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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
Agedashi tofu
Japanese chicken and egg rice bowl (oyakodon)
Molo soup
Kani salad
Where did the Margarita cocktail drink get its name?
Fish belly and moringa miso soup
Chocolate chip cookie dough brownies
Spaghetti aglio e olio with bacon and Hungarian sausage
Fettuccine aglio e olio with mussels
Tequila cranberry cocktail
Chinese five-spice beef stew
How to cook edamame (fresh soy beans in pods)
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