New York Times columnist Melissa Clark returns to talk about our infusions listener challenge! She gave us easy DIY recipes to brighten winter meals, including infused vinegar, preserved lemons and garlic hot sauce. Check out what our listeners have sent us so far and submit your own photos here. 

Check out Melissa Clark's latest infusion recipes: 

Preserved Lemons with Chiles and Star Anise

Time: 10 minutes plus 1 month

 8 lemons

1 cup kosher salt

Juice of 3 to 4 lemons

1 to 2 star anise pods

6 dried chile de arbol or other dried rec chiles

1. Scrub lemons. Trim ends of the lemons, quarter lengthwise almost to the ends, but leaving quarters still attached at one end. Remove the seeds. Rub insides of lemons with salt, about 2 tablespoons per lemon.

2. Pack then into clean quart-sized jar, squishing lemons down to bottom. Add fresh lemon juice to cover lemons completely. Add anise pods and chiles.

3. Cover jar and leave out on counter for about a week, giving the jar a turn every day or so to help dissolve the salt. Let jar sit in fridge for another month or so, with an occasional turn and shake. Will keep refrigerated for at least a year. 

Israeli Couscous Salad with Apricots and Preserved Lemon

Time: 15 minutes

Serves 12

 3 cups Israeli (aka pearl) couscous, whole-wheat or regular

1 1/2 teaspoon cumin seeds

2 tablespoons sherry or white wine vinegar

3/4 teaspoon coarse kosher salt, more to taste

1/2 teaspoon black pepper

3/4 cup chopped dried apricots

3/4 cup torn fresh mint leaves

2/3 cup coarsely chopped fresh dill

2/3 cup extra-virgin olive oil, more to taste

1/2 cup chopped scallion, white and light green parts

2 1/2 tablespoons chopped preserved lemon

Fresh lemon juice, to taste

Chopped pistachio nuts, for garnish (optional)

1. Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.

2. Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them in a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice, and/or oil if needed.