Kimchi is a powerhouse Korean ingredient of seasoned cabbage packing spice, crunch and that savory umami factor that comes from fermented foods. It transforms whatever meal it's added to, and we treat the richly flavorful liquid it's packed in as a separate ingredient.
Thin cuts of steak such as flat iron and hanger are great for weeknight meals because they're full of flavor and cook up fast. But a flavorful spice rub and quick marinade easily elevate the meat to a meal worthy of a special occasion.
A summery fruit salad and spicy pork tenderloin might not seem the most natural pairing - until you consider the precedents of pork chops with apple sauce and Italian prosciutto with melon.
Spiralizing zucchini into "noodles" often translates into a wan and watery dish, a poor imitation of the pasta it attempts to emulate. Generally, it's better to let an ingredient shine on its own merits. And for raw zucchini, we didn't need to look far to find a better answer.
For weeknight cooking, we love seared fish since it usually cooks in half the time as chicken or other proteins. But it's a fine line between cooked and completely dried out.