Last year, many of us cooked smaller Thanksgiving feasts and celebrated by Zoom. This year, with the proper precautions, we might see more real-life gatherings, and plates full of most — if not all — of the trimmings. So put those leftovers to work!

Kimchi is a powerhouse Korean ingredient of seasoned cabbage packing spice, crunch and that savory umami factor that comes from fermented foods. In this recipe, we use kimchi to amp up leftover rice for a quick, flavorful meal.

The shortcut to a tastier salad does not reside in those plastic premixed bottles. Oil and vinegar work in a pinch, but at Milk Street we’ve discovered a world of simple salad dressings that go well beyond the basic vinaigrette.

Charring sweeter vegetables such as corn or sweet potatoes builds flavor by introducing a bit of bitterness that balances their natural sugars.

The word “salumi” (or its singular, “salume”) seems to be popping up more on restaurant menus, Instagram feeds, even at some deli counters. Maybe you’ve been wondering what exactly salumi means, as opposed to salami, or charcuterie.

These meatballs are great for any meal or occasion, but my favorite reason to make these is for leftovers! Meatballs are a great protein option to make ahead and pack for lunch.

For a stir-fry packed with tons of savoriness, a combination of Chinese oyster sauce and Korean gochujang, a fermented red chili paste, delivers just that, plus a balancing, pleasant sweetness.