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Omnivore's Cookbook

Omnivore's Cookbook

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Gluten-Free

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Seafood Tofu Stew

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Black Rice with Coconut Milk and Fruits

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Chinese Style Potato Salad

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Sticky Rice Cake with Red Bean Paste

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How to Make Red Bean Paste (红豆沙馅)

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Breakfast Smoothie with Walnut, Peanut and Rice

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Avocado Milkshake

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Szechuan Style Baked Chicken Wings with Mushroom

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Stir-Fried Snow Peas and Water Chestnuts

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Stir-Fried Cauliflower with Tomato Sauce

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Easy Crispy Baked Chicken Wings

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Turkish Potato Casserole (Patates Bastısı)

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Spinach Salad with Mangoes

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Turkish Eggplant with Yogurt

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Baked Costa Rican Style Fish with Black Beans and Rice

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Creamy Chicken Potato Salad

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Pork Stock – Ramen Making Chapter 3

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Hi, I’m Maggie!

2017 New Profile Small Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Start browsing recipes right away or you could learn more about me here.

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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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