In this issue
Issue #116
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid. Continue...
Belonging to the family of slow, steam-cooked moghul dishes called dum pukht, this lamb is coated in a spice paste made with saffron, coconut, almonds, and yogurt. Continue...
Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well.
This kitschy cocktail food of the 30’ is back for the holidays.
Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts.
This creamy blue cheese spread makes the perfect counterpoint to crisp toast.
This rich, concentrated sauce is well worth the time it takes to make it.
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Rich, thick, and sweet, this cinnamon-and-vanilla-flavored milk liqueur is a delicious alternative to store-bought eggnog during the holidays.
These Mexican milk candies get their silky texture from sweetened milk.
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
Bagoong, a pungent, earth-colored fermented shrimp paste, lends this traditional Philippine dish a pleasing depth of flavor.
Flavored with white wine, mustard, onion, and sliced cornichons, this tangy sauce pairs well with sautéed pork dishes.
This luscious dish gets its richness from unshelled, head-on shrimp, its silky texture from coconut milk, and its pleasant kick from Thai chiles.
