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@ericjoonho
Eric Kim
3 months ago
I turned in my manuscript https://t.co/TUb5H04pw7
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@ericjoonho
Eric Kim
an hour ago
Hot tofu summer https://t.co/Urt0wGBd8L
@rebeccafirkser
Rebecca Firkser
an hour ago
this month's column is a summery vegetarian (and gf!) dinner for those who are sick of veggie burgers/faux meat sausages: grilled tofu cabbage cups! 4 servings, $10. https://t.co/bYx3I9UKQH
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@cathyerway
Cathy Erway 韋凱琳
2 days ago
American Chinese food has often been dismissed as inauthentic, but a new generation of business owners are taking pride in it as a part of the Chinese American experience. I wrote about the shift & shared some recipes for @nytfood https://t.co/Krpz8JnFTW
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@senatormayukh
Mayukh Sen
2 days ago
now online, my @FilmComment essay on the life and work merle oberon, the first and only performer of known asian heritage to get an oscar nomination for best actress (many thanks to my editors @devikagirgayi and clinton krute) https://t.co/wUCwTmI1sR https://t.co/CldT5iqr2k
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Eric Kim
3 days ago
I love this picture of my dad bc it captures the first time he stepped foot into the US. He had just landed in Atlanta from Seoul and asked his cousin Young to take the picture. After, my dad went to KFC to order a biscuit. It was the most American thing he could think of. https://t.co/03h8QUIkkK
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@ericriveracooks
Eric Rivera
7 days ago
I never wanted to listen to what Puerto Rican food should be. I wanted to hopefully show people what it could be. It could be everywhere. It should be. The flavors of our culture can hang out anywhere if you think about it. Cook more 🇵🇷 food. @foodandwine https://t.co/ZrqdXItL6A
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@ericjoonho
Eric Kim
9 days ago
Great thread for writers https://t.co/DJgJ9X77WD
@vanjchan
Vanessa Chan
9 days ago
Dismayed but unsurprised to learn that many POC writers don't know about the writing conference circuit that happens in the summer. I myself only learned about them last year, and thru literal constant searching on Twitter. So here's a nonexhaustive guide to stuff I applied to:
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Eric Kim
10 days ago
What’s your favorite cheesesteak in Philly
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Eric Kim
12 days ago
Dog are so great Happy weekend, everyone https://t.co/db778TAgAM
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Eric Kim
15 days ago
"The rations are 'the closest thing to time travel,' said Mr. Thomas, 32. 'When you open something, and air hasn’t touched that stuff in 50 or 100 years and it is just the same as it ever was, it is amazing.'" More great reporting by @priyakrishna https://t.co/RHwIfg3vqA
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@priyakrishna
Priya Krishna
15 days ago
I am making videos again! At Bon App, I felt like I was asked to do the same kind of video (Indian food, but make it easy!) over and over again. It's exciting to be able to bring more of my reporting to the NYT YouTube channel! https://t.co/ZDp2AXY0kx
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@bxchen
Brian X. Chen
18 days ago
It happens to so many professionals of Asian descent: We get mixed up with another Asian. What I (Brian X. Chen at @nytimes, not Brian Lam, Jason or David Chen) sought to explore was why this happens universally and what the damage could be to our careers https://t.co/yzp8SacP56
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@ericjoonho
Eric Kim
19 days ago
I wrote this story because I wanted to help people cook a thing they’re already cooking. And because I feel that we can sometimes fail to make the distinction between dry and overcooked. Chicken breasts aren’t inherently dry; they just need a little help. https://t.co/FRYyPwHWA9
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@erikpiepenburg
Erik Piepenburg
22 days ago
My very gay restaurant story looks very gay on the cover of @nytfood today 🌈 https://t.co/PvVRnmidyY https://t.co/XHAnIrU60z
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