Nick Korbee, Egg Shop, New York City I’ve learned to brine, season or marinate lean meats well in advance, and it’s a dirty old French trick, but finishing with butter goes a long way. In terms of lessons that the kitchen has taught me about my nonculinary life, there have been a few standouts: You’ll be judged on what you promise and fail to deliver; caring for your mental health and physical well-being isn’t a sign of weakness; the This story is from Kinfolk Issue Sixteen Buy Now Related Stories Food Issue 40 Chow Mein & Jello An ode to the buffet. Food Issue 35 Modern Fancy The humble origins of high-end food. Arts & Culture Food Issue 34 Last Supper What to eat at a funeral. Food Sanchez A taste of Mexico in Denmark. Food City Guide Chulwha From nature to table—via the grill: A new private dining experience in Seoul. Food Issue 29 Pep Talk Does pepper deserve its seat at the table?
Food City Guide Chulwha From nature to table—via the grill: A new private dining experience in Seoul.
