In the tropics where it's forever summer, cold fruity cocktails are welcome even in February. This amaretto, cranberry and orange cocktail meets all my requirements.
While I will always be an omnivore, there was a time when I tried to learn to cook vegetarian dishes.
And I have a lovely recipe for you.
Some thoughts about the Lunar New Year, and a list of favorite Chinese dishes
https://newsletter.umamidays.com/p/54-nian-gao-is-called-tikoy-in-the
A dish cooked by my husband when Sunday was Daddy Cooks Day.
https://newsletter.umamidays.com/p/53-ever-tried-marinating-pork-in
There are currently 1001 recipes and non-recipe posts, but these 10 are the most popular based on Google Analytics stats from the last 28 days.
https://newsletter.umamidays.com/p/52-top-10-recipes-and-non-recipe
The holidays are over, and we're craving simple and easy to cook dishes. But that doesn't mean sacrificing nutrition, flavor and aroma.
https://newsletter.umamidays.com/p/51-salmon-for-dinner-in-15-minutes
I was there for four days and nights, actually. But the best meals we had you can relish in just one day. Lunch, cocktails and dinner.
https://newsletter.umamidays.com/p/50-if-you-have-only-half-a-day-to
Are you cooking for the big family get-together? Something elaborate or something simple? You probably won't believe what we're having.
Roast beef? A leg of ham? A whole turkey or goose? What meat are you serving for the holidays? Something traditional or will you go a little unorthodox this year? Maybe even a bit rebellious?
Cold, hot, with sauce, salad style, with fresh vegetables or without... So many ways to make and enjoy chicken sandwich, and they're all good.
https://newsletter.umamidays.com/p/47-what-veggies-do-you-add-to-your
If you like boozy affogato, you will love this.
https://newsletter.umamidays.com/p/46-ice-cream-with-coffee-and-cherry
Leftover rice often ends up as fried rice the next day. But if you want to try something different, try cooking it into congee. And for a richer flavor (and more nutrients), simmer the rice in br...
https://newsletter.umamidays.com/p/45-cook-day-old-rice-into-congee
For someone who swore for years that tonkotsu ramen IS the standard, I discovered shio ramen and I think I'm changing my mind. The saying that less is more couldn't be more true.
My father and I share the same birthday (no, it's not today). This issue of the newsletter is for him, for you and for me. Bonus: recipe for sarciado.
If you find that your jar of chili oil is hotter than what your mouth can handle, here's a trick.
After McDonald's Japan announced the introduction of shrimp nuggets in its menu, I made my home version. Plus, I have an invitation for you. Make sure you read this all the way to the end.
https://newsletter.umamidays.com/p/41-my-love-hate-affair-with-shrimps
No, Filipino adobo is an not adaptation of Mexican adobo. I'll explain why. Plus, there's a recipe for a not-your-usual Filipino pork or chicken adobo.
https://newsletter.umamidays.com/p/40-a-toast-to-the-awesomeness-of
Traditionally cooked in hot springs, these soft boiled eggs have custard-like whites and runny yolks.
https://newsletter.umamidays.com/p/39-hot-spring-egg-onsen-tamago
A rare issue of the newsletter without a theme. But I've got exciting recipes that you might want to try over the weekend.
https://newsletter.umamidays.com/p/38-soups-salads-chicken-salmon-and