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After it’s puréed, kimchi turns into a tangy, spicy sauce—perfect under roasted Brussels sprouts and bacon (or try making your own pancetta as a substitute for the bacon). A topping of grated carrots adds sweetness and freshness to this satisfying dish from Chef David Chang.
Game plan: Kimchi is easy to make; try your hand at making your own with Chowhound’s kimchi recipe. Or you can purchase it at many grocery stores.
by Alexis deBoschnek | This play on Italian puttanesca will inevitably become your easy, one-pot weeknight staple. Gussy...