One of my New Year’s resolutions is to eat at least one fruit a day, everyday. It’s been difficult with the small selection of fresh fruits this winter, so the sale of canned pineapple chunks at my local grocery store caught my eye. I rarely buy anything canned, but three cans of pineapple for $2 ...
The new year has just begun and I already have a favorite cookbook: Stéphane Reynaud’s Pork & Sons from Phaidon. I immediately wanted it when I saw José Reis de Matos’ pig illustrations and Carlotta’s hand-written curly titles bounded in baby pink and white gingham checks, but I held off from buying yet another cookbook. ...
We were at Sona’s apartment earlier this year for a pot luck party to congratulate two friends who ran the marathon and we all contributed to making the gyoza, or dumplings. My Japanese friends make them frequently at home and they were sealing them as fast as I can say “dumpling”. I was slower and ...
The day after I came back from Tunisia, I had bacon for breakfast, pork barbecue for lunch and was craving pork chops for dinner. We didn’t participate in Ramadan while we were there, but not having pork for two weeks was difficult enough. You simply can’t take the pork away from the Filipino. When pork ...
In Memories of Philippine Kitchens, Amy Besa and Romy Dorotan say that if you have to master a Filipino recipe, it has to be adobo. Adobo in Spanish-speaking countries refers to the oil, garlic and vinegar flavor. Each country has added its own touch to it, whether they be black peppercorns, marjoram or bay leaves, ...