This Asian flared pulled pork is a great addition to pastas, tacos, or sandwiches, via White on Rice Couple.    

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Try making this greens and beans combination with an asian twist, via White on Rice Couple.

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Mark Bitterman shares how one can incorporate miso in daily use because it is not just for soup, via New York Times.

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I first heard of  Robert Danhi from my friend Michael Pardus, who teaches Asian cuisines at the Culinary Institute of America, who said I should check out his book Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore. Dahni, a long time chef currently in southern California, had self-published it, which used to mean not good enough for traditional publishers to take a gamble on (but not necessarily any more). This book went on to get a Beard nomination, and Pardus, an expert in the subject, said the information was solid. What I like about the book—as much a travel book as cookbook—is that Danhi goes out of his way to talk about technique and the hows and whys of cooking. Here, he talks about peanuts and how they differ Read On »

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