It’s hard but rewarding work coming up with recipes to share every week for this column. The inspiration can come from a variety of places: trends I’ve seen on social media, cookbooks that I wish to highlight, scientific studies and new-to-me creations from my own brain. The latter usually begins with a single ingredient, often seasonal, and then I let my culinary intuition and flavor research go from there. May I present to the court exhibit 3,894: this gochujang eggplant stir-fry.

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