{"version":"1.0","provider_name":"Pickles and Tea","provider_url":"https:\/\/apa.si.edu\/picklesandtea","author_name":"Smithsonian Asian Pacific American Center","author_url":"https:\/\/apa.si.edu\/picklesandtea\/author\/riemert\/","title":"A New Take On A Dim Sum Favorite: Chinese-Style Savory Pumpkin Cake - Pickles and Tea","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"k5khHObr5y\"><a href=\"https:\/\/apa.si.edu\/picklesandtea\/taro-cake-recipe\/\">A New Take On A Dim Sum Favorite: Chinese-Style Savory Pumpkin Cake<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/apa.si.edu\/picklesandtea\/taro-cake-recipe\/embed\/#?secret=k5khHObr5y\" width=\"600\" height=\"338\" title=\"&#8220;A New Take On A Dim Sum Favorite: Chinese-Style Savory Pumpkin Cake&#8221; &#8212; Pickles and Tea\" data-secret=\"k5khHObr5y\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2014\/05\/6354389813_6cb927f8de_z1.jpg","thumbnail_width":426,"thumbnail_height":640,"description":"When I was gathering recipes for The Asian Grandmothers Cookbook, I spent a day with Cathy Chun and her sister, Carol, cooking, chatting and sharing. Shrimp with black bean sauce and taro cake were on the menu. While both were delicious, only the shrimp dish..."}