Phoebe Melnick on Muck Rack

Phoebe Melnick

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As seen in: The New York Times, Yahoo Life, Yahoo, Bon Appetit, Epicurious, Food & Wine, Spoon University, Books A Million
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Articles

Celebrating AAPI Heritage Month

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By Calvin Eng, Phoebe Melnick Verified, Madhur Jaffrey, Sarah Ahn
| Books A Million
May is Asian American and Pacific Islander Heritage Month, a time to celebrate the incredible contributions of AAPI communities to our culture, history, and future. From cookbooks and romance to kids & YA, fiction, and non-fiction—there’s something for everyone! Check out our curated picks from AAPI authors and enjoy their stories all month long.
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Rotisserie Chicken Congee

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By Calvin Eng, Phoebe Melnick Verified
| Epicurious Verified
Arrow Jump To RecipeSave Recipe SavePrint Every Chinese person loves a deal. That’s ultimately why we all love Costco. Every time my family went there to shop, we always snagged a box of croissants (they reheat so well), a large supreme pizza (because it was the same price as a regular cheese), and a hot rotisserie chicken off the spit (because in those days it was practically the same price as an uncooked chicken). We would make that five-dollar chicken last for as many meals as possible.
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XO Sauce

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By Calvin Eng, Phoebe Melnick Verified
| Epicurious Verified
Arrow Jump To RecipeSave Recipe SavePrint Developed in the 1980s by a chef in Hong Kong, this sauce leans on a trio of umami-heavy ingredients: dried scallops, dried shrimp, and cured Chinese pork (specifically, Jinhua ham), for their powerful flavors. I have never had a bad XO. This is an expensive sauce, as dried seafood does not come cheaply, but homemade beats store-bought any day because you can control the quality of the ingredients and the care that goes into the preparation.
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