Dakota Kim
Contributor | (she/her)
Dakota Kim is a writer and editor living in Los Angeles. Her work has appeared in the Los Angeles Times, the New York Times, Food & Wine, Travel + Leisure, Civil Eats, Food52 and many other publications. @dakotakim1
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"Why don't you go back to China!" The words from the stranger came fast and unexpectedly, in a public place. And no one came to help. -
Say hello to short(er) lines and extra provisions — but not necessarily a lot of rice. -
Get ready to go hard on Napa cabbage, mu radish, garlic chives and petite cucumbers. -
Noorongi. Chamoe. Jjajangmyeon. Buchu. These and other fabulous items await you at your local Korean market. -
Hint: Like champs. Many are already moving away from plastic straws, before the law says they have to. -
Sure, the best jjigae is made at home but we don't all have a Korean mom willing to do that at the drop of a hat. -
League of Kitchens sounds like a band of culinary superheroes -- and they kind of are. Their power is celebrating cuisines of the world.
Stories by Dakota Kim
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