Gather Around My Table

**The debut cookbook from NYT Cooking contributor Kay Chun, featuring 100 accessible, globally inspired recipes for every table. Gather Around My Table is a master class in recipe writing and home cooking. Here is an artist who cooks with a quiet restraint that makes you lean in. There’s a precision to Kay Chun’s recipe development style, yet whimsy in the way she combines flavors and ingredients that aren’t usually found together. Through her food, Kay proves that we all have more in common than we don’t. Our disparate cuisines touch at the edges, and when combined, deliciousness ensues. What a delight!”— Eric Kim, author of Korean American** Where does a great recipe come from? For Kay Chun, it’s all about the inspiration. And to a lifelong New Yorker, inspiration is all around. Drawing from a global pantry of ingredients—the Korean influences she grew up with and the many flavors that have shaped her—she shares fresh yet familiar dishes the whole family will love. In Kay’s hands, dumplings are tossed with butter and Parmesan rather than soy sauce. Doenjang steps in for tomato paste, caramelized to add complexity and richness to sauces. Kimchi seasoning creates a punchy salad dressing. Gather Around My Table embraces cooking without boundaries: Think Pan con Tomate Bodega Rolls, Fava Bean and Sweet Pea Caesar, Creamy Scallion and Doenjang Midnight Pasta, Saturday Salmon and Rice, Brisket Matzoh Ball Soup, Korean Sunday Sauce, and tofu as you’ve never used it before (in smash burgers! And meatballs!). There’s an entire section on infused rices (so easy, so delicious), pickles for the table, and, to end your meal, a chapter of “Not Too Sweets.” These are flavor-forward recipes for every day of the week. In Kay Chun’s hands, the question “What’s for dinner?” will never have a boring answer again. *Cooking for a crowd? Try the Smoky Eggplant Dip with Parsley-Dill Oil, Doenjang Carnitas, the Marinated Trout Ssam Bar, or a big pot of Korean Sunday Sauce.