Inexpensive yet elegant, an herb-crusted eye of round roast pairs perfectly with horseradish cream and Parmesan popovers. More

A virtuous oatmeal porridge dressed up with port-poached prunes. More

A fresh Arrabiata sauce roasted in the oven, full of cherry tomatoes, fresh chilies, fennel, garlic, and mint, tangled with fresh whole wheat tagliatelle. More

Mussels are one of those easy dinners that can so easily get overlooked when bombarded by quick-cooking fish fillets and chicken breasts at the market. But mussels are just as quick and easy (if not easier) to prepare than fish, and they're a year-round sustainable source of seafood. Pop them in a pot of flavorful broth, and they'll be done before you can set the table. Adding even more reason to pick up a couple of pounds of shellfish is the Red Curry Mussels with Kimchi from Lauryn Chun's new Kimchi Cookbook. Here, she swaps in kimchi for more traditional lemongrass in a coconut-red curry sauce. The kimchi brings funk, spice, and salinity to the broth, enhancing the creamy brininess of the mussels. More

Jambalaya may seems like an oddity for the grill, but slightly smoky and charred grilled sausage, chicken, and tomatoes add a great flavor to the final dish. More

A bright citrus-loaded ice cream studded with sweet-tart kumquats. More

Making bright and tart Lemon Italian Ice at home is super easy. All you need is some sugar, water, a whole bunch of lemon and some lemon extract. When the mixture first comes out of the ice cream maker it has a slushier texture, sort of what I imagine Philadelphia-style water ice to be (putting it on my priority list to get there for the real deal this summer!). My husband called the fresh out ice, "like a frozen lemonade." As you let it firm up in the freezer it will take on more of the the fluffy snowlike texture you might be more familiar with. In either case, it's a good sweet treat for if your throat is scratchy and your feeling kind of blue. More

Tofu haters can have a shot at tasting the addictive Sichuan-style sauce flavored with hot chili oil and numbing Sichuan peppercorns. More

Swiss chard, spinach, and leeks mixed with ricotta, Gruyère, Parmesan, and pine nuts makes the perfect filling for a slightly virtuous, slightly decadent vegetarian puff pastry tart. More

This moist tropical cake rocks coconut milk and the bright green essence of pandan leaf, a popular Southeast Asian ingredient. More

Okay. Grilled cheese is not the kind of dish that really needs a recipe. Bread, cheese, butter, plus a moderately hot pan, and dinner is served, right? Sure, these steps will lead to a tasty sandwich, but it is easy to get into a grilled cheese rut without the proper inspiration. Enter the Grilled MILKimcheeze from Lauryn Chun's Kimchi Cookbook. Nothing more than a standard gooey warm sandwich, except for the generous application of napa cabbage kimchi. Not only does the kimchi add welcome crunch to the melty cheese, but its spicy funk adds an addictive layer of flavor to the lunchtime favorite. More

When a slice of lemon meringue pie seems like just a little too much, consider this tart as an alternative. With the same buttery crust, filled with an intense Meyer lemon curd and topped with just enough bruleed meringue, it's a moderate and elegant way to enjoy the bright flavor of Meyer lemon. More

Green juice should taste as good as it makes you feel. This recipe strikes a pleasing chord with well-balanced sweet, tart, spicy, and hearty flavors. More

Although peeled and deveined shrimp would benefit greatly from the simple, but lively glaze of garlic, sugar, lime, and sriracha, this recipe utilizes head-on shrimp which lends a more robust shrimp flavor to the finished dish—just rip off the shrimp heads, slurp out the richness from within, then plop the succulent shrimp bodies into your mouth. The glaze is a little bit sweet, plenty spicy, and will have you licking your fingers before washing everything down with a cold beer. More

Roasted beets pair beautifully with citrus, feta and walnuts in this refreshing winter salad. More

Days before I left New York for St. Louis, my good friend Chris Cuzme invited me to write this dubbel recipe—I call it 'Parting Glass'—and brew it with him at 508 Gastrobrewery in Tribeca. More

We know it's still January. But these pretty little lighter-than-air eggs give us something to look forward to. Namely, spring. Nothing more complex than marshmallows and decorating sugar, but they're worlds better than anything store-bought. More

This spicy curry sauce can be found all over Britain, in chip shops and pubs - and even bottled (or powdered) in markets to use as a simple sauce to turn leftover roast dinners into a simple meal the following day. The spice can be tailored to the level of heat you want, but the base of aromatics and toasted spices make a fantastic base for any number of dishes. More

This might be closer to a thin pudding than traditional gravy, but it's still a decadently sweet and creamy sauce that's excellent smothered over fresh biscuits. More

Preparing homemade dumplings can often seem like a daunting task, and when the filling is a simple mixture of ground beef or potatoes, the one-note result makes the project seem less worthwhile. Not so with Lauryn Chun's Pan-fried Kimchi Dumplings from The Kimchi Cookbook. Loaded with bright, crunchy kimchi; tofu, beef, and sesame oil, these dumplings are worth every minute spent filling and crimping. More

Vosges Haut Chocolat's bianca white hot chocolate inspired this ridiculously addictive concoction scented with kaffir lime leaf, lemongrass, and lavender. More

A tropical take on the classic jam filled cookie. More

A 20 minute meal of fresh fish in a lemon butter sauce with sauteed mushrooms. More

Mild and full of flavor, this carrot stir fry is a delicious way to dress up the old carrot stick. More

Vibrant tzatziki and tangy carrot salad improve overnight, making this the ideal DIY work lunch. Throw it together the night before and you're done. Start counting down until your lunch hour. More

When most of us think of kimchi, we think of spicy fermented napa cabbage, swathed in a bright red, fishy sauce. Lauryn Chun's white wrapped kimchi from The Kimchi Cookbook is not that kimchi. Dating back to before the 16th century, this white kimchi was being made before chiles were introduced to Korea. As a result, the kimchi is mild and slightly sweet, yet still retains the signature crunch and funk from natural fermentation. Instead of simply tossing the mixture in a jar, however, Chun elevates the recipe by wrapping the kimchi mixture in brined napa cabbage leaves. More

This cake is sweet but not cloyingly so, with a lovely texture of apples and almonds making for a superb brunch or after dinner cake experience. More

Simple, delicious and nostalgic. Panna cotta in a classic ice cream flavor. More

This creamy, just-sweet-enough smoothie makes it easy to keep those healthy eating resolutions. More

if pickled ginger works so well with sushi, there's no reason it can't help out all kinds of other dishes, too. As I found, it manages to add some serious perk to a bowl of fried rice. More

I used to call miang "one-bite salad," but I'm rethinking it as it seems to suggest that you're supposed to wrap the whole thing up into a big bundle and eat it in one bite. Calling it "salad cups" doesn't do it either since a miang like this isn't usually served assembled in little lettuce cups. Either way, this shrimp and pomelo salad served with chili jam is simple, balanced, and delicious. More

Think of these as an elegant Oreo. An elegant, giant Oreo. Deeply chocolatey, with a white chocolate based cream that's far more satisfying than sugar paste, these are cookies you can eat alone, or filled, or double filled. Don't tell Keller. More

Napa cabbage is the backbone to many a kimchi recipe, so it seems natural to begin a kimchi-making adventure with a leafy ferment. In Lauryn Chun's The Kimchi Cookbook, she presents a recipe for the house pickle from her company, Mother-in-Law's Kimchi. As she writes in the intro to the recipe, Chun's recipe is a variation on a fall harvest kimchi, typically eaten fresh, immediately after mixing. Chun prefers to ferment the mixture of chile flakes, salted shrimp, garlic, ginger, and cabbage for a few days before eating; this is how her product is sold. The moderate fermentation time allows the seasonings to mellow a bit and take on kimchi's signature effervescent quality. More

This rice flour porridge is a staple in traditional kimchi seasoning pastes. Adding a viscous texture to the mixture, rice flour porridge acts as a binder. Use it in the Mother-in-Law Signature House Kimchi from The Kimchi Cookbook recipe as well as any other home kimchi experiments. More

This simple sandwich consists of nothing more than avocado, arugula dressed in lemon juice and olive oil, chopped walnuts, and some salt and pepper sprinkled about, all intermingled between two pieces of wheat bread. While this sandwich may seem perfect for this particular time of year—healthy resolutions, and all—it's dang tasty and hefty, good enough to work into your regular year-round sandwich rotation. More

Corn and grain whiskey, plus honey liqueur, showcase the grainy goodness of Momofuku Milk Bar's cereal milk in PDT's splendid Cereal Milk Punch. More

Sweet potatoes lend these biscuits a subtle sweetness that is contrasted by the heat in the jalapeño butter. More

This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you. More