I won't say this soup is authentic, but it did take inspiration from a Korean ramen-style bowl, while I improvised with ingredients already in my kitchen. It also nipped my craving for a healthy, spicy soup on a rainy day. You can see that there are no ramen noodles in the soup -- I had a package of udon noodles ready to use, but the soup was so densely packed with vegetables that I didn't see the need to add them. (Feel free to add them if you wish!)

I did include gochujang and kimchi, two traditional Korean ingredients that are essential to the flavor of this vibrant soup. Gochujang is a fermented soybean and chili pepper paste, which is available in Asian and specialty stores as well as the international section of well-stocked supermarkets. It's a murky, spicy and slightly sweet paste which adds umami-rich depth of flavor to any dish it graces -- think of it as robust miso with a kick of heat. Kimchi, as you may already know, is fermented cabbage and other vegetables such as daikon and scallions. It's like a Korean coleslaw that's boldly flavored with fish sauce, red pepper, ginger and garlic, which contribute heat and a fiery tint to the soup broth. Kimchi is also available in the refrigerator section of well-stocked supermarkets and health food stores.

Finally, shiitake mushrooms are an important addition to this soup, imparting their own deep umami flavor and sultry consistency to the broth. As for the remaining vegetables, I added sturdy kale and sweet carrots. You can improvise and substitute or add other ingredients such as broccoli, spinach and bok choy. If you would like to include udon or ramen noodles, cook them beforehand and add to the soup just before serving.

Kimchi Soup With Shiitakes, Tofu and Kale

Prep time: 30 minutes

Total time: 60 minutes

Yield: 2 to 4 servings

2 tablespoons canola oil, divided

8 ounces shiitake mushrooms, trimmed, sliced 1/4-inch thick

1 medium yellow onion, chopped

1 medium carrot, thinly sliced

2 garlic cloves, minced

1 tablespoon peeled and grated fresh ginger

1/2 cup coarsely chopped kimchi

2 tablespoons kimchi juice

4 cups chicken or vegetable stock

2 tablespoons soy sauce

1 tablespoon gochujang (fermented hot pepper paste)

1 teaspoon sesame oil

1 teaspoon sugar

1 small bunch kale, tough ribs removed, leaves coarsely chopped

8 ounces soft tofu, cut into 3/4-inch cubes

2 scallions, thinly sliced on the diagonal

1 red chili pepper, thinly sliced

Heat 1 tablespoon oil in a soup pot over medium. Add the mushrooms and cook until they soften, turn golden brown and begin to release their juices, stirring frequently. Remove the mushrooms and set aside.

Add 1 tablespoon oil and the onion to the same pot over medium heat and saute until the onion begins to soften, about 2 minutes. Add the carrot and saute until bright in color and crisp-tender, 2 to 3 minutes. Add the garlic and ginger and saute until fragrant, about 1 minute. Add the kimchi and kimchi juice and saute 1 minute, then add the stock, soy sauce, gochujang, sesame oil and sugar.

Bring the soup to a boil, then reduce the heat to medium-low and simmer 10 minutes. Stir in the kale and continue to simmer until the kale wilts, about 2 more minutes, stirring frequently. Return the mushrooms to the soup, gently stir in the tofu, and simmer until just heated through.

Ladle the soup into bowls and garnish with the scallions and chili pepper.

CAPTIONS AND CREDITS

Feeling spicy? When I crave a good dose of spice and fragrance, I head to Asia, the Middle East or North Africa -- in my dreams. In reality, I head to my kitchen, where I fling open the spice cabinet and get cooking. I made these merguez patties recently when I was craving the heat and aromatic flavors of North Africa: harissa, garlic, coriander and mint. These feisty patties hit the spot -- well, an airline ticket would have really hit the spot, but, hey, this was a pretty good stand-in for a school night.

What really tipped these patties for me was the use of whole spices that I toasted and ground in my mortar. If you haven't tried doing this, then you are missing a big component in the flavor department. It's not as complicated as it sounds, and the results are well worth it. Whole spices are readily found in the spice section of your supermarket, gourmet and spice shops -- even online. When you are ready to use the spices, toast the seeds in a dry skillet over medium heat until fragrant, about 1 minute. Then transfer to a spice grinder or a mortar, and blitz or pound the spices until fine. The flavor is light years better than pre-ground spice.

Lamb Merguez Patties and Couscous Salad

Prep time: 30 minutes

Total time: 2 hours and 15 minutes

Yield: makes 18 to 20 (2-inch) patties

Couscous Salad:

1 1/2 cups couscous

1 1/4 cup water

1/4 cup fresh lemon juice

2 tablespoons olive oil

1 small red bell pepper, finely diced

1 small poblano or green pepper, finely diced

1/2 small red onion, finely chopped

1/4 cup chopped fresh mint leaves

1/4 cup chopped fresh cilantro leaves

1 teaspoon ground cumin

1/4 teaspoon cayenne

Salt and freshly ground black pepper to taste

Lamb Merguez Patties:

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon fennel seeds

2 pounds ground lamb

3 garlic cloves, minced

2 tablespoons harissa paste

2 teaspoons salt

1 teaspoon sweet paprika

1 teaspoon freshly ground black pepper

1 tablespoon olive oil (if pan-frying)

Prepare the couscous: Place the couscous, water, lemon juice and olive oil in a medium pot. Bring to a simmer, cover, and remove from heat. Let stand until liquid is absorbed and couscous is tender, about 15 to 20 minutes. Fluff with a fork; add the remaining ingredients and stir to combine.

Prepare the patties: Toast the cumin, coriander and fennel seeds in a dry skillet over medium heat until fragrant, about 1 minute. Grind to a fine powder in a mortar with pestle or a spice grinder.

Transfer the remaining patty ingredients except olive oil to a large bowl. Add the toasted spices and mix until combined without overworking the meat. Form into 2-inch patties. (Depending on your preferences, you can make 18 to 20 patties.) Cover and refrigerate for at least 1 hour or overnight.

Remove the patties from the refrigerator and let stand 10 minutes. Grill over direct high heat or pan-fry in 1 tablespoon olive oil over medium-high heat until brown and cooked through, 8 to 10 minutes, turning once.

Serve with couscous salad, pita bread, Greek yogurt and a squirt of harissa if you're feeling extra spicy.

CAPTIONS AND CREDITS

My favorite cooking vessel is my cast-iron skillet. I call it one-stop shopping in the kitchenware department. Not only is a cast-iron skillet handy on the stovetop, you can use it in the oven and even on the grill. Recently, I made a simple carbonara pasta dish in my cast-iron skillet.

Carbonara is the Italian version of chicken soup -- a comforting dish for all ages -- which consists of pasta and cured pork (guanciale) or bacon, whisked in a sauce of eggs and grated Pecorino cheese. The method is quick. It relies on the heat from the freshly cooked pasta to sufficiently cook the eggs and melt the cheese while the sauce is vigorously stirred to prevent the eggs from scrambling. From start to finish, this dish can be whipped up in less than 30 minutes.

I often mix vegetables into my carbonara, which add extra oomph to the recipe and allows me to call it a one-dish family meal, replete with the nutrients from the veggies. Peas are a year-round contender since frozen peas can easily be added to the mix. In the springtime, though, I like to add fresh asparagus.

Asparagus Carbonara

Active time: 25 minutes

Total time: 25 minutes

Yield: 4 servings

8 ounces thick-cut bacon (or guanciale), cut into 1/2-inch pieces

2 large eggs, room temperature

1 cup finely grated Pecorino Romano cheese, plus more for sprinkling

1 pound orecchiette

3/4 pound thin asparagus, cut into 1-inch pieces

2 cloves garlic, minced

1/2 teaspoon salt (optional)

1/2 teaspoon crushed red pepper flakes, or to taste

Freshly ground black pepper

Cook the bacon in batches in a large skillet over medium heat until the fat renders and the bacon is crispy. Transfer the bacon to a plate lined with a paper towel. When cool enough to handle, break into small pieces. Pour off all but 2 tablespoons fat from the skillet.

Whisk the eggs and cheese in a bowl until blended and set aside.

Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook according to the package instructions until al dente; drain.

While the pasta is cooking, add the asparagus, garlic, salt and red pepper flakes to the skillet. Saute over medium heat until asparagus is bright and crisp-tender, 2 to 3 minutes.

Add the drained orecchiette to the skillet and stir to combine. Remove the pan from the heat and quickly add the eggs and cheese, stirring constantly to coat the pasta and to prevent the eggs from scrambling. Add the bacon to the skillet and stir once more. Serve immediately and garnish with additional grated cheese and freshly ground black pepper.

CAPTIONS AND CREDITS