I didn’t grow up eating a lot of pasta. Filipinos are rice people and it’s only now that I’m learning about the different pastas available. I watched the boy make this dish for dinner. It seemed so easy that I tried it at home with some smoked chicken breasts. Ingredients: linguine, cooked al dente Perdue ...
This recipe came from Jonathan Reynolds of The New York Times Sunday magazine. If you don’t have veal stock, chicken stock will do. Ingredients: 4 pieces 1 1/4-inch thick center-cut pork chops, bone-in 1/4 cup chopped shallots 1/2 cup dry white wine 3/4 cup veal stock 1/2 cup heavy cream 1 tbsp butter 1 tbsp ...
Growing up in Manila, I grew up eating fish one way: fried. I liked making this dish a lot because it gave my parents a new way to eat cod. Ingredients: 2 skinless cod fillets half a stick of unsalted butter, melted for a few seconds in the microwave 6 slices of prosciutto For the ...
I can never ignore a fennel and cheese salad on a menu. It’s so easy to make your own version at home. I like to make this salad before I start cooking because it ties me over until the main course is done. The key is to use lemon juice so that the fennel doesn’t ...
I’m not a big fan of cabbage unless it’s for Korean pickles, or kimchi, so when this recipe from The New York Times called for Savoy cabbage, I used Napa instead because it gets tender faster especially when braised. Ingredients: 2 pounds of beef spareribs, cut into individual ribs, excess fat removed 1 Napa cabbage, ...