Our Executive R & D Chef Alan Li grew up celebrating a traditional American Thanksgiving. But the day after, his family returned to their southern Chinese roots when his mother made turkey jook from the leftovers. This rice porridge, also known as congee, scores high on the comfort meter. The rice breaks down over the long cooking time and the starch thickens to a creamy result that’s a blank slate for seasonings. Alan’s Mom cooks the rice in stock with shredded turkey and garnishes it with scallions and herbs. He also likes to add a generous portion of hot sauce, but we’ve kept it optional. “The spicy gene skipped a generation,” he says. “My grandparents and I love spicy food, but my parents don’t at all.”