‘Absolutely Delicious! 6 Stars Would Not Be Enough.'

Hi. Kim here, pinch hitting for Melissa.
If you're reading this, it's probably Wednesday. And if you're like me, you're probably at work. (Actually, this is my work, but let's not get lost in the details.)
A question: What gets you through the workday, besides taking a moment to read newsletters? For me, it's my work wife. You may know her as Julia Moskin.
From the moment I moved to New York from the Bay Area several hundred years ago she has given me the kind of invaluable information only a New Yorker can give. Like: If you look cabdrivers in the eye while you are crossing the street, they are less likely to hit you.
We've been through endless editors and Thanksgivings. We wrote a cookbook and helped beget New York Times Cooking. Her love of Le Creuset runs deep. She wrote about it this week. When I got married, she gave me a Le Creuset Dutch oven in classic flame. I say 'me' because I kept it in the divorce.
She also has given me recipes (finally, she gets to the damn food!). Just last night I made sauce gribiche with the recipe she got from the editor Judith Jones. It's the best thing for lightly steamed spring asparagus.
Julia has a thing for fried chicken, and one of her best recipes is this super crispy yangnyeom dak, or Korean fried chicken, which she adapted from Cecilia Hae-Jin Lee. It's fast, because you are frying boneless thighs (although wings work) that have spent an hour or so in a bowl with onions and garlic before getting tossed in cornstarch, and gently dropped in oil. You probably have almost everything you need for the simple gochujang glaze already.
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