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Fu, the mother of seitan |
maki |
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Time-tested vegan proteins |
maki |
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Break down on two fronts |
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Pressure cooker love |
hungryelf |
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Hot Cross Easter Bunny Buns |
hungryelf |
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Hi, still alive |
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Bread pudding made with leftover hot cross bunny buns |
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Pondering the new Delia Smith, plus acceptable cooking shortcuts |
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JustHungry road trip report: Hello London, part 1 |
Guruman |
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Yohshoku in the New York Times (but it's not Hambagoo!!!!!) |
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Hambaagu: Japanese hamburger steak |
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Menchikatsu (or Menchi katsu) |
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Spaghetti Napolitan |
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Whatever lame April Fools' jokes you may encounter today, there is none better than the Swiss Spaghetti Harvest |
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April will be lighter around here |
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Of cherry blossoms, ohanami and Japanese culture |
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Wine, cheese and walnut whole wheat bread using the Almost No-Knead method |
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Mayo, shiso and tiny little fish sandwich |
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Going Out For An English, the greatest restaurant sketch ever |
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How to cook lotus root (renkon) |
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New poll: Rising food prices and you |
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Meat and the environment |
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A vegan version of nikujaga (Japanese meat and potatoes), plus how to remake Japanese recipes to make them vegan |
maki |
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A bit of Swiss milk chocolate |
maki |
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Cooking whole dried soybeans |
maki |