EA Korea

Most recent stories in EA Korea

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  Eric Alexander

  

  Kimchi Omelet With Sriracha Syrup

  The New York Times - By Melissa Clark

  The Restaurant Takeaway column is devoted to restaurant dishes you can make in your own kitchen, tweaked for home cooks. The ingredient list is short and the cooking method quick and unfussy — so much so that this kimchi omelet doesn’t seem like a restaurant recipe at all. But then you bite in. There …

• http://www.nytimes.com/video/2013/04/05/dining/100000002155362/cutting-up-a-whole-chicken.html

  

  Eric Alexander

  

  Brit Morin

  Apr 7, 2013

• http://fancy.com/things/409567214870466867/Rice-Cube-Maker

  

  Eric Alexander

  

  Eric Alexander

  Jul 27, 2013
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  Eric Alexander

  

  Thai-Style Garlic Chicken - Fuss Free Cooking

  fussfreecooking.com - Emily

  Thai-Style Garlic Chicken (adapted from Super Food Ideas – Super Savers with minor tweaks) Serves 2 What you’ll need:- 500g chicken tenderloins (or …

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  Eric Alexander

  

  A Flavorful Alternative to Shrimp Cocktail: Cóctel de Mariscos (Published 2013)

  The New York Times - David Tanis

  It feels almost un-American to admit that there’s no bottle of ketchup in my refrigerator. Certainly I was raised to believe there ought to be, along with a bottle of slightly thicker so-called “chili sauce.” Cocktail sauce, made the Midwestern way, combined the two in equal parts, along with a dab …

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  Eric Alexander

  

  The Key to a Truly Great Chicken Wing (Published 2013)

  The New York Times - Mark Bittman

  Americans are a wing-loving people. The Buffalo variety, by most accounts “invented” at the Anchor Bar in, yes, Buffalo, is the official food of our most sacred event of the year: the Super Bowl. And though we are also a grilling people, wings seldom make the cut for some reason, being passed over …