What does my food week look like? Some weeks are triumphs. Some weeks are train wrecks. Most are somewhere in between, tangled up in the usual chaos of work, obligations, distractions, and the random curveballs life enjoys throwing at us. The fantasy is that we control our schedules. The reality is that we're often hanging onto the bumper, getting dragged wherever the road decides to go. That's why I believe in culinary contingency plans. Not glamorous plans. Not ambitious plans. Familiar plans. The dishes you can make when you're exhausted, distracted, or running on fumes. The ones you've made so many times that your hands know what to do before your brain catches up. They become muscle memory. Comfortably repetitive. Maybe even a little boring. That's fine. Boring is underrated. But getting there takes time. Back in 2002, when I was a fledgling home cook obsessed primarily with Korean food, I decided I was going to recreate the spinach and artichoke dip from an I...
Diary of a Mad Scientist Korean Gourmet