Allow me to fangirl over New York Times staff writer Eric Kim for a minute. His tuna mayo rice bowl recipe has quickly become my go-to WFH lunch and hyperfixation food du jour (add a little cucumber and avocado, scoop it all up with seaweed sheets, and thank me later). I adore his poignant, lovely food writing (see: this ode to wonton chicken salad and this romantic paean to midnight pasta). And I love how craveable and nostalgic his recipes are—I mean, how could you not want to make cheesy peanut butter noodles, gochujang caramel cookies, black sesame Rice Krispies treats, or matcha latte cookies topped with a cloud of old-school boiled milk frosting? With the advent of his debut cookbook Korean American, I can't wait to add even more of his recipes, including gochugaru shrimp and grits, caramelized kimchi baked potatoes, and gochujang-buttered radish toast, to my repertoire. In addition, the book also includes personal essays on his upbringing as the son of two Korean immigrants in Atlanta and provides context on the history of Korean American cuisine. He'll chat with local author J. Kenji López-Alt about the book at this event. by Julianne Bell