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Umami Days Newsletter
Connie Veneracion’s 4:20 Habit
Recipes
By Meal
One Bowl Meals
Breakfast
Lunch / Dinner
Appetizers
Salads
Soups
Main Courses
Side Dishes
Sweets
Snacks
Drinks
Summer drinks
Cold weather drinks
Cocktail hour
By Main Protein
Chicken, duck & turkey
Meat
Pork
Beef
Lamb
Organ meats (offal)
Sausages, bacon and ham
Seafood
Fish
Shrimps & prawns
Mussels, clams, oysters & scallops
Squid
Processed seafood
Eggs
Mushrooms
Tofu
Vegetables
By Carb
Rice & grains
Rice bowl
Fried rice
Congee
Claypot
Onigiri
Pilaf / pilau
Sticky rice
Noodles
Asian noodle soup
Ramen
Stir fry
Pasta
Bread
Kitchen
How-tos
Ingredients
Tools
Food Tales
Edible Garden
Dining
Cooking with chilies
Tofu: how to buy, prep and cook
Steamed whole fish with wood ears
Cheesy kale and salami frittata
Granite dining tabletop is elegant, easy to clean and maintain
Sweet spicy shrimps and edamame rice bowl
In Vietnam, banh tet is a lunar new year tradition
Are laurel and bay leaf the same?
Guide to ramen broth: shio, shoyu, miso and tonkotsu
Lemon chicken
15-minute mushroom and vegetable stir fry
Leftover roast duck egg drop soup
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