You might know him from his New York Times<\/em> cooking column or the videos he hosts on YouTube<\/a>, but before that, Eric Kim was an editor right here at Food52\u2014and, during his tenure, he created a lot<\/em> of recipes, many of which remain community favorites to this day. From his column, Table for One<\/em><\/a>, to his simple, streamlined takes on desserts like cheesecake and ice cream, you really can\u2019t go wrong. But, if you\u2019re looking for a place to start, we\u2019ve got you covered. Here are 22 of Eric\u2019s most popular and highly rated recipes.<\/p>\n Tossing spaghetti with roasted eggplant and caramelized miso results in this quick, satisfying meal your weeknights need. Says Eric: \u201cIf ever there were a dish you’d want to eat on repeat, then this umami-packed eggplant spaghetti must be it.\u201d<\/p>\n This take on shrimp scampi holds a perfect five-star rating, and it\u2019s easy to see why: \u201cWhen roasted at high heat in a quarter sheet pan like this, marinated shrimp cooks up gorgeously and begins to caramelize in its own juices, creating a sauce that’s made even saucier thanks to a last-minute pat of butter and spritz of lemon juice.\u201d<\/p>\n Taking inspiration from Korean fried chicken, these chickpeas are sticky, sweet, spicy, and utterly addictive. Try the sauce with other proteins\u2014tofu or fish would also be delicious\u2014or any veg you have on hand.<\/p>\n With the help of an Instant Pot, you can have this beloved, hearty soup on the table in under an hour.<\/p>\n Blue cheese and burgers are a classic pairing. Here, the cheese in question is incorporated into a rosemary mayo that steals the show. All you need, in addition to the patty and sauce, is a well-toasted bun and a handful of peppery arugula to cut through the richness.<\/p>\n This cheesecake is the perfect summer dessert: It\u2019s easy, there\u2019s no oven or stovetop cooking required, and it\u2019s full of bright, refreshing lime flavor.<\/p>\n Classic beef bourguignon gets an upgrade with an herby breadcrumb gremolata that adds just the right amount of texture and brightness.<\/p>\n Warm, comforting sushi rice and fresh, sushi-grade salmon\u2014along with cilantro stems, scallions, sesame oil, and capers\u2014makes for an ideal lunch or low-maintenance dinner.<\/p>\n This chicken parm isn\u2019t just a community favorite\u2014Eric has a soft spot for it, too. \u201cI can say this without an ounce of hesitation,\u201d he wrote at the time. \u201cIn my two years of writing my column, Table for One<\/em>, this is my favorite recipe I\u2019ve ever developed for it.\u201d<\/p>\n Here, the familiar flavors of Roman carbonara\u2014guanciale, Pecorino Romano\u2014are applied to another staple of Italian comfort food: risotto.<\/p>\n Crisper and less grainy than other pear varieties, Asian pears make an excellent filling for a galette. Don\u2019t skip the cardamom whipped cream, which gives the dish a warming finish.<\/p>\n This broccoli-cheese-rice casserole is comfort food at its finest, and baking the whole thing on a sheet pan maximizes the best part: those crispy, chewy edges.<\/p>\n Inspired by the cupcake craze of the late 2000s and early 2010s, these cookies have a tender center and a crackly, sugared exterior. The best part? You can make them in under an hour.<\/p>\n Yes, it\u2019s possible to make ice cream without a machine<\/a>. Here, Scotch (or whatever spirit you have on hand) not only flavors the dessert\u2014but because the alcohol won\u2019t freeze, it provides a creamier, less icy final product.<\/p>\n Lamb chops are often assumed to be the kind of dish you only serve to a crowd, maybe for a special occasion or holiday. This recipe, however, proves that they\u2019re just as worthy of a casual, solo night in.<\/p>\n \u201cSpaghetti Napolitan (named after Naples, Italy), or what I like to call “ketchup spaghetti,” was invented by the head chef at the New Grand Hotel,\u201d says Eric. \u201cSince tomato sauce was a rare ingredient in postwar Yokohama around the 1950s, ketchup was used as a substitute.\u201d<\/p>\n Influenced by the savory, slightly sweet flavors of tamagoyaki\u2014a Japanese rolled omelet\u2014these eggs are simply scrambled, no special technique required. Serve with rice and eat for breakfast, lunch, or dinner.<\/p>\n \u201cRaise your hand if you’ve ever bought an entire head of celery, only to be asked by a recipe for two measly ribs?\u201d asks Eric. \u201cHere’s where you can put the other seven to eight ribs to use, finally, and enjoy a solo night of endless not-chewing.\u201d<\/p>\n This spicy, hearty stew tastes like it took far longer than 40 minutes to come together. Serve it with freshly steamed white rice for a superbly comforting meal.<\/p>\n Roasted butternut squash and guanciale (plus some kale added in the last ten minutes or so) makes for one of the easiest, most hands-off pastas imaginable.<\/p>\n Making risotto is a meditative and satisfying task\u2014especially when the final product is creamy, herbaceous, and finished with juicy shrimp.<\/p>\n This recipe for kimchi fried rice, which comes by way of Eric\u2019s mom, Jean, only requires a few ingredients that, together, are way more than the sum of their parts. Think: salty, fatty Spam, spicy kimchi, nutty sesame oil, leftover rice, and a runny-yolked fried egg.<\/p>\n Requiring just 15 minutes and a few ramekins, chocolate lava cakes are surprisingly easy to make at home. These are perfect for those who love a chocolate-orange flavor combination, but if that\u2019s not your thing, simply leave out the citrus zest.<\/p>\n
\n1. Miso-Eggplant Spaghetti<\/a>
\n<\/h3>\n2. Sheet-Pan Shrimp Scampi for One<\/a>
\n<\/h3>\n3. Crispy Yangnyeom Chickpeas With Caramelized Chickpeas<\/a>
\n<\/h3>\n4. Instant Pot Vegetable Beef Soup<\/a>
\n<\/h3>\n5. Blue Cheese Burger<\/a>
\n<\/h3>\n6. No-Bake Lime Cheesecake<\/a>
\n<\/h3>\n7. Beef Short Rib Bourguignon With Garlicky Panko Gremolata<\/a>
\n<\/h3>\n8. Seasoned Salmon With Warm Sushi Rice<\/a>
\n<\/h3>\n9. Crispy Chicken Parmesan With Fresh Tomato Sauce<\/a>
\n<\/h3>\n10. Risotto Alla Carbonara<\/a>
\n<\/h3>\n11. Asian Pear Galette With Cardamom Whipped Cream<\/a>
\n<\/h3>\n12. Sheet-Pan Broccoli Cheese Rice Casserole<\/a>
\n<\/h3>\n13. Red Velvet Cookies<\/a>
\n<\/h3>\n14. No-Churn Scotch Ice Cream<\/a>
\n<\/h3>\n15. Pan-Fried Lamb Chops With Minted Pea Salad<\/a>
\n<\/h3>\n16. Ketchup Spaghetti for One<\/a>
\n<\/h3>\n17. Tamagoyaki-Inspired Scrambled Eggs<\/a>
\n<\/h3>\n17. Celeriest Celery-Potato Soup<\/a>
\n<\/h3>\n18. Spicy Korean Chicken & Potato Stew (Dakdoritang)<\/a>
\n<\/h3>\n19. Fall Weeknight Pasta<\/a>
\n<\/h3>\n20. Pesto Risotto for One With Shrimp<\/a>
\n<\/h3>\n21. Jean’s Spam Kimchi Fried Rice<\/a>
\n<\/h3>\n22. Clementine Chocolate Lava Cakes<\/a>
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\nWhat’s your favorite recipe from Eric Kim? Share in the comments!<\/em>
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