Vegan

Known as dal in India, this dish is often offered over rice or topped with plain yogurt.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

This recipe was created to accompany Broiled Salmon with Curried Eggplant Cutney . Can be prepared in 45 minutes or less.

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)

This recipe differs slightly from classic mojo in that it uses red onion instead of garlic. It's best to make this mojo a bit ahead of time so that the color of the red onion "bleeds" into the sour orange. The traditional accompaniment is grilled pork, but it's also wonderful with well-roasted chicken — charring its skin brings out the full flavors of the mojo.

This super easy relish stays on the savory side. It makes a wonderful accompaniment to poultry, beef, or game.

Cooked dried chickpeas are firmer and more flavorful than canned. Active time: 45 min Start to finish: 3 hr Servings: Makes about 5 cups.

Can be prepared in 45 minutes or less.

If there is any "magic" to our cooking, it's in seasoning mixes such as this. With this mixture, we try to unmask the depth of flavor in our native seafood, not overpower it. We want every bite to display a full flavor profile, so we liberally sprinkle seasoning on the entire piece of fish. That means both sides. Make a decent-sized batch of this mixture so it will always be handy, then rub it or sprinkle it on the food. Remember, mixtures such as this cost very little to make yourself but quite a lot if you buy them at retail.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

The recipe below is excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen.