A staple on the Korean table, kimchi is a pickled cabbage (and sometimes radish) side dish that is pungent and spicy. Traditionally, it has lots of spices and takes months to make, carefully buried in the ground to ferment. Forget all about that . . . this is a kinder, gentler version. The first thing you need to do is buy a bottle of Momoya Kimchi Base, a sweet and slightly spicy red sauce that has everything in it already. Look for it at your local Asian grocer or online. Once you have it in the fridge, you’re set for a while—a little goes a long way. This recipe couldn’t be easier to make but the kimchi needs at least a couple of hours to do its work, so plan ahead. I use the kimchi in practically everything from a topping on burgers to a filling for quesadillas (page 23). Spoon the kimchi into butter lettuce leaves and sprinkle with chopped peanuts for an incredibly tasty and healthy snack.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.