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Food Section


 

Thai red curry

 

Crab rangoon without the deep fry

By J.M. Hirsch

Cooking from the Heart: The Hmong Kitchen in America

By Sami Scripter and Sheng Yang

Ani’s Raw Food Desserts

By Ani Phyo 

Top your latkes with a Japanese-inspired sauce

 

Hot chocolate that’s almost too good to drink

Lamb Kebabs from Xinjiang region 

New Asian Cuisine: Fabulous Recipes from Celebrity Chefs

By Wendy Chan and Grace Niwa

Sticky Toffee Pudding

My Grandmother’s Chinese Kitchen:
100 Family Recipes and Life Lessons

By Eileen Yin-Fei Lo