Josh Walker & Duolan Li

For this carb-on-carb fried rice recipe, you can use anything but boxed stuffing (the texture is too fine and will turn to mush). We chose a cornbread and chorizo stuffing, which can handle being cooked again and tossed in the stir-fry.

This recipe uses mushrooms in place of the more classic Chinese ham for an XO sauce that is salty, spicy, and funky—and a cheeky reference to green bean casseroles.

This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.

We know, another kale salad recipe! Don’t write this one off. Roasted ginger makes this one extra special.

Yes, you can buy just a turkey breast for this recipe. And when you cook it without the rest of the bird, you eliminate all those whole-bird problems. This goes great with our Cornmeal Bao with Turkey and Black Pepper Sauce.

For this nontraditional okonomiyaki recipe, you need to julienne the potato. Use a mandoline with the shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips. Makes a terrific appetizer!

We tested this pie recipe with canned sweet potatoes, but it just wasn’t as good. Go fresh or go home.

These pillowy steamed buns are delicious in all the same ways as Parker House rolls, with the sweet flavor of cornmeal.