This recipe is so quick and easy but still has a lot of great flavor. From time to time I'll add half a pound of sauteed mushrooms to the sauce just before serving.

Congee, or jook, the beloved Chinese porridge, requires boiling rice in water for a long time, so it’s an ideal dish to make in a slow cooker. There are many variations on this breakfast and dim sum staple, but this one features ginger, scallions and shredded chicken.

This iconic Thai recipe features rice noodles stir-fried in a wok with a sauce that strikes the perfect balance of tangy, salty and sweet. Along with the noodles, pad thai typically includes a mix of ingredients such as shrimp, tofu, scrambled eggs, bean sprouts and a handful of aromatics like garlic, shallot and scallions. The sauce in this recipe features tamarind paste, which adds a decisively tangy flavor that’s balanced with palm sugar. Tamarind paste pairs beautifully with sweet ingredients. Mix any leftovers into cocktails, make a chutney, or drizzle it on fruit.