filipino cuisine
This version of tamale is closer to that of Kapampangans and uses rice flour cooked in coconut milk, and banana leaf in lieu of corn husk
The Michelin Guide lauds Kasama for an “ambitious, clever, and distinct” dining experience
Food blogger Panlasang Pinoy and YouTuber Ninong Ry weigh in on the issue
Chefs Tim Flores and Genie Kwon’s brainchild has been lauded by the likes of the New York Times and the Michelin Guide for its marriage of top-tier pastries and inventive takes on Filipino cuisine
“You just know the food’s going to be good when you can already smell it through your face mask,” I tell my colleagues
The beauty of bellychon is that it immediately cuts to the chase. Less mess, no carving, and *definitely* no leftovers
Give a person fish and it’ll last them a meal. Teach a person the types of fish prep and it’ll last them a lifetime
How chef Woldy Reyes went from questioning caldereta to championing the communal way of eating with bare hands, kamayan, in New York
The shutdown doesn’t mean the end of Jeepney. Restaurateur Nicole Ponseca said she wants to expand to other cities with a “fast-fancy” iteration
These sinigang eggs are sour, tart, jammy, rich, and packed with flavor. They’re also an *extremely* low effort snack