Beef Cauliflower Fried Rice by Judy Kim

by Judy Kim

Beef Cauliflower Fried Rice

A satisfying healthy fried rice with the flavor of Chinese take out. It's a great 20 minute weeknight dinner. Plus there's a quick and easy technique to evenly rice cauliflower in the blender, you can keep your food processor in the cabinet. For the ultimate leftover dish, make extra and have it for lunch with a fried egg. 

See my recipe on Delish

40 Cloves of Garlic Chicken with Penne by Judy Kim

by Judy Kim 

40 Cloves of Garlic Chicken with Penne

Garlic and chicken were made for each other. This dish is really a one pot meal that can be served with anything. I have it here with penne, but it would be equally good over wild rice, quinoa or cauliflower rice. Enjoy this for a cozy Sunday supper but it comes together quickly enough to be a weeknight dinner.

Recipe on Delish

Vodka Pâte Brisée Pie Crust by Judy Kim

by Judy Kim

Vodka Pâte Brisée Pie crust

Yield: One 8 to 10-inch double-crust pie or two large half sheet pan galettes

This is a far cry from the pie dough recipe I remember as a kid. We used a recipe my Mom saved from a school bake sale, the recipe card was so cute. It was written on red construction paper in the shape of an apple and the recipe was made with pure Crisco. It guaranteed flaky results, but now I expect more from pie crust. Luckily I spent a fair amount of my previous career traveling to France, and like anyone that visits the Pâte Brisée motherland, you'll never turn down an all butter pastry. I wanted to create my own version of an all butter pie crust recipe, one that takes the anxiety out of pie making and is friendly for decorative pie making. Vodka is certainly not traditional to French baking, but I now use it regularly. This recipe yields an unusually pliable dough that is so much easier to roll out and handle. My first pie dough, Vodka Pie Crust is made with butter and shortening is even more fool proof, but similar, so it's really a matter of preference in terms of texture and flavor.


12 tbsp unsalted butter ( 1 1/2 sticks), cut into 1/2-inch cubes and frozen in advance. I prefer Vermont Creamery European butter

1/2 cup vodka

2 1/2 cups all-purpose flour

1 tsp flaky sea salt, crushed by hand


  1. Cut butter into 1/2-inch cubes and freeze overnight, minimum of 5 minutes if you're short on time.
  2. In a liquid measuring cup pour vodka, then add several ice cubes. Wait until vodka is chilled and remove ice. Most likely you'll reach 3/4 cup measurement from the melting ice cubes, but if not just add a touch of chilled water. If your vodka is frozen, just add 1/4 cup iced water.
  3. Combine flour and salt in a large mixing bowl. Add frozen butter and toss together quickly until each piece of butter is coated with the flour mixture, this will ensure an even dough. Break butter pieces apart if they are stuck together.Transfer to the bowl of a food processor fitted with a steel blade; pulse 2 to 3 times until the size of chick peas.
  4. Pour vodka mixture through feed tube in a steady stream while constantly pulsing until dough begins to pull together. Avoid running the machine automatically or it may overmix. Butter and shortening should be about the size of dried lentils. Pro tip: Pour all the liquid into the feed tube, it's designed to stream an even amount and will help absorb all the flour evenly. 
  5. Carefully turn dough out onto a very lightly floured work surface and remove the blade. Try to use no more than 1 tbsp bench flour as flour can make the dough tough. Working on marble or granite countertop will help keep the dough cool. Note, the dough is slightly wet and more elastic than typical recipes. It's not necessary to knead the dough, just enough to pull it together with a few turns at the most. 
  6. Divide dough in half. Wrap each half in plastic wrap and shape the dough into a round or rectangle. I find the dough will stay cooler if I shape it after wrapping and it reduces the need for additional bench flour. If you are using a roung pie dish, shape dough into a flattened disk or rectangle if you are making a galette or lattice strips; this will help eliminate wastage. Refrigerate for minimum of 30 minutes. 
  7. You can freeze the dough up to 3 months, just wrap well. If you have left over scraps I cut them into manageable pieces and wrap them in parchment paper and stack the pieces. The parchment will prevent them from sticking. Wrap in plastic wrap tightly and freeze to use for cut outs on a future pie.

**For decorative pie tips, read the notes written on my Vodka Pie Crust recipe.



Heirloom Tomato Tart with Crispy Breadcrumbs by Judy Kim

by Judy Kim

Heirloom Tomato Tart with Crispy Breadcrumbs

Yield: 8 to 10 servings

A great way to use bountiful Heirloom tomatoes at the height of Summer or to celebrate the end of tomato season. Either way, a nice light appetizer to be served with dry crisp champagne or served with a green garden salad for a light lunch. 


4 medium to large heirloom tomatoes, sliced 3/8-inch or 1 cm thick

flaky sea salt, such as Jacobsen Salt

1/2 lb old amsterdam gouda, grated

1/2 lb white cheddar, grated

2 oz parmigiano reggiano, grated

1/2 cup panko breadcrumbs

freshly ground black pepper

extra-virgin olive oil

1 single crust, rustic pie dough

all purpose flour, for dusting

optional: 1 egg

1/2 cup chiffonade fresh basil



  1. Preheat oven 350 degrees F. Fix oven rack in middle with a Baking Steel, or your favorite pizza stone. I love how the steel makes the pastry so crisp. Eliminates worrying about a soggy crust.
  2. Prepare half sheet pan with parchment paper, I use pre-cut parchment paper when I have it available. Set aside.
  3. Place sliced tomatoes on a sheet pan lined with paper towels. Sprinkle lightly with sea salt on both sides. Set aside, minimum of 5 minutes. Pat dry to remove moisture.
  4. In a medium mixing bowl, combine all grated cheese and reserve 1/2 cup.
  5. In a small mixing bowl, combine ½ cup grated cheese, breadcrumbs, 1/2 tsp sea salt, 1/2 tsp black pepper and 2 tbsp olive oil; set aside.
  6. Remove Rustic Pie Dough from refrigerator to rest until softened, about 3 to 5 minutes. Sprinkle flour all over the counter and smooth over your rolling pin, I prefer a flat rolling pin compared to a rounded French style. Roll dough evenly into similar dimensions of the sheet pan, about ¼-inch thickness or a bit less. Move dough around as you roll and sprinkle flour as needed to prevent the dough from sticking. Trim the dough to match the rectangular shape with an additional 1-inch border, for a finished look. Or skip the trimming step for a more rustic approach. To transfer, loosely roll the dough onto the rolling pin and unroll over the sheet pan.
  7. Sprinkle remaining cheese all over pastry in an even layer, leaving a 1-inch border. Arrange tomatoes with minimal overlap all over cheese, also leaving a 1 inch border of pastry. Roll edges inward and crimp pastry edges. 
  8. Place tomato tart in fridge to chill for 10 to 15 minutes.
  9. Place mounds of breadcrumb mixture over the tomatoes, especially covering the crust. You can spread breadcrumb mixture all over, but I like to keep most of the tomatoes uncovered since they are so beautiful. Place sheet pan directly on Baking Steel and bake until pastry is golden brown, approximately 40 to 45 minutes.
  10. Optional: Make egg wash, egg lightly beaten with 1 tbsp water. Brush crust w egg wash just before baking.
  11. Carefully transfer to a cooling rack.
  12. Drizzle 1 tbsp olive all over tart, sprinkle with basil and flaky sea salt. Serve at room temperature.


Rustic Pie Dough by Judy Kim

by Judy Kim

Rustic Pie Dough

Yield: Two 8 to 10-inch single-crust pies or one double-crust pie

This is a no-fuss dough recipe made without a food processor or pastry cutter. Living proof that pastry can be made on a hot Summer day but still be delicious and flaky. I made this on a trip to Charleston, SC in August, so you can imagine the high humidity in an already hot kitchen. Needless to say, it was not an ideal situation for baking. Since I was in the South, the use of lard just seemed apropos and I paired it with my favorite high butterfat European butter. Most likely the reason this rustic thrown together dough tastes so delicate despite the thrown together process.

I would suggest using this pastry for simple galettes or tarts. If you're looking for pastry to make a decorative pie, use my Vodka Pie Crust or Vodka Pâte Brisée Pie Crust


2 1/2 cups all-purpose flour, additional for rolling

1 tsp flaky sea salt, such as Jacobsen Salt

12 tbsp unsalted European style butter ( 1 1/2 sticks), cut into 1/2-inch cubes, I use Vermont Creamery European Cultured Butter with 86% butterfat

1/4 cup lard (or shortening)

1/4 cup cold water


  1. In a large mixing bowl combine flour and sea salt. Add butter and break butter into the flour by pressing the butter between your index finger and thumbs using a slow snapping motion. It will create large chards of butter. Rotate through all the pieces of butter until they have all been flattened out and coated in flour to avoid clumps. Add the lard and continue to mix with your hands. Work quickly to prevent the butter from melting from the warmth of your hands. The mixture should look slightly lumpy.
  2. Add 1 tbsp of cold water at a time and combine until the dough comes together. I used 1/4 cup of cold water.  Chilled water using ice cubes is the most ideal, but cold filtered tap water is fine.
  3. Spread a thin dusting of bench flour and knead the dough just until it forms a ball. Avoid using too much bench flour and over kneading or the pastry will get tough. Cut the dough in half and wrap tightly in plastic wrap and form into a round or rectangle, based on your final desired shape. Chill in the fridge until ready for use. Bring to room temperature for a few minutes before rolling.

Note: European butter is different than regular butter, it has a high level of butterfat and will soften very easily. I typically keep this butter in the freezer until I'm ready to use it. At minimum keep it in the fridge. 

Pro Tip: Make a double batch of pie dough and label the plastic wrap with the date for a future use. You'll make your next pie in half the time. Freeze dough up to 3 months.

Apple & Blood Orange Garden Trellis Pie by Judy Kim

by Judy Kim

Apple & Blood Orange Garden Trellis Pie

Yield: 1 (9-inch) Pie

Created a new twist on apple pie. Blood oranges aren't a typical addition to pie, but I had them around and wanted to use them in place of lemon for some acidity. This design was inspired by a garden trellis woven with twisty vines. I've always had an affinity to gardening and all things floral, I get it from my Mother. I've included directions to create this design but the truth is, all designs don't go exactly as planned, so feel free to go rogue. I often utilize leaf and floral cut outs to cover up mistakes like broken pastry. There are some trouble shooting tips below. Regardless, true beauty and imperfection sit side by side in my book. 

You can watch my pie demo video below.


1 double crust, Vodka Pie Crust or Vodka Pâte Brisée Pie Crust

3 tbsp all-purpose flour, plus additional for rolling pastry

1 egg

1 tbsp heavy cream

1 blood orange, zested and cut into supremes

1/2 cup sugar

1 tsp flaky sea salt, such as Jacobsen sea salt

1/4 tsp aromatic bitters

1/4 tsp ground cinnamon

1 tsp pure vanilla extract

5 (about 3 lbs) medium Granny Smith apples, peeled, cored and thinly sliced on mandoline

3 tbsp unsalted butter, cut into 1/4-inch cubes and frozen


  1. Prepare the Vodka Pie Crust or Vodka Pâte Brisée Pie Crust recipe, which can be made in advance. 
  2. Before rolling, let the pie dough come to room temperature, about 5 minutes, to prevent cracking. On a lightly floured surface, roll out round disk to thickness between 1/8-inch and 1/4-inch. Keep dough moving and apply just enough flour to prevent it from sticking. Try avoid using too much flour to prevent the pastry from getting tough. Gently roll onto a rolling pin and transfer over your pie dish, one preferably with a narrow lip. Trim pastry with scissors or a sharp paring knife along the rim, there will be no excess. Roll leftover pieces a bit thinner and cut out using a small leaf pie cutter. These will be used to make the leaf crown around the crust. Place on a generously floured sheet pan. Keep pie dish and sheet pan in fridge until ready to use. Note: Be careful not to stretch the dough or it will just shrink back (Trust me, it doesn't like being stretched). Rather just continue to roll until you reach the desired size. 
  3. Roll out rectangular piece of pastry to 1/8-inch thickness. Using a wavy edge pastry wheel, cut a variety of narrow and wide strips to create the lattice and twisted cables. Use remaining dough to cut out shapes such as flowers and leaves for decoration. To make the leaves look more realistic, try bending them a bit. Place lattice strips in a single layer on a new floured sheet pan; keep on the counter. If the strips are too cold, they won't be pliable enough make the lattice. But if they are difficult to work with at any point, put them back in the fridge for a few minutes. Add flowers and leaves to previous sheet pan and keep in the fridge, preferably freezer until ready to use.
  4. Place oven rack in middle and preheat oven to 375 degrees F. In a small bowl beat egg with heavy cream; set aside.
  5. In a large mixing bowl, add blood orange zest and supreme orange segments. Drain and discard any excess liquid from the oranges. Mix in sugar, sea salt, bitters, cinnamon and vanilla extract. Fold in apples until well coated; sprinkle 3 tbsp flour and toss again. Transfer apple mixture into pie dish and try to keep the mixture even. Scatter frozen butter cubes evenly all over the apples.
  6. Remove sheet pan with remaining pastry from the fridge or freezer. To create a simple lattice design, place strips (any width you prefer) in one direction across the entire pie. Lift every other row, place another strip in the opposite direction and flip the strips back down. Alternatively lift every other row, place another strip in the opposite direction and flip strips back down again until the lattice is complete. Try to keep the lattice pieces close together to cover most of the filling, this will help trap in steam and make a tender filling that doesn't dry out.
  7. To create cable knit roping, loosely twist 2 strips of similar width together to create a cable knit effect. Try to keep the strips flat to create an even cable that will look like an Irish Aran sweater. For my Garden Trellis design I mixed in cable knit ropes, a row of leaves and a row of flowers with the wavy flat strips. 
  8. Using a sharp paring knife, trim the excess lattice work. Gently lift the ends of the lattice work and brush a light coating of egg wash to glue down the strips to the pie shell. Brush the top edge of the crust with egg wash. Place leaves on a 45 degree angle, press down lightly and alternatively place leaves in opposite directions to create a crown crust.
  9. Brush a light coating of egg wash evenly all over the pie. Place pie dish on a sheet pan and bake on the center rack until golden brown, about 40 minutes. If necessary, rotate the pie for even baking and cover with foil if the top is browning too much. For best results, let pie cool for 4 to 6 hours before serving. Or bake the day before.

troubleshooting tips:

If the lattice strips or cable knit ropes are breaking, I'd suggest checking your dough.

Is it too warm? Chill in the fridge or freezer for a bit.

Does it have big chunks of butter? While making the dough, if the butter pieces are too big, they will create weak spots between the pastry dough. Butter should be evenly distributed and probably smaller than you think. I find using a food processor creates the most consistency.

Are your lattice strips too thin? Find your sweet spot by rolling between 1/8-inch to 1/4-inch. I change the thickness depending on the style and texture desired. 

Too frustrated with the lattice design? Place leaves and flowers over any mistakes or to fill in gaps. Or skip the lattice and cut out all the pastry with pie cutters and scatter them all over the filling. Crimp the edges in a simple manner. 


Vintage French Rolling Pin by Polders Old World Market

Photography Surface: White Plaster by Erickson Woodworks

Fluted Pastry Wheel and Pie Cutters by Williams Sonoma

Mini Round Cocottes by Staub

Ceramic Bowl by Jono Pandolfi

Seared Salmon & Soba Noodles with Ginger Yuzu Sauce by Judy Kim

by Judy Kim

Seared Salmon & Soba Noodles with Ginger Yuzu Sauce

Yield: 4 servings

Let's be honest, this dish is all about the sauce. Double it, triple it. I know you're going to want to put it on everything!


  1. Rinse and dry salmon thoroughly. Place salmon on sheet pan and season with salt and black pepper, set aside. 
  2. In the bowl of a mini food processor, add garlic and ginger. Pulse until finely minced. Note: There is a lot of flavor in the skin of ginger, so try to buy organic and just give it a quick wash.
  3. Warm a large saucepan over med heat and add 2 tbsp grapeseed oil. Sauté garlic and ginger until softened, about 3 minutes. Stir in soy sauce, Sriracha, chicken stock, mirin, yuzu juice and sugar. Bring to a boil and simmer on medium-low until slightly reduced, about 7 to 8 minutes.
  4. Meanwhile, cook soba noodles according to package instructions. Drain and set aside.
  5. In a large skillet over medium-high heat add 2 tbsp grapeseed oil. When oil is hot but not smoking, place salmon skin side up. Sear on each side until crisp, about 4 to 5 minutes on each side. Flip salmon only once.
  6. Serve salmon skin side up over bed of soba noodles. Spoon sauce over salmon and noodles. Garnish with scallions and black sesame seeds. Serve remaining sauce on the side if desired.


4 salmon pieces, about 2 lbs

kosher salt

freshly ground black pepper

2 garlic cloves, smashed

1-inch piece of unpeeled organic ginger, thinly sliced against the grain

4 tbsp grapeseed oil

1/4 cup soy sauce

1 tsp Sriracha

1/3 cup low-sodium chicken stock

2 tbsp mirin

1 tbsp yuzu juice

1 tbsp sugar

1 scallion, thinly sliced on diagonal

black sesame seeds

Confetti Christmas Shortbread Cookies by Judy Kim

by Judy Kim

Confetti Christmas Shortbread Cookies

Yield: Approximately 50 (2 1/2-inch) cookies

Happy Holidays! This is a tender sweet and salty shortbread cookie that has incredible texture. The toasted walnut and almond topping combined with sparkling sugar adds just the right amount of crunch and glitz. Wishing you a wonderful Holiday Season. But don't limit these cookies to the month of December, try different shapes to enjoy them any time of the year.


1/2 pound (2 sticks) unsalted butter, at room temperature

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1 tsp flaky sea salt, plus extra for sprinkling, such as Jacobsen Salt Co.

1 egg, room temperature

2 1/2 cups all-purpose flour, extra for rolling

1/4 cup roughly chopped walnuts

1/4 cup roughly chopped almonds

assorted sparkling sugar, I used pink and white

your favorite holiday cookie cutter


  1. In the bowl of a stand mixer fitted with a paddle attachment add butter and beat on high until pale in color, about 30 seconds. Add brown sugar, granulated sugar and sea salt. Start on low and increase speed to high; beat until light and fluffy. Add egg and mix until incorporated. Scrape down sides with a rubber spatula and don't miss the very bottom.
  2. With the mixer on low, add flour in 3 increments; scraping in between in addition. Careful not to overmix or you'll get a tough dough. Cookie mixture will be a bit crumbly. Divide cookie dough in half and wrap each half with plastic wrap and shape into a flat disk. I even like to roll the dough in the plastic to make it even, which will make it easier to roll later. Let dough rest in fridge for 5 to 10 minutes.
  3. Meanwhile, preheat oven to 350 degrees F. Prepare 2 rimmed sheet pans with parchment paper. 
  4. In a dry large sized skillet on medium-low heat, toast walnuts and almonds until fragrant. Shake pan to prevent nuts from burning. Transfer to a plate until cool to the touch. Place nuts in a plastic bag and gently crush nuts with a rolling pin into small pieces. To protect your counter, place the bag on a folded kitchen towel. Transfer to a bowl.
  5. Lightly flour your counter and rolling pin. Roll cookie dough into 1/4-inch thickness. Using a bench scraper loosen and lift the dough; lightly flour the counter again. This will make it easier to remove the cookies after cutting them out. 
  6. While dipping your cookie cutter in flour, cut out cookies placing them as close together as possible. Dip the cutters in flour as needed. Gather leftover scraps and re-roll to cut out remaining dough. Transfer cookies to sheet pans; top with crushed nuts and sprinkle your color choice of sparkling sugar. Bake for 8 to 10 minutes. Immediately sprinkle with flaky sea salt and transfer to a cooling rack.


You can make this dough in advance and keep in the fridge. Bring dough to room temperature before baking for best results.

Since the dough is crumbly and soft, I suggest to use a simple cookie cutter shape without too many tiny details as the dough may get stuck. I used a Christmas Tree shape, but you can use a cutter for any year round holiday. Originally I tried an oversized detailed tree shape and the size made it difficult to transfer without falling apart. 

When decorating the cookies, I used white sparkling sugar at the top and mixed the pink and white sugar over the nuts to help create texture and sparkle. 

Slow Cooker Short Rib Stew by Judy Kim

by Judy Kim

Slow Cooker Short Rib Stew

Yield: 6 to 8 servings

Perfect on a cold winter day. Don't skip on the quality of the wine for the stew, as it reduces and will reward you with great flavor. Select one that you enjoy drinking, which is especially nice to enjoy while you're cooking. 

If you prefer to cook this in a dutch oven, cook it on low for 3 to 4 hours with the lid on. Longer if you have time, just monitor the liquid levels. I love making this a day ahead, the flavors are deeper and more flavorful. Plus it's time saver if you're having a dinner party. 


  1. In a large mixing bowl, pat short ribs dry with paper towels. Season generously with salt and black pepper; dredge in flour until evenly coated.
  2. In a large dutch oven melt butter and 1 tbsp olive oil over medium-high heat. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes. Resist temptation to flip the meat too often, otherwise the crust will not form. Transfer meat into the bowl of the slow cooker. 
  3. Return dutch oven to the stove over medium heat. Add 1 tsp olive oil, onion, garlic and thyme. Season with 1 tbsp salt, 1 tsp black pepper and sauté until softened, about 5 minutes. Increase to high heat, add red wine and tomato paste. Deglaze pot by scraping with a wooden spoon for 3 to 4 minutes. Transfer all contents to the slow cooker. 
  4. Add carrots, celery, potatoes, bay leaves, Worcestershire sauce, broth and crushed tomatoes. Cook on low for 8 hours. Meat should be tender and fall off the bone. Skim top layer of fat and remove bay leaves.
  5. Meanwhile, cook rice according to package directions. Serve stew over wild rice and a little bit of freshly chopped thyme.





















5 lbs short ribs, bone in (about 3 to 4 large short ribs cut into thirds)

kosher salt

freshly ground black pepper

1/2 cup all-purpose flour

2 tbsp unsalted butter

extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 tsp chopped fresh thyme, additional for garnish

2 cups red wine, suggest cabernet sauvignon

3 tbsp tomato paste

3 carrots, cut into 1-inch diagonal pieces

3 celery stalks, cut into 1-inch pieces

2 cups new potatoes, cut in half

2 bay leaves

1 tsp Worchestershire sauce

2 cups low-sodium beef broth

1 (28 oz) can crushed tomatoes

2 cups wild rice


Ceramics: Jono Pandolfi

Sea Salt Chocolate Chocolate Chip Cookies by Judy Kim

by Judy Kim

Sea Salt Chocolate Chocolate Chip Cookies

Yield: Approximately 25 large (4-inch) cookies

The ultimate chocolate chocolate chip cookie. Thin, crispy yet chewy and completely addicting. 

These cookies were made for Natalie Mortimer and Holly Erickson, The Modern Proper's  #calmandbrightcookienight.  Check out their Coconut Thumbprint Cookie and the full roster of other amazing bakers that participated.


coconut oil spray

1/2 pound (2 sticks) unsalted butter, at room temperature

1 1/2 cups packed light brown sugar

1/4 cup granulated sugar

1 tsp pure vanilla extract

2 large eggs, room temperature

1 cup all-purpose flour

½ cup unsweetened cocoa powder, such as Guittard

1 tsp baking soda

1 tsp flaky sea salt, plus extra for sprinkling, such as Jacobsen

1 cup semi-sweet chocolate chips, such as Guittard Akoma semi-sweet chocolate chips


  1. Preheat oven to 350 degrees F. Prepare 2, preferably 3 half sheet pans with a light coating of coconut oil, or your favorite cooking spray. Do not use parchment paper or the cookies won't spread properly.
  2. Add butter, brown and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Start on low, increase speed to high and beat until light in color and creamy, about 3 to 4 minutes. Scrape down sides with a rubber spatula as needed. Add vanilla and eggs, one at a time until combined.
  3. In a large bowl whisk together flour, cocoa powder, baking soda and sea salt. Add flour mixture in 4 increments and mix on low; scrape the bowl as needed. Do not over mix. Fold in chocolate chips and mix on low speed just until combined.
  4. Using a small cookie scoop or spoon about 2 tbsp of dough on to a greased cookie sheet 2-inches apart. Do not use parchment as the cookies will not spread evenly. Place maximum of 6 cookies per half sheet pan, but I prefer 5 to avoid the cookies from crowding each other. Bake for 8 to 9 minutes. Timing is important for this cookie. Watch the first batch carefully to determine the right timing and see if your oven requires you to rotate the pan. Center should be slightly undercooked and outer edges should spread into rings. This ensures a chewy yet crunchy cookie.
  5. Remove sheet pan from oven and sprinkle immediately with sea salt. Cool cookies just barely enough to handle and transfer to a cooling rack using a large flat silicone spatula (the thinner the better). You may need to wiggle the spatula to remove the cookies. If they are difficult to remove because they cooled down too much, try warming sheet pan in oven just until they loosen. Repeat steps for additional batches, but cool sheet pans before adding cookie dough.


Cookie dough can be made in advance. Keep in the fridge or freezer in individual sized cookie dough balls. Bring dough to room temperature before baking for best results. 

If you don't have a silicone spatula, try spraying your spatula with oil to make it easier to handle the cookies.

*recipe updated Sept 2017



Flaky Cheddar and Scallion Biscuits by Judy Kim

by Judy Kim

Flaky Cheddar and Scallion Biscuits

Yield: Yield: 8 to 10,  2 1/2-inch biscuits or 24, 1 1/2-inch biscuits


2 1/2 cups all-purpose flour, extra for rolling

1 tbsp baking powder

1 tsp baking soda

1 tsp flaky sea salt, such as Jacobsen

5 tbsp unsalted butter, cut into 1/2-inch cubes and chilled

1 cup grated white Cheddar

1/2 cup thinly sliced scallions

1 1/3 cups buttermilk

1 egg, beaten with 1 tsp water


  1. Preheat oven 425 degrees F. Prepare rimmed half sheet or baking dish with parchment paper, set aside.
  2. In a large mixing bowl whisk together flour, baking powder, baking soda, sugar and sea salt. Add butter to flour mixture and break it up using your hands or a pastry cutter. Personally I prefer using my hands so I can better control the size of the butter. I aim for slightly flattened shards of butter. Work quickly to prevent the butter from getting too warm, cold pieces of butter are the trick to flaky pastry.  Add cheese and scallions; toss together using your hands until they are all well coated in flour. Make a well in the flour mixture and slowly pour in buttermilk in 2 to 3 batches, mix together using a wooden spoon completely before adding more buttermilk. Switch to your hands when it begins to form a ball of dough; do not overmix. The dough will be slightly sticky, just the way it's supposed to be. If it's too dry, add a few drops of buttermilk.
  3. Lightly flour a rolling pin and turn dough out onto a very lightly floured surface. Don't add too much flour at once or the dough will dry out, just add bits of flour when you notice the dough might stick to a surface. Roll out dough to 1-inch thickness and fold into thirds. Gently roll dough back into 1-inch thickness preferably in a rectangular shape, but it doesn't really matter, I just like it to be evenly folded for the sake of the layers. Repeat the folding process to create more layers one more time and end with a 1-inch thick dough. Dip biscuit cutter in flour and cut in a straight down motion; avoid twisting so you don't seal those layers of heaven. Cut them as close together as possible to avoid wasting dough. Instead of rolling out remaining scraps together to form one or two last biscuits, I suggest to cut the remaning dough with a smaller biscuit cutter and bake off remaining bits in their odd shapes. They are the perfect snack and will be more tender without re-rolling since the layers will remain intact. 
  4. Place biscuits on sheet pan or baking dish side by side, they should be touching. This is one of the tricks to ensure even rising. If you have smaller biscuits and scraps, place them on a separate small sheet pan or even a mini cast iron pan; the smaller shapes will take less baking time. Lightly brush with egg wash but be careful only to brush the tops; try to avoid the edges as they can prevent the layers from rising. Note: I often skip the egg wash to keep it simple, the cheese will still give it a golden crust. 
  5. Bake until golden brown, about 15 minutes. Baking time can vary depending on size of biscuit. Watch the scraps, they will be done in about 10 minutes. Rotate if necessary for even browning if your oven requires it, otherwise I prefer to keep the door shut to get maximum rising.

Apple Cardamom Cable Knit Pie by Judy Kim

by Judy Kim

Apple Cardamom Cable Knit Pie

Yield: 1 (9-inch) Pie

I had a long career in fashion prior to food and it influences my current work in more ways than I ever could have imagined. My first job was at Ralph Lauren as a design assistant in the Men's sweater division. This Irish Cable Knit design was inspired by Aran Irish Sweaters. Not surprising as we used to make knit downs of cable knit designs all day long, always looking for new combinations. I use a similar approach when creating a design for pie crust.


1 egg

1 tbsp heavy cream

1 double crust, vodka pie crust recipe

3 tbsp all-purpose flour, plus additional for rolling pastry

2 Meyer lemons, zested and juiced

1/2 cup sugar

1 tsp flaky sea salt, such as Jacobsen

1 tsp ground cardamom

1/2 tsp ground cinnamon

1 tsp vanilla extract

6 (about 3 1/2 lbs) medium Granny Smith apples, peeled, cored and thinly sliced on mandolin

2 tbsp unsalted butter, cut into 1/4" cubes and frozen


  1. Place Baking Steel on the middle rack of your oven. Preheat oven 500 degrees F. Preferably preheat for 30 to 60 minutes. In a small bowl beat egg with heavy cream; set aside.
  2. Prepare the vodka pie crust recipe, cut in half and wrap each piece in plastic wrap. Shape one half into a flat round disk and shape other half into a narrow flat rectangle. Let dough rest 20 minutes or overnight in refridgerator. Note: If you plan to make a similar cable knit design, you may need additional dough.
  3. Let the dough come to room temperature for 5 minutes before rolling out to prevent cracking. On a lightly floured surface, roll out round disk to thickness between 1/8-inch and 1/4-inch. Keep dough moving and apply flour as needed to prevent it from sticking. Gently roll onto rolling pin and transfer to pie dish. Trim with scissors or a knife along the rim leaving a 1/2-inch border. Note: Be careful not to stretch the dough or it will just shrink back. 
  4. Cut second rectangular pie dough in half lengthwise. Roll one half of dough (A) to 9-inches in length and 1/4-inch thick. Roll remaining dough (B) to 9-inches in length and 1/8-inch thickness. Work quickly to prevent the dough from getting warm. If needed, place them in the fridge to firm up during the process. 
  5. Dough A: Use a ruler or flexible cutting board to cut long even strips. For a square edge braid, cut into 1/4-inch strips with a sharp paring knife. Braid together keeping both ends loose; transfer to a sheet pan. Cut dough into six 1/4-inch strips and roll against floured board to round edges. Repeat braiding technique and transfer to the sheet pan, keep in the fridge while you roll the remaining dough. Dough B: Cut four 1-inch strips. Loosely twist 2 pieces together to create a cable knit effect and repeat; transfer to the same sheet pan. Cut three diamonds from any leftover dough and score with a knife in a diagonal direction. Roll four balls of dough and flatten slightly to create 4 small buttons; score with a curved fork to mimic a leather football button. Fashion was my background if you couldn't tell. Transfer sheet pan back to the fridge. NOTE: If you are having trouble with the dough breaking while braiding, it might mean the butter pieces are too large or dough is too warm. But even if the pastry is made properly unfortunately sometimes butter will create a weak point. As I mention, you may need more dough to execute this exact design. I tossed a few pieces along the way. Besides, practice makes perfect.
  6. In a large mixing bowl, combine zest of 2 Meyer lemons, 3 tbsp Meyer lemon juice, sugar, sea salt, cardamom, cinnamon and vanilla extract. Fold in apples until well coated; sprinkle 3 tbsp flour and toss again. Transfer apple mixture into pie dish, try to keep the mixture even. Scatter frozen butter cubes evenly all over the apples.
  7. Remove sheet pan with pastry from the fridge. Start in the middle and place cable knit pieces tightly next to each other. I find having too many gaps prevents the pie from cooking evenly. Trim pieces to fit within the pie dish. Fold edge of pie inward neatly and crimp together by pinching. Brush evenly with light coating of egg wash. Adjust oven to 400 degrees F, gently place pie dish directly onto Baking Steel and bake until golden brown, about 1 hour. If necessary, rotate the pie for even baking. For best results, let pie cool for 4 to 6 hours before serving.


You can use leftover dough for decorative cut outs. Roll dough to 1/8-inch thickness. Dip pie cutters or cookie cutters in flour and cut out shapes. Lay them evenly on a quarter sheet pan and layer using parchment paper. I didn't use any cut outs for this cable knit design, but you can keep these in the freezer for a future use. Highly suggest baking them off and adding them to a bowl of ice cream or berries and cream. 


Ceramic Jar/Salt Cellar: Polder's Old World Market

Custom Plaster Surface: Erickson Wood Works


Roast Chicken Breast with Meyer Lemon Jus by Judy Kim

by Judy Kim

Roast Chicken Breast with Meyer Lemon Jus

Yield: 4 servings

This is my ultimate comfort food, a simple roast chicken. It takes a little longer to roast but the flavor and tenderness is well worth it. The roast chicken is great all year round, but since Meyer lemons just started becoming available I couldn’t resist. Meyer lemons and blood oranges are my weakness in the Fall and Winter months. They bring the UMPH! If they are out of season, regular lemon will still taste great. The jus is my favorite part of this dish. I like to dip the chicken in the jus, ohhhhh so good! I usually make more chicken than I need, personally I love cold chicken. Shhhhhhh.

If you're into making a bone broth, save the bones. Toss them into a freezer zip lock bag, with a date of course (otherwise I tend to forget about them until they die of freezer burn).  Make some chicken bone broth when you save enough up. I made some after this meal and made a delicious tumeric and ginger chicken broth. More on that recipe soon.

In light of the 2016 Presidential Election yesterday, I offer this recipe to help comfort us during this time. I believe that a beautiful meal can make a difference. Bring people together to a common table. No matter the outcome, no matter your opinion, I hope you'll share this simple meal with your loved ones, your friends and neighbors. Don't forget the wine, I think our hearts will love us more for it. 


  1. Preheat oven to 375 degrees F. Rinse chicken and pat dry thoroughly. Drizzle with olive oil; season with salt and pepper. Arrange chicken in a single layer on a rimmed sheet pan and roast for 25 minutes. 
  2. Turn oven to broil and cook until skin is crisp and golden brown, about 3 to 5 minutes. Transfer chicken to a plate.
  3. Set sheet pan over stove on medium heat; add 1 tsp meyer lemon juice or more to taste, pinch of zest and butter. Scrape bottom of pan and simmer for 1 minute. Season with sea salt. Pour jus and crispy bits into a small bowl or into a serving platter.
  4. Finish chicken with sea salt, Meyer lemon zest and parsley. Serve with jus. 


4 chicken breasts bone-in, excess fat trimmed

extra virgin olive oil

kosher salt

freshly ground black pepper

1 meyer lemon, zested and juiced (or substitute with lemon)

1 tbsp unsalted butter

sea salt such as Maldon Salt

2 tbsp finely minced flat leaf parsley

Bone Broth Chicken and Rice Soup by Judy Kim

by Judy Kim

Bone Broth Chicken and Rice Soup

Yield: 4 servings

This came about as more of a freezer and fridge clean out, but turned into something I would eat again and again. I love when an accidental recipe comes about. When I don’t feel well I just want comforting soup, something my Mom always had on hand. Cleaning out the freezer recently resulted in some delicious roast chicken, along with the need to thaw some quarts of frozen bone broth to make room for some other cooking projects. To be honest, my true sick comfort food is jook, boiled down rice until it's disintegrated. It's meant to be easy to digest and has the consistency of a porridge. Since it takes about an while to make, I'll make a big batch and keep it in the fridge so I can have it at any time. It came in really handy today for this soup. My directions include making the jook, but you can easily just replace it with cooked rice to save time.


  1. Steam rice according to package instructions.
  2. In a large pot over high add cooked rice and fill with double the quantity of water; bring to a boil and simmer on low for 20 to 30 minutes. Stir with a wooden spoon occassionally and add more water as it reduces. The final result is called jook and should resemble a thick porridge of broken down rice. Cover with lid to keep warm. Leftover jook can be kept in the fridge for 3 to 4 days.
  3. Meanwhile in a large pot over medium-high heat add bone broth, 1/2 tsp salt, ginger and garlic. If you don’t have bone broth use your favorite stock or broth. Bring to a boil and simmer for 5 minutes. Season with salt as needed. Add chicken and scallions; simmer until warmed through. Rotisserie chicken is a great substitution here too.
  4. Serve in individual bowls and scoop desired amount of jook to each bowl. Garnish with additional scallions. 

note: I don't like to add the jook to the soup as it makes it cloudy and will absorb the broth. Especially helpful if you make this in advance and want to eat the jook by itself or served with a bowl of kimchi.



1 cup white sushi rice

2 quarts bone broth, or low-sodium chicken stock

kosher salt

1/4 tsp freshly grated ginger

1 garlic clove, grated

2 cups shredded roast chicken

3 scallions, finely sliced

Spinach and White Bean Pecorino Soup by Judy Kim

by Judy Kim

Spinach and White Bean Pecorino Soup

Yield: 4 servings

A creamy vegetarian soup without the cream. The combination of beans and Pecorino cheese give it a creamy indulgent feeling without the guilt. If you want to turn this quick soup into a more substantial meal try adding shredded poached or rotisserie chicken.  

Don’t forget to pick out a nice bottle of wine since I'd highly suggest serving it with the soup along with a loaf of crusty coutry bread. 


  1. In a large pot over medium heat drizzle 1 tbsp olive oil; sauté garlic and onion until softened, about 2 to 3 minutes. Add in carrots, 1 tsp salt, and 1/2 tsp black pepper, stir with a wooden spoon until carrots are tender. Add white wine and stock, bring to a boil and simmer for 5 to 8 minutes. Mix in cannellini beans and zucchini; simmer until vegetables are tender, 5 minutes.
  2. Just before serving add peas, fresh spinach, and Pecorino Romano. Stir until warmed through and spinach is wilted.
  3. Serve in soup bowls and garnish with grated Pecorino and cracked black pepper.


Adapted recipe originally published for my column " Insanely Easy Weeknight Dinners" on














extra-virgin olive oil

3 garlic cloves, minced

1 small onion,  cut into 1/4-inch dice

1 carrot, cut into 1/4-inch dice

kosher salt

black pepper

1 cup dry white wine, such as Sauvignon Blanc

32 oz low-sodium vegetable stock or chicken stock

1 (15 oz) can cannellini beans, well rinsed and drained

1 cup thinly sliced zucchini, cut into half moons

2 cup peas, preferably fresh or frozen and thawed

3 cups baby spinach, washed and dried

1 cup freshly grated Pecorino Romano, plus extra for garnish

Creamy Roasted Pumpkin Pasta by Judy Kim

by Judy Kim

Creamy Roasted Pumpkin Pasta

Yield: 4 servings

Fall is my favorite season. The cool crisp weather creates a desire for comfort food and often the flavor of pumpkin. The base of the sauce is roasted pumpkin, white wine, garlic and onions. There is sour cream for a little tang. Cold butter finishes the sauce. It melts slowly and creates an extra level of creaminess. Fried sage gives it a subtle crunch and a punch of flavor.

Adapted recipe originally published for my column " Insanely Easy Weeknight Dinners" on


1 small sugar pumpkin (or 2 cups canned pumpkin purée)

extra-virgin olive oil

kosher salt

1 lb mafalde pasta or fettuccine

1/4 cup sage leaves, plus 1 tbsp minced sage

flaky sea salt

1 onion, finely diced

2 garlic cloves, minced

1/4 cup dry white wine

freshly ground black pepper

2 tbsp unsalted butter, cut into slices and chilled

1/2 cup freshly grated parmesan

1 cup sour cream


  1. Preheat oven 400 degrees F. Prepare a rimmed sheet pan with parchment paper. Remove the pumpkin top and stem. Cut the pumpkin in half lengthwise and continue to cut into wedges, about 2-inches wide. Place wedges on parchment and drizzle with olive oil. Roast for 35 to 60 minutes, depending on size of your pumpkin. Flesh should be tender.
  2. Using a spoon, scoop pumpkin flesh into a blender; discard skin. Reserve 2 cups pumpkin purée and save remaining for soup or other pumpkin recipes.
  3. Bring an 8 quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Reserve 1/2 cup pasta water.
  4. Meanwhile, in a small skillet over medium-high heat add 4 to 5 tbsp olive oil; when oil is hot but not smoking add 1/4 cup dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
  5. In a large skillet over medium heat sauté onions, garlic and minced sage, about 2 to 3 minutes. Add 2 cups pumpkin and white wine; season with 1 tsp salt and 1/2 tsp black pepper; simmer for 5 minutes. Stir in parmesan and butter until melted and creamy. Add sour cream and pasta, toss until well coated. Add small amounts of pasta water if the sauce is too thick.
  6. Top pasta with flaky sea salt, ground black pepper and fried sage leaves. Serve immediately.


Heirloom Tomato, Nectarine and Arugula Salad with Grapefruit Vinaigrette by Judy Kim

by Judy Kim

Heirloom Tomato, Nectarine and Arugula Salad with Grapefruit Vinaigrette

Yield: 4 servings

This is more of an assembly of ingredients than a recipe, which is exactly how I like to cook in the Summer. It's easy to pull together especially after a run to the Union Square Greenmarket, the largest farmers market in NYC. There's always so much to choose from, but I wanted to keep this salad simple. I like to marinate the tomatoes in the beginning to give them a garlicky touch. Letting them sit for 5 minutes or longer helps minimize the raw garlic flavor. Using a fine micro grater helps in that department too. (Grating is my favorite discovery, plus its faster than mincing!) Regardless the vinegar and nectarines will balance it out with just a touch of sweetness.  If you don't have a specialty vinegar use balsamic vinegar, it will still be delicious!

You could add some burrata to this to make this a light lunch with a crusty loaf of bread and salted butter.  A glass of rosé would be nice too.


  1. Cut tomatoes in half or quarters. In a large bowl mix tomatoes with garlic and season with sea salt. Set aside for 5 minutes. 
  2. In a large platter arrange arugula greens, nectarines, red onion and tomatoes.
  3. Drizzle with grapefruit vinegar and extra-virgin olive oil. Finish with sprinkle of flake sea salt. 








1 lb mix of heirloom and green tomatoes, in various shapes and sizes

1 garlic clove, grated on microplane

flake sea salt

5 oz arugula

3 nectarines, pitted and sliced

1/4 cup diced red onion

grapefruit balsamic vinegar such as The Filling Station vinegar

extra-virgin olive oil

Farmstand Berry Skillet Cake by Judy Kim

by Judy Kim

Farmstand Berry Skillet Cake

Yield: one 8 or 10-inch skillet or two 6-inch skillets

One of my favorite cakes this Summer. A simple cast iron skillet cake loaded with seasonal fresh berries. I'm a fan of Lodge Cast Iron's cast iron skillets. I used 9-inch in these photos, but I recently made them with two 5-inch skillets that were such a cute presentation. *Special note: make a little mini skillet for taste testing! 

Highly suggest serving this with ice cream or whipped cream. I just wrote a recipe for Cinnamon Cashew Cream that I bet would be a great addition too. 


  1. Preheat oven to 350 degrees F. In a large mixing bowl sift together flour, baking powder and sea salt.
  2. In the clean bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together. Gradually increase speed to high; beat until pale, about 2 minutes. Reduce speed to low and add egg, buttermilk, and lemon zest. Mix until fully incorporated, about 1 minute.
  3. While mixer is still on low add half of flour mixture, beat until almost incorporated. Scrape sides of bowl with a rubber spatula as needed. Add remaining flour mixture and repeat. Transfer cake batter to cast iron skillet(s). Batter will be thick, spread evenly using an offset spatula.
  4. If strawberries are large, cut them in half lengthwise. I prefer the tiny sweet strawberries available in the Summer. Remove currants from the stems. Mix berries with blackberries in a large mixing bowl. Sprinkle half of the berry mixture all over the cake batter. Press berries lightly into the batter. For visual presentation arrange a few clusters of currants on the stem.
  5. Bake for 1 hour for large skillet or until cake is golden brown and puffy. 30 minutes for smaller skillets. Test for doneness by inserting a toothpick in the center of the cake, it should come out clean. Cool skillet on wire rack. Garnish with balance of berries, edible flowers and fresh mint leaves. Serve cake while warm or at room temperature.
  6. Suggest serve with ice cream, fresh whipped cream or cinnamon cashew cream



1 cup all-purpose flour

1/2 cup fine cornmeal

1 1/2 tsp baking powder

1/2 tsp sea salt

5 tbsp unsalted butter at room temperature

3/4 cup sugar

1 large egg at room temperature

1/2 cup buttermilk

1 to 2 lemons, zested

2 cups mixed berries (strawberries, red and white currants, blackberries)

edible flowers for garnish

fresh mint for garnish

Cinnamon Cashew Cream by Judy Kim

by Judy Kim

Yield: approximately 1 1/2 cups

Cinnamon Cashew Cream

Curiosity got the best of me. I've been seeing cashew cream everywhere lately and really wanted to try it out. Let me tell you, it's pretty damn good. I'm sure it's a great dairy substitute, but I love it as is. It would be a great addition to any dessert or simply topped on a bowl of berries. Can I be honest? I might have eaten it straight out of the bowl by the spoonful, just like peanut butter, don't judge me. (I usually see this recipe made raw and vegan. My version isn't but try maple syrup if you'd like a vegan version).

My version came about because I was raiding my pantry and after several trips this year I wanted to try out a few things I had collected. The honey and sea salt made by Jacobsen Salt Co. were a gift after a trip to Portland or PDX as they say. Instant fan of their stuff. My friend Emily Elyse Miller of Trends on Trends curated the coolest trip with Visit Portland. I can't wait to go back, it has a killer local makers community. In January, a trip to Zanzibar resulted in a suitcase loaded with spices including cinnamon. Who can resist those spice markets? By the way, we stayed at the most amazing private villa Casadamare, I'll let the photos speak for itself, trust me, just GO. It was the perfect retreat after climbing Mt Kilimanjaro. 

When styling the photos I reached for my friend and amazing local NYC artisan, Jono Pandolfi's white ceramic bowl. Such a beautiful simple and clean design. I gave the scene a little french twist with some pretty patterned ceramic bowls I bought in Arles, France. Much more on that trip another time, but special thanks to my friend Armand Arnal a local and Chef from Arles but also a co-owner of one of my favorite cafes Maman in NYC. He made visiting a little town in Provence so special including a heavenly lunch at his restaurant La Chassagnette.

It turns out this 6 ingredient recipe takes me on a stroll through memory lane and around the world. I can't wait to travel again and see what I collect or get inspired by.


  1. Drain and rinse cashews; discard soaking liquid. Add cashews and 1/4 cup filtered water to Vitamix or high powered blender. Pulse until just barely incorporated.
  2. Add balance of ingredients. Blend on low and increase speed. Add more water until you reach desired consistency.  
  3. Transfer to a bowl and keep in refrigerator until ready to serve. Serve chilled.

note: I like my sweets on the milder side, feel free to adjust the honey quantity to your taste. 











1 cup raw cashews, soaked in filtered water 4 to 6 hours (minimum 2 hours) 

1/2 cup filtered water

2 tsp mild honey such as Bee Local by Jacobsen's

1/2 tsp vanilla extract, such Nielsen-Massey

1/4 tsp ground cinnamon (or try cinnamon sticks ground in a spice grinder)

pinch of flake sea salt, such as Jacobsen's