Versatile and balanced, this Sichuan chili oil is made for us in small batches by national level Master Chefs in Chengdu. It is part oil, part crisp, with heat and flavor that are pronounced without being overwhelming, making it ideal as both a cooking ingredient and a condiment.| The Mala Market
Matcha Pancakes (Green Tea pancakes) - These light and fluffy matcha pancakes are super delicious and it also makes a stunning presentation.| Omnivore's Cookbook
Instant Pot Eggs (Perfect Hard-Boiled & Soft-Boiled Eggs) - A thorough guide on how to use your Instant Pot to make perfect hard-boiled and soft boiled eggs in less time.| Omnivore's Cookbook
Crispy fluffy egg foo young filled with crisp veggies and aromatic green onion and served with a rich brown sauce. It’s super easy to make and tastes so satisfying.| Omnivore's Cookbook
The page is about Omnivore's Cookbook, it's brand value, founder, core principles and what you will find on its website.| Omnivore's Cookbook
A thorough list of ingredients substitutions for Chinese cooking and a basic guide on how the ingredients chances the flavor of the dish.| Omnivore's Cookbook
How to make chili oil (辣椒油) - video, recipe with step by step pictures on making Chinese chili oil from scratch. Related recipes included.| Omnivore's Cookbook
Soft cinnamon rolls made with a Japanese milk bread formula to create an airy, fluffy texture with a crispy crust, stuffed with cinnamon sugar and a buttery sesame paste. Using a mixer, they’re easy to put together. And I guarantee you the result is addictively good. Detailed storage and reheating processes are included, but you probably won’t need them since it’s so easy to finish half a dozen of them in one sitting.| Omnivore's Cookbook