For New York Times cooking columnist Eric Kim, the holidays are a time to embrace traditional dishes but have fun with the framework – like deviled eggs with seaweed or baked potatoes with caramelized kimchi. They’re also an occasion, he says, to get together with friends and make huge batches of “foldy” foods like dumplings and empanadas. We’ll talk to Kim and New York Times editor-in-chief for cooking and food Emily Weinstein about what they have cooking this holiday and hear about your go-to dishes for the season.
Guests:
**Eric Kim, **food and cooking columnist, The New York Times; author, "Korean American: Food That Tastes Like Home"
**Emily Weinstein, **editor-in-chief, New York Times Cooking and Food; author, "Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for People Who Still Want Something Good to Eat
