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Omnivore's Cookbook

Omnivore's Cookbook

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Main

Thai Basil Chicken (Pad Krapow Gai)

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How-Tos & Tips

How to Season a Carbon Steel Pan

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Appetizer

Korean Seafood Pancake (Haemul Pajeon)

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Dessert

Vegan Mango Pudding

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Main

Cumin Lamb Noodles

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How-Tos & Tips

Why Carbon Steel Pan is the Best for Stir Fry

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How-Tos & Tips · Main

Easy Hand-Pulled Noodles

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Appetizer

Salt and Pepper Pork Chops (椒盐猪排)

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Soup & Stew

Bok Choy Soup

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Main

23 Best Chinese Chicken Recipes

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Main

Three Cup Chicken (三杯鸡)

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Breakfast & Brunch

Egg Katsu Sando (Shake Shack Copycat)

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Main

Beef Pan-Fried Noodles

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Main

Sweet and Sour Salmon with Bok Choy

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Main

One-Pan Chinese Chicken and Rice

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Appetizer

Blistered Shishito Peppers

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Appetizer

Pork Zongzi (Cantonese Savory Sticky Rice Dumplings)

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Drink

How to make soy milk

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Side

20 Quick and Easy Asian Side Dishes

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Main

Thai-Style Salmon Curry

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Main

Chinese Fried Pork Chops

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Appetizer

Chinese Pickled Cucumber (A Quick Pickle Recipe)

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Soup & Stew

Yaka Mein (Beef Noodle Soup)

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Main

Shrimp and Snow Peas

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My Chinese Pantry
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Maltose (麦芽糖, Mài Yá Táng)

Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…

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Papery Dried Shrimps (虾皮, Xiā Pí)

Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…

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Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens)

Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…

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Century Egg (皮蛋, Pí Dàn)

The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. It is…

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Modern Chinese Cooking

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