The New York Times @nytimes
If you can boil water, slice an onion and use a strainer, you can make niku udon, a Japanese beef noodle soup that is the cookbook author Kenji López-Alt’s go-to weeknight dinner. https://t.co/XZsTCKe2O1 — PolitiTweet.org
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The New York Times @nytimes
If you can boil water, slice an onion and use a strainer, you can make niku udon, a Japanese beef noodle soup that is the cookbook author Kenji López-Alt’s go-to weeknight dinner. https://t.co/XZsTCKe2O1 — PolitiTweet.org