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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
Connie Veneracion
Mocha vanilla mint shake
Do mussels and clams need to be soaked before cooking?
How to cook baby (young) corn
Sausage and apple sandwiches
Sweet chili sauce
Ginger chili pork with spinach and baby corn
Spinach, feta and tomato bruschetta
Garlic spinach
What is blanching and how is it different from parboiling?
How to safely unclog drainage with lye
How to chop: illustrated
Kiwi martini
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