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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
Japanese-style spinach and mushroom salad
Pork and vegetables miso soup (tonjiru / butajiru)
Yakiton
Teriyaki bacon rice balls
Shrimps, bean sprouts and watermelon salad
Cookies and cream polvoron
Almond and pecan polvoron
Beef pho: the secret is in the broth
Gising-gising with crispy pork belly
Cheese pimiento
Mooncake and the Chinese Mid-Autumn Festival
The carrot cupcake at Yellow Chair Cafe in Saigon
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