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#26 More than one way to enjoy miso soup
Basic miso soup has tofu, wakame and scallions. But you can add more vegetables, or even meat, mushrooms or seafood, and it won't be sacrilege.
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Connie Veneracion
#25 Last month marked my 20th year as a food blogger
And I still love the creative process, to be honest. But I have to admit that to stay in the game, creativity is no longer enough. These days, you have…
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Connie Veneracion
#24 Where to enjoy English-style tea in Osaka
It's called Salon de The Alcyon. Plus the latest recipes in the blog.
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Connie Veneracion
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#12 Are you an intuitive cook or did you acquire cooking skills over time?
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#10 A noodle dish for my daughter's birthday
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#14 Moo shu pork, chicken and shrimps
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#21 The art of cooking cheap: part two
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#23 Bún cà-ri in Ho Chi Minh City
Every tourist in Vietnam has pho in his or her list of “must try” but there is another noodle soup to include in that list. Bún cà-ri.
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Connie Veneracion
#22 The art of cooking cheap, part three
We buy and consume chicken differently here at home. But we do use most parts in the best way we can.
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Connie Veneracion
#21 The art of cooking cheap: part two
Have you ever had fish head? Fish collar? Fish belly? They're all delicious. Plus, an introduction to Notes.
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Connie Veneracion
#20 The art of cooking cheap, part one
With food prices soaring, nose-to-tail cooking has become today's buzzword. But it doesn't have to be just a buzzword. For the conscientious consumer…
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Connie Veneracion
#19 How to stir fry like a pro
It's one of the most common cooking methods in Asia. Food and travel shows make it look intimidating but, armed with a few tricks, any cook can learn to…
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Connie Veneracion
#18 Cooking for Lent
A few readers have emailed asking me to post recipes for Lent, and I tell them there is NO need for NEW recipes. Instead, they should try digging into…
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Connie Veneracion
#17 Fish en papillote
Or the art of cooking the unpronounceable
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Connie Veneracion
#16 Pasta for dinner
Who doesn't love pasta, right? It's inexpensive, it provides bulk and it's so versatile.
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Connie Veneracion
#15 For the love of eggs
Consumed as a cheap source of protein, eggs are often served on the side as an extender to make a meal more filling. But did you know that eggs by…
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Connie Veneracion
Umami Days Newsletter
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Umami Days Newsletter

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