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Prep tips: Baked, roasted, or canned sweet potatoes work equally well; just adjust the amount of flour to make a stiff dough. If you’re using sweet potatoes from a leftover roasted vegetable dish, include other veggies, such as carrots and parsnips, for extra flavor.

This recipe was inspired by seafood dishes we encountered in Fujian, China, the source of fragrant oolong tea and many orchard fruits.

Assam tea provides a flavorful, fat-free broth on which to build the other flavors in the soup. Serving tip: Serve this spicy dish with bowls of fragrant rice.
 

Ingredient tip: Look for powder-fine, vivid green matcha in specialty markets and tea shops.

This simple country-style dish is a national favorite and considered a satisfying snack.

I serve this for breakfast, lunch, and sometimes even dinner—and if we don’t finish it, a slice makes great snacking the next day!

Eating fingerlings with their skins intact gives you a great, earthy flavor. Add porcini mushrooms, and that sense is enhanced. Serve this deep, wonderful fall or winter dish as is, with a small salad, or add a little prosciutto for a full supper. It also makes a great side for grilled meats and fish. Shopping tip: When selecting potatoes, make sure they are firm to the touch.

 Dried figs and prunes add vitamins, fiber, and zing to this Moroccan stew. Serving tip: Serve with whole-wheat couscous or polenta and lightly braised greens.

Prep tips: For variety, add oysters or chicken sausage, or stir in chopped greens when you add the shrimp. If your slow cooker is an older model, use a slightly higher temp to be sure the rice cooks completely. Serving tip: Pair with garlic bread to sop up the hearty sauce.