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The debut cookbook from NYT Cooking contributor Kay Chun, featuring 100 accessible, globally inspired recipes for every table.
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 flavours that have shaped her—she shares fresh yet familiar dishes the whole family will love.
With Kay, 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.”
Cooking for a crowd? Try the Doenjang Carnitas or the Marinated Trout Ssam Bar. Need easy weeknight dinners? Choose from mains of Flounder in Sesame Seed Meuniére and Pantry Pasta for Tinned-Fish Lovers, to Crispy Sesame and Shredded-Wheat Cutlets, and Spiced and Caramelized Tofu Noodle Bowls. Chapters on veggie sides ( Mixed Chicories in a Caper-Raisin Vinaigrette, Fast Romaine Stir-Fry) and crowd-pleasing desserts (Sticky Date Snacking Cake with Salted Caramel Sauce, Sweet Rice Beignets with Toasted Sesame Pastry Cream) round everything out.
Brimming with creativity while never sacrificing do-ability, these are flavour-forward recipes for every day of the week.
Details
Hardcover / 304 pages
Published 6 October 2026
