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Shallot + Ginger Chili Oil

Ah yes, the ubiquitous Chinese chili oil recipe; a highly-addictive condiment, topped on just about anything edible–and for good reason! This super easy-to-make chili oil has a designated spot in my pantry and I'm never without a jar. Whip up a batch and see why so many love it so much.

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Red Curry Ramen

Do you find yourself gazing at the ceiling, staring out at nothing, or just giving up on keeping track of what day it is? Same. I think of soup as a bowl of solace; warm and comforting feels that will make this time not seem as though we're living in a dystopian sci-fi novel. In short, make this soup. You'll feel better.

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Coconut-Lime Shrimp

How many of you had a beachy getaway planned before COVID-19 hit? I didn't–but for those of you who did and are now itching for vacation-like feels, try your hand at making this. Fragrant, coconut-lime flavor with a whisper of sweetness. It's kinda like a tropical libation, but in food form.

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Caramelized Ginger Pork

In these times, when you find yourself cooking more than you ever thought you would (or want to), a quick bowl like this one makes cooking another meal not so bad. It's simple, unfussy and v tasty. Exactly what we all need right now.

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Red Miso Salmon Curry

I make this salmon curry a couple times/month, and since stay-at-home, more like a couple times/week. It's fairly simple to make and my go-to since I typically have the ingredients on hand. Whip this up, hug yourself and curl into a tight ball after.

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Spinach with Fermented Tofu

You have your main dish covered, now for the side dish. Pictured above might be what you're looking for. Drizzle-drizzle chili oil on top and pair this with garlic rice for an extra oomph.

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