Kimchi, the world’s best-known Korean ingredient, generally describes pickled vegetables, though cabbage is the most common choice. Originally a basic salt pickle, chiles were introduced in the sixteenth century, followed soon thereafter by fish or shrimp paste. Regional influences determine the level of pungency, with warmer regions producing kimchi heavily seasoned with chile powder and anchovy paste. Some take to kimchi immediately; for others it is an acquired taste. For information on nam pla (Thai fish sauce), see page 500. If you love kimchi, you’ll enjoy making this version. Even though it’s quick, the results will be as good as that found at most restaurants and better than almost any version you’ve bought in jars. Kept refrigerated, it will last for about a week. Dried salted shrimp are inexpensive and keep forever; you’ll find them at most Asian markets.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.