Fried rice is one of the best uses of a leftover ever devised. In Asian countries with rice-based cuisines, there is bound to be some left over. Nobody wants to waste valuable food, so creative cooks find a way of making that cold rice into a a dish that may well be better than the original dish. That dish is, of course, fried rice. Take cold, crunchy rice and toss it in a hot pan, and you have food that comforts your very soul.

Asian Pickles at Home is a treasure trove of tangy, wildly flavorful pickles from every part of Asia. Don’t be intimidated, most of the pickles in the book are quick and easy, and you can work your way up to full on fermentation. In fact, you might never get there, and still be getting lots of great pickles out of this book.

And once you’ve had corn on the cob three nights in the week, you might want to branch out and try making something a little different. That’s when I like to make this quick and easy Chinese-inspired dish. It’s a brilliant idea, really. If you are thinking about canned creamed corn, banish that from your mind. When you puree fresh corn, season it with lots of fresh ginger, garlic, and chilis, it has much more pizzazz.

I was on @twincitieslive, making the Grape Gazpacho from my Big Vegan cookbook!