Life+Style

The recipes come from a range of cultures around the world, including an Indian daal, a North Sea fish soup, an ajo blanco from the Mediterranean, and even a traditional borscht. There are recipes for many popular-in-the-U.S. foods (spinach-artichoke dip; kale salad; meat chili; roasted cauliflower; tofu stir-fry; lasagna; lemon bars), with a focus on making things from scratch and using fresh ingredients. The book is divided into seven sections, which are aligned with Korean cooking: rice; noodles, pancakes, and fritters; vegetables, kimchi, and pickles; meat and poultry; fish and seafood; and desserts and drinks. Whether cooking as a family or by themselves, home cooks will find in this book a great variety of simple recipes like spicy tofu and Korean staples like bibimbap.