Korean Grilled Chicken

This grilled chicken, known as dak gui, tastes like teriyaki chicken all grown up. (By Aida Mollenkamp)

Oxtail and Barley Soup

An intensely rich broth comes from slowly simmering oxtails with red wine. (By Amy Wisniewski)

Vanilla Malt Frosting

Classic frosting with a kick of malt. (By Aida Mollenkamp)

Beef Kalbi

Thin slices of short rib marinated in a sweet sesame sauce and grilled until lightly charred and crispy. (By Kate Ramos)

Triple Malt Chocolate Cake

A soda fountain treat is turned into a cake, topped with Vanilla Malt Frosting and malted milk balls. (By Kate Ramos)

Graham Cracker Malted Vanilla Ice Cream

A cool and creamy blend of malt, vanilla ice cream, and graham crackers. (By Sally Sampson)

Barley with Mushrooms and Green Beans

Hearty and healthy, this side dish is begging to be served with a piece of seared meat. (By Aida Mollenkamp)

Barley with Winter Greens Pesto

Chewy grains coated in an earthy vegan pesto sauce. (By Amy Wisniewski)

CHOW Bagel

The ultimate crackly, chewy bagel. (By Melissa Wagenberg Lasher)

Korean Soybean Sprout Salad

A fast, simple side to serve with your Korean barbecue. (By Amy Wisniewski)

Braised Brussels Sprouts

With sweet shallots and crisp pancetta, Brussels become an instant hit. (By Adela Jung)

Chocolate Malted Milk Shake

There’s no denying the fabulousness of this classic. (By CHOW Food Team)

Sautéed Brussels Sprouts with Fried Capers

This quick sauté puts a new spin on sprouts. (By Roy Finamore)

Herbed Pea Sprout, Fennel, and Mushroom Salad

Let the flavors of spring sing with this simple, elegant salad. (By Aida Mollenkamp)

Brussels Sprouts with Chestnuts and Double-Smoked Bacon

A side dish that steals the show. (By Charlie Palmer)