Salmon curry rice bowl
When you don’t have time to cook an old-fashioned curry, there’s a way to enjoy all the curry goodness by using a quick-cooking protein like salmon. Prep time is five minutes. Cook time is ten minutes.
Char siu (Cantonese-style pork BBQ)
Pork shoulder (called butt in some regions) cut into the shape of a log is marinated in five-spice powder, Shao Xing rice wine, sugar, soy sauce, sesame seed oil and hoisin sauce, and roasted.
Laskisoosi
Our recipe for this Finnish dish of pork belly and gravy is made with butter and broth. Make it with lots of chopped onion and enjoy with mashed potato.
Mushroom miso soup
Store-bought mushroom balls, rehydrated shiitake and fresh shimeji are added to the classic Japanese miso soup in this chunky and filling dish that can be enjoyed as a starter course or an all-day snack.
Mussel soup with ginger scallion broth
Soaked and debearded mussels are dropped in ginger scallion broth and boiled just until the shells open. The heat is turned off, the pot covered and the mussels are left to cook in the residual heat.
Pork belly buns
Filipino humba, an adaptation of Chinese red-braised pork belly, meets mantou and Vietnamese pickled carrot and radish in a magnificent fusion version of pork belly buns.
Che bap (Vietnamese sweet corn, tapioca and coconut milk)
Che bap is often labeled a dessert pudding in the Western world, but it isn’t exactly that. In the first place, dessert is a Western concept; so is pudding.
Fish and mushroom torta
Filipino torta is almost always a ground pork, potatoes and egg mixture. In this recipe, flaked leftover fish are mixed with shiitake, carrot, corn and peas.
Southern Comfort and Mountain Dew cocktail
When lemons and mint leaves are a-plenty (and they are during summer!), it’s the perfect time to mix a drink that highlights the flavors of both.
Garlic, tomato and basil fried rice
Asian fried rice with the flavors of the Mediterranean. Garlic sauteed in rendered bacon fat forms the flavor base of this easy breakfast dish. The bacon topping is optional but who says no to bacon, right?
Spicy grilled beef tripe skewers
Chunks of beef tripe simmered with spices and herbs until tender are cooled, cut, skewered and basted with a sauce made with ssamjang, a spicy Korean paste.
No fuss egg salad sandwich
Keep egg salad simple. Adding too many ingredients will just drown the lovely flavor and creaminess of the eggs. Mustard, mayo, salt, pepper and dill are all you need.
Air fried shrimp lemongrass skewers
Shrimps, ginger, garlic, onion, chili, cilantro roots and stems, and fish sauce are processed into a paste, wrapped around lemongrass stalks and air fried for 12 minutes.
Moo goo gai pan (chicken and mushroom stir fry)
Thin slices of chicken are velveted and stir fried with shiitake, snow peas and carrot. A simple sauce made with chicken stock, oyster sauce and starch completes the dish.
Soboro don
Minced chicken cooked in soy sauce, sugar, sake and mirin served over rice with egg and greens. The chicken is seasoned like teriyaki but a bit sweeter.
Thai-style dry beef curry
It’s curry with no sauce and it’s one of the most famous dishes in southern Thailand. Called khua kling in the local language, dry curry is cooked with lemongrass, kaffir lime leaves and chili.
Salmon katsu piccata
Japanese katsu meets Italian piccata in this dish of fried salmon tossed in calamansi butter sauce. Coating the fish with panko instead of flour gives it better texture and the crust soaks up the sauce better.
Bacon-wrapped kani
Kani (Japanese imitation crab sticks made from fish paste) is wrapped with thinly sliced belly bacon and air fried at 190C for 12 minutes. Garnished with aonori and served with Japanese mayo, bacon-wrapped kani makes a lovely snack or appetizer.
Melty cheese beef rice bowl
A heap of shredded cheese on top of gyudon is torched until melted. It’s our home version of a beef rice bowl preparation popularized by Japanese gyudon chain Sukiya.
Pork menudo
A stew of pork, liver, potatoes, raisins, carrots, bell peppers and peas, Filipino menudo is cooked in tomato sauce with lots of onion, garlic, oregano and bay leaves.
Mango Margarita
The classic margarita gets a facelift in this cocktail drink with the addition of very ripe and very sweet mangoes.
Tequila Sunrise
Tequila Sunrise is a layered drink. The denser Grenadine sinks to the bottom of the glass to mimic the red hues of sunrise while the paler juices emulate the lightening morning sky.
Beef picadillo cheese fries
French fried potatoes (cooked in the air fryer) are topped with beef picadillo, smothered with cheese sauce and garnished with scallions. It’s the perfect summer snack!
Sweet sesame toast
Savory and sweet with the distinctive nutty aroma and flavor of sesame seeds. Breathe new life into your morning toast with this easy recipe. So few ingredients and such short prepration time.
Crispy pork belly in coconut cream sauce
A spin on the Filipino dish Bicol Express, the meat is not simmered in spicy coconut cream sauce in this recipe. Sauce is ladled in serving bowls, cubes of crispy pork belly are dropped in, more sauce is drizzled over the pork and chili slices are sprinkled in to garnish.
Arroz a la Cubana
A dish with four components: rice, fried egg, fried saba bananas and beef picadillo. It’s comfort food for my generation.
Easy hot pot style soup
When it rains, make soup. A hot pot meal is lovely but the prep and setup can be too much work. No worries. Cook hot pot style soup on the stove. Easy, tasty, comforting.
Beef udon soup
Udon, thick noodles made from wheat, are served in broth made with dashi and soy sauce, and topped with thinly sliced beef braised with scallions in dashi, soy sauce and sake.
Affogato with Kahlua
Standard Italian affogato consists of a scoop of vanilla gelato drowned in a shot of espresso. That’s too small a serving for something so good so we double the ice cream and coffee, and add a shot of Kahlua.
Salmon trimmings with soy honey ginger sauce
Salmon trimmings can be a bit tricky to cook. The small size means they can’t withstand too much tossing and stirring. Here’s a smart way to cook them without ruining their texture and without drowning out the salmon’s natural flavor.
Pulled pork adobo tortilla roll-ups
A new way to enjoy Filipino pork adobo! Cook pulled pork in adobo sauce and seasonings, and use as tortilla roll-up filling. Add pickled vegetables for balance and contrast.
Beef tongue in vinaigrette
Fully cooked thinly sliced beef tongue is marinated in a vinaigrette mixed with chopped roasted garlic, rosemary and mint. Serve with crusty bread as a filling appetizer.
Lengua (beef tongue) estofado
Sweet, tangy and salty, lengua (beef tongue) estofado is an easy and tasty dish to serve on special occasions. Pair with colorful vegetables for a festive look.
Lechon con tokwa
Air fried pork belly and deep fried tofu are tossed in sweet sour sauce with toban-djan (Chinese fermented broad bean chili bean paste) in this Chinese Filipino dish.
Air fryer lechon kawali (crispy pork belly)
Simmer a slab of pork belly, drain and transfer to the air fryer. Thirty minutes later, you have perfectly cooked crispy pork belly with crackling skin.
Welsh cawl
Considered a national dish of Wales, cawl is a soup of meat and vegetables with no strict recipe. A warming dish served during winter, lamb (much older versions use salted pork or beef) is combined with leeks and root vegetables to make cawl.
Garlic butter asparagus and baby corn
A fast-cooking side dish that goes well with meat, garlic butter asparagus and baby corn is deliriously creamy and spicy at the same time.
Sour cream chicken and mushrooms
A simple tasty dish cooked with only nine ingredients (including salt and pepper). Total cook time for this sour cream chicken and mushrooms dish: 20 minutes.
Salted duck egg and chorizo spaghetti
Mimicking the Filipino egg-sausage-tomato-rice meal, this spaghetti dish has a rich sauce made with pureed salted duck egg, sun-dried tomatoes and basil.
Chicken gizzards and banana stir fry
Inspired by the Nigerian dish called gizdodo, boiled chicken gizzards are stir fried with spices then tossed with fried saba bananas.
Inihaw na balon-balonan ng manok (skewered and grilled chicken gizzards)
Barbecued balon-balonan ng manok, or chicken gizzards, is a popular street food in the Philippines. Along with barbecued chicken feet, pork ears and isaw (intestines), it is a favorite finger food that goes well with beer.
The easier and less messy way of cooking tortang talong (eggplant omelette)
It used to puzzle me if tortang talong is an omelette or a frittata. Most people refer to it as an omelette, heaven knows I did for a long time, until I realized that, in terms of cooking method, tortang talong is a frittata and not an omelette. The difference?
Caesar salad dressing
You don’t need any fancy kitchen equipment to make Caesar salad dressing. Just a wire whisk, a sturdy bowl and plenty of arm power. You’re going to make an emulsion — like mayonnaise — with egg yolks and oil. So, you will have to whisk fast for about five minutes to achieve the correct consistency.
Béchamel sauce
We rarely make lasagna without Béchamel sauce. I used to prepare it but, these days, my daughter, Alex, has taken over that task.
The silkiest Hollandaise sauce in 12 minutes
One of the Mother Sauces in French cuisine, Hollandaise sauce is an emulsion of egg yolks, melted butter and lemon juice.
Avocado, cucumber and blueberry smoothie
We all deal with hot weather differently. For my part, the answer is smoothies and light meals. Serve this smoothie for breakfast or midday snack.
Cucumber and mint smoothie
When the indoor temperature is 34C, it’s definitely a signal to make a refreshing cold drink. Cucumber smoothie by itself is good but add mint leaves and it’s even better.
Mango and melon smoothie
Almost ripe mangoes with a bit of tang in them make the perfect partner for sweet melon (cantaloupe) in making this delicious mango and melon smoothie.
Watermelon and yogurt smoothie
Pureed watermelon is spooned into a glass, topped with an equal amount of yogurt and finished off with another layer of watermelon.
Skewered pork ears barbecue
A popular street food in the Philippines, pork ears barbecue (or skewered and grilled pork ears) is also a favorite accompaniment for beer.
Sigarilyas at tinapang bangus sa gata (winged beans and smoked milkfish in coconut milk)
This dish combines the sweet creaminess of coconut milk, the heat of chili, the light crunch of winged beans and the incomparable flavor and aroma of smoked milkfish.
Bangus (milkfish) belly in gingered coconut broth
A spin on the Visayan binakol, bangus belly fillets take the place of chicken in this delightful soup. Strips of tender coconut join the fish in a broth made with gingered coconut water.
Acharang kabute (pickled mushrooms)
Oyster mushrooms, carrot, bell pepper, ginger, garlic and onion are pickled in a mixture of vinegar, sugar and salt to make a contemporary variant of Filipino achara.
Bangus (milkfish) a la pobre
Cooked Filipino bistek style, bangus a la pobre is made with boneless bangus (milkfish) fillets, soy and kalamansi sauce, lightly fried onion rings and lots of garlic.
Chicken sotanghon (vermicelli) soup
Cut the cooking time of chicken sotanghon soup by using chicken bone broth and chicken fillets. Prep time is 10 minutes; cooking time is 15 minutes.
Clam soup with ginger and chilies
Simple but tasty, this clam soup with ginger and chilies has flavors associated with Filipino cuisine, as well as cuisines of Southeast Asian neighbors.
Pork tongue with asado sauce
Whole pork tongues are slow cooked in Filipino asado sauce, cooled and sliced. The cooking liquid is reduced, thickened and poured over the pork tongue slices.
Chicken teriyaki noodle bowl
Cubed chicken fillets cooked in soy sauce, sake and mirin are served over quick fried noodles. Skip the rice and experience chicken teriyaki rice bowl. Unforgettable.
Chicken gizzards and Sriracha stir fry
In this recipe, the gizzards are simmered with herbs and spices until tender before they are stir fried with Sriracha sauce, lime juice and honey.
Grilled pork adobo
Filipino adobo gets a makeover! Pork belly slices are skewered and braised in adobo sauce then grilled to char the surface.
Creamy shrimp and broccoli spaghetti
Garlic sauteed in butter, sour cream, shrimps, pasta and broccoli florets are tossed in sour cream for an easy and delicious meal. Only one pot is required from start to finish.
Mushroom garlic noodles
San Francisco’s Vietnamese-American garlic noodles gets an update and an upgrade with the addition of button mushrooms, shiitake and shimeji.
Bacon asparagus mac and cheese
A one-pot dish, this mac and cheese variant derives its flavors from bacon, its rendered fat fat and garlic cooked in butter. Shredded cheese is added to create a creamy sauce that clings to the noodles.
Tinapang bangus (smoked milkfish) and mashed potato pancakes
Bits of smoked fish are mixed with mashed potatoes, formed into patties and lightly fried in butter. The browned crisp exterior is a wonderful contrast to the soft center. The smoky aroma and flavor are delightful and the presentation is beautiful in all its simplicity.
Mushroom fried rice
Chopped shiitake, button mushrooms and shimeji were combined with bell pepper and carrot, and three soy sauces, to create this meatless fried rice.
Chili ginger pineapple chicken wingettes
Chicken wingettes marinated in salt, chili flakes and grated ginger are lightly browned then cooked slowly with chunks of fresh pineapple in coconut water.
Spanish oxtail stew
Browned oxtail is cooked with vegetables and red wine until tender. The meat is scooped out, the sauce is pureed, the meat goes back in, mushrooms and onions are added, and everything is simmered for another fifteen minutes. The result is just magnificent.
Lemon squares
A pastry that consists of lemon curd baked over a shortbread crust. Mascarpone is added to the curd in this recipe to make the lemon squares creamy and richer.
Albondigas
In Spanish, albondigas means meatballs. Every country that had been colonized by Spain has its own array of meatball dishes. In this recipe, lightly browned meatballs and vegetables are simmered in homecooked tomato soup.
Food for the gods
Food for the gods is best described as butterscotch (or blondies) squares or bars baked with Medjool dates and walnuts. The pastry hails from the Philippines where it traditionally makes an appearance during the Christmas season.
Tomato soup
The smoothest tomato soup you can make at home. With the purest flavors too. How to make it? Start with a good base and use vegetable stock instead of the usual chicken broth.
Beef tongue tacos with spicy mango salsa
Melt-in-the mouth slivers of beef tongue are lightly browned in butter, stuffed into corn tortillas and topped with sweet-spicy-tangy mango salsa.
Beef shank and bone marrow stew
Browned beef shank is tenderized in the slow cooker then transferred on the stovetop where the meat joins vegetables and tomato sauce to make this warming cold weather stew.
Beef tongue and mushrooms in Bechamel sauce
Beef tongue boiled until tender is sliced, lightly browned in garlic-infused butter, quickly simmered in Bechamel sauce then served with garlic slices and button mushrooms.
Meatball sandwich
It starts with a mini baguette that’s toasted, split in half and stuffed with meatballs coated generously with tomato sauce. A thick slice of mozzarella is arranged on top of each meatball before the whole package goes into the oven just long enough to melt the cheese and heat the meatballs through. Tiny basil leaves are dropped in before the meatball sandwich is served.
Spaghetti and meatballs
An Italian-American dish, spaghetti and meatballs is comfort food for generations. I’ve cooked it so many times but I have to admit that it’s only recently that I found the real secret to the best meatballs for this dish. Lighter and bouncier meatballs. Not overbearingly dense. That’s how I like them.
Crispy spinach and cream cheese dumplings
Blanched spinach is chopped and mixed with softened cream cheese to make the filling for these delicious fried dumplings. A tasty snack and a splendid appetizer for the holidays.
Broccoli and carrot chowder
If you’re not a fan of soup with clear broth, you’ll love chowder. It’s thick and creamy, and there are so many wonderful herbs and spices that you can add to it.
Scrambled eggs a la Margherita
A breakfast dish of scrambled eggs with tomato, basil and cheese inspired by pizza Margherita. Easy, tasty and the aroma is just superb.
Roasted salami-wrapped asparagus
Take a bunch of fresh asparagus, wrap in salami, pop into the oven toaster for ten minutes and voila! Serve these roasted salami-wrapped asparagus spears as a snack, appetizer or cocktail food.
Roasted baby potatoes with chili, garlic and rosemary
If you ever need to make a huge batch of delicious side dish without breaking a sweat, this roasted baby potatoes fit the bill perfectly. Just season, toss with melted butter and spices, stick in the oven and relax.
Chicken, gravy and mashed potato casserole
Diced chicken and vegetables are simmered in gravy, ladled into oven-proof bowls, topped with mashed potato and baked until the sauce is bubbly and the top is browned.
One-pan lime and dill chicken
Bone-in chicken thighs marinated in cilantro lime pepper salt are browned in butter and finished off with chopped fresh dill and lime juice. A little flour dissolved in water was added during the last five minutes of cooking to thicken the sauce.
Sweet peas soup
Dried split peas are often used for making pea soup. But dried peas lack the natural sweetness of fresh peas which gives pea soup a more nuanced flavor.
Apple and chicken salad
Inspired by Waldorf salad which was originally a meatless dish, this apple and chicken salad includes celery and walnuts. Toss with mayo, chill and sprinkle with chopped parsley before serving.
Breakfast omelette sandwich
Inspired by a breakfast item at Greggs (a restaurant chain in the UK), this generous sandwich has ham, scallions and pepper omelette stuffed in split toasted ciabatta.
Leek and potato soup
A soup so delicious it’s hard to believe how few the ingredients are and how easy the cooking procedure is. Cream is omitted in this recipe to highlight the natural flavors of the leeks and potatoes.
Cajun fried chicken wings
Chicken wings marinated with our homemade Cajun seasoning are floured, fried and glazed. Our Cajun fried chicken wings were garnished with chili flakes and chives, and served with sweet corn kernels.
Banana bread with chocolate chips and nuts
Got overripe bananas? Mash them and bake them into this banana bread (it’s really a cake) that’s ultra moist and chock-full of chocolate chips and nuts. Enjoy for breakfast, snack or dessert!
Bacon pesto pasta
If you’ve ever wanted a dish so simple to make and with very few ingredients, but with flavors and textures to satisfy even the most demanding gourmand, you’ve found it.
Chorizo and pesto rice
Got leftover rice? Asian fried rice is good but chorizo and pesto and rice is equally delightful. Easier to make too with fewer ingredients to prep especially if you keep a jar of pesto in your fridge regularly.
Chicken Empanadas
With chicken picadillo as filling, the dough for the crust of these empanadas was made with lard. Make these chicken empanadas with the flakiest crust by following this illustrated recipe.
Pot roast and gravy
Beef brisket browned in butter is simmered with herbs and spices, cooled and sliced. The cooking liquid is made into a gravy. The sliced beef is served with mashed potatoes with gravy poured over them.
Chicken à la King
Cubed chicken fillets, fresh button mushrooms, bell peppers and sweet peas swimming in a buttery and creamy sauce, chicken a la king can be served over pasta or rice, or with bread.
Spaghettini aglio e olio
It might surprise you to know that meat and tomato sauce are not essential components of a good pasta dish. Sometimes, good quality olive oil and fresh garlic are all you need as in the case of pasta aglio e olio.
Chicken BBQ sandwiches
Got extra BBQ sauce? Turn plain shredded chicken breast meat into a moist and tasty filling for these chicken BBQ sandwiches. Pack for a picnic or enjoy as a light summer lunch.
18th century American macaroni and cheese
When macaroni and cheese landed in America, Bechamel sauce wasn’t part of it. The dish consisted of layers of butter, pasta and cheese, and nothing more. Simple. Pure.
Beef brisket BBQ pasta
Protein, veggies and carbs in one perfect bowl. And the crowning glory? Grated Pecorino. It’s truly a new level of deliciousness.
Arroz amarillo (yellow rice) con achiote
Every region where rice is a staple has its version of yellow rice. But what ingredient is used to give the rice a yellow hue varies.
Slow cooker caramelized onion and cream cheese dip
Imagine French onion soup as a dip. Thick, creamy and absolutely tasty. It takes about 12 hours to make it, but there’s very little work involved. It’s patience that’s required and it will be amply rewarded.
Homemade tomato sauce
One of the five mother sauces in French cuisine, tomato sauce is so widely available that we cooks often choose convenience over texture and flavor.
Spaghetti carbonara
Spaghetti carbonara is made by tossing hot noodles in a mixture of beaten raw eggs and grated Pecorino off the heat. The hot noodles turn the egg-cheese mixture into a creamy mass. No dairy cream is added.
Honey Balsamic chicken skewers
Cooked yakitori style, a mixture of honey and Balsamic vinegar is brushed repeatedly on skewered chicken in lieu of Japanese tare.
Baked apple spring rolls
If you love apple pie but don’t know the first thing about making a pie, here’s a delicious way to get your baked apple fix.
Brown sugar and garlic chicken
Chicken thigh fillets seared in garlic-infused butter then braised with brown sugar, honey and herbs. Lime juice is added to the pan drippings and drizzled over the chicken.
Blended Margarita
Arguably the most popular tequila-based cocktail drink, the margarita is a mixture of tequila, Triple Sec and citrus juice. It can be served on the rocks, blended or straight.
Tarte Tatin (upside-down apple tart)
Easy. Scrumptious. Beautiful. Making tarte Tatin requires no special equipment. Just a frying pan that can go into the oven (meaning, no plastic parts) — a cast iron pan is traditional but even a thick-bottomed stainless steel frying pan will do.
Skinless chicken longganisa
Ground chicken breast meat is mixed with seasonings and spices, fried and served with rice.
Pasta Alfredo (no cream, of course!)
Surprised? Think of it this way. Pasta Alfredo with cream is the American fast food version. Pasta Alfredo done right, without cream, is how the Italians make it.
Chili honey Balsamic chicken wings
Sweet, salty, tangy and spicy, these chicken wings are cooked by frying and braising. The best part is how flexible the recipe is because the ingredients can be adjusted to suit your taste.
Mexican-style rice
Spanish rice has saffron. This Mexican-style rice doesn’t but derives its vibrant color from, herbs, spices and tomatoes.
Orange chicken
A popular Chinese-American dish, orange chicken is fried battered cubes of chicken fillet tossed in a sticky syrup made with caramelized sugar, orange zest, rice vinegar, ginger and salt.
Fried chicken and spaghetti
Chicken fillets fried Japanese katsu style are paired with spaghetti tossed in tomato cream sauce. This lovely fried chicken and pasta combo dish has everything for a filling meal.
Cajun shrimp and mushroom spaghetti
Creamy and spicy, cooking Cajun shrimp and mushroom spaghetti is made easier and faster by using frozen shelled and deveined shrimps.
Dinardaraan (pork blood stew with crispy pork belly)
Dinuguan, Filipino pork blood stew, is found across the islands. But there are regional variations. The sauce can be thick, the stew can be soupy and, in the case of dinardaraan, the dish is oily and but the sauce is cooked until almost dry.
Sweet sour chicken
The irrepressible appeal of sweet sour sauce meets lightly crisp chicken thigh fillets in this easy to cook dish.
Homemade slow cooker corned beef
The price of the beef brisket, spices, brining and lengthy cooking make real corned beef expensive. Cut the cost with this homemade slow cooker corned beef recipe.
Cheesy baked salmon with crispy crumb topping
Deconstructed from Conti’s baked salmon that my family fell in love with many years ago. The first time I made it, I used a kilogram of salmon fillet in one piece. Too much for a family of four. I have since learned that it is possible to make it using smaller cuts of salmon fillet.
Chicken apple stew
Subtle sweetness blends with a bit of tartness in this easy, tasty and eye-catching one-pot chicken apple stew. It’s an ideal holiday dish!
Chicken Béchamel
Pretty as a picture and indulgently rich, chicken Béchamel makes a lovely weekend meal. Brown the chicken, bake in Bechamel sauce, sprinkle cheese on top, broil and voila!
Chicken Cacciatore
Adapted from a recipe by Giada de Laurentiis, this chicken cacciatore recipe uses white wine instead of red and includes a can of diced tomatoes.
Pesto rice
Want tasty rice that’s not Asian-style fried rice? Try this. Fry garlic in olive oil, toss in cooked rice, stir in pesto then drizzle in lime or lemon juice before serving.
Longganisa (sausage) pancakes
Not enough meat to feed the omnivores for breakfast? Crumble and cook sausage meat, and use to stuff pancakes. Longganisa (sausage) pancakes are so good!
15-minute ground pork menudo and quail eggs rice bowl
A spin on Filipino menudo, ground pork menudo with quail eggs was inspired by a carinderia dish. Crumbled longganisa (sausage) is used for bolder flavors.The size of the quail eggs seemed to me to be more appropriate for gound meat…
Lemon chicken
Japanese katsu meets citrusy sweet-sour sticky sauce in this lemon chicken recipe. Double frying the panko-coated chicken fillets ensures maximum crispness.
Leftover roast duck egg drop soup
The carcass of our Christmas Eve roast duck went into the slow cooker overnight with seasonings. On Christmas day, I made it into this roast duck egg drop soup.
Cheese-stuffed and bacon-wrapped okra
Young and tender okra are slit, stuffed with cheese, wrapped with bacon then fried slowly. The bacon browns and the okra absorbs the flavorful fat as the cheese inside melts slowly.
Strawberry panna cotta
Panna cotta is Italian for “cooked cream” so, as you may have guessed at this point, it is an Italian dessert.
Chicken binakol
A rustic Filipino soup cooked by simmering chicken, ginger, shallots, garlic and lemongrass in coconut water seasoned with fish sauce. Tender coconut meat and spinach complete the dish.
Pecan tart
What are the characteristics of a good pecan tart? Crisp top, flaky crust and soft filling. It’s all those lovely contrasts that make it so wonderful.
Lengua al ajillo (Spanish-style beef tongue with garlic)
Lightly browned beef tongue slices are smothered with garlic lemon butter sauce. Lengua al ajillo will make a bright and dazzling addition to any special occasion.
A la Revuelto Gramajo
An iconic breakfast in Argentina and Uruguay, revuelto Gramajo is a dish of fried potatoes and ham tossed in beaten eggs. But its evolution has proved how adaptable it can be.
Tempura-style crispy green beans
Lightly battered and deep-fried, tempura-style crispy green beans is served with a creamy spicy sauce made with Japanese mayo and Sriracha. Great as finger food or side dish.
Mushroom fries (battered crispy oyster mushrooms)
Oyster mushrooms are tossed with seasonings, starch and egg, and deep fried. Mushroom fries are light and crisp, and outrageously good. Perfect snack or finger food to go with your cocktails.
Tinapang bangus sinangag (smoked milkfish fried rice)
Flaked tinapang bangus (smoked milkfish) is stir fried with day-old rice, chopped carrot, shredded cabbage, cauliflower florets, scallions and eggs.
A la chicken Marbella
It’s roast chicken in white wine with olives and capers. I read that Chicken Marbella was an iconic 1980’s dish. The original recipe has prunes and brown sugar; I used dates and molasses.
Mussels and Spanish chorizo braised in ginger ale
In Asia, seafood and ginger are natural partners. Since I love ginger ale, why not cook the mussels and chorizo in ginger ale?
Bacon asparagus puff pastry spirals
Strips of bacon and puff pastry are wrapped in alternating fashion around each asparagus spear before baking to make this special occasion appetizer or snack.
Filipino chicken adobo and quail eggs canapés
A modern way to serve Filipino chicken adobo.
Hollandaise chicken sandwich
What to do with leftover chicken? Shred it, season it, pile on bread, drizzle with Hollandaise sauce and sprinkle with cayenne.
Popcorn chicken and vegetable salad
Crispy chicken cubes are tossed with lettuce, cherry tomatoes, kiwi and mangoes, then drizzled with ranch dressing in this chicken salad recipe.
Slow cooker bone marrow soup
With meagre meat and only scallions for greens, this slow cooker bone marrow soup is essentially bone broth served with the bone so that the marrow can be scooped out with a spoon for optimal experience.
Lemon blueberry streusel cake
A whiff of bright citrusy aroma and a subtle tang makes the sweet-tart blueberry flavor even more pronounced in this lemon blueberry streusel cake.
Lemon garlic mushrooms over mock saffron rice
If cooking tasty and filling meatless dishes is a challenge to you, think fresh mushrooms. Use them in place of meat for bulk, flavor and texture.
Salchipapas
A Peruvian fast food of sliced sausages and fried potatoes, salchipapas makes a lovely snack. Or pair with cocktails (or beer) for the ultimate indulgence.
Chicken mushroom spinach pot pie
Creamy and cheesy, the filling of this chicken mushroom spinach pot pie is sandwiched between layers of phyllo pastry.
Baklava
A sweet made with nuts, phyllo pastry and syrup, baklava has been popular in the Middle East and Turkey since the Ottoman Empire. Walnuts or pistachios are traditional; I substituted cashew nuts.
Salted quail eggs and vegetable salad
For ovo-vegetarians, a bowl of this salad is substantial enough for a filling meal. For omnivores, enjoy it as a side dish to go with grilled or fried meat or fish. We had the salted quail eggs and vegetables salad with fried tilapia and talakitok (trevally) steaks.
Campari orange cocktail
When you need to unwind after a long and hot summer day, nothing beats sipping an ice-cold drink while watching the sun dip on the horizon.
Pork ribs braised in beer
Cooking meat in wine is nothing new nor unusual. But cooking in beer? Ah, you have to try pork ribs braised in beer to believe the delicious results. You can make this dish with beef or chicken too.
Meat lover’s sandwich
Inspired by the Three Little Pigs sandwich featured in one of Anthony Bourdain’s shows, our carnivorous sandwich has chicken schnitzel, pastrami, bacon and cheese omelette. And some veggies here and there.
Ginger Sriracha fried chicken wings
Not for the faint-hearted. Chicken is seasoned with cayenne thrice: in the marinade, in the coating and in the glaze. But the heat doesn’t just come from cayenne. More heat is provided by ginger and Sriracha. Yes, it’s a very spicy fried chicken dish.
Herb and seed fried rice
It’s cooked like Asian fried rice but the flavors and textures aren’t Asian at all. Garlic, basil, thyme and oregano form the flavor base. Flax, chia and hemp seeds provide the texture.
Fried rice style cauliflower
Some food bloggers call it cauliflower fried rice although there is no rice in this dish. Instead, chopped or grated cauliflower is substituted for rice for a low-carb side dish.
Stuffed and rolled pork loin
Here’s a way of cooking something as visually and gastronomically exciting as Filipino morcon but with just a fraction of the cost and a third of the cooking time.
Egg in the basket
Also known as egg in the hole, egg in the basket is cooked by cutting a hole at the center of a bread slice, cracking an egg into the hole and cooking them in fat.
Chicken Arrabbiata
What is arrabbiata? It’s Italian for “angry” which should you give you an idea about how the flavors of the dish will roll in your mouth. Chili is among the ingredients.
Pasta arrabbiata with fresh clams
We do love clam soup especially in chowder form, but there are far more ways to enjoy fresh clams. As the protein component in a pasta dish, clams are especially delightful.
Chicken broccoli pasta
Butter, cream, garlic, chicken and pasta. What’s not to like? The recipe is easy; it’s hard to mess up with this chicken broccoli pasta unless you start scrimping on the ingredients. Because that’s where the magic lies — the freshest chicken, the freshest broccoli and copious amounts of butter and cheese. No scrimping allowed.
Chicken stewed in tomato cream sauce
Chicken thighs are slow cooked in hand-crushed stewed tomatoes, cream, onion, garlic, chilies, thyme, bay leaves and sweet peas. Chicken stewed in tomato sauce is even tastier after reheating.
Strawberry cheesecake with brownie crust
This strawberry cheesecake with brownie crust is the best practical lesson on why strawberries and dark chocolate will forever be the ultimate dessert couple.
Corn and bean salad
Creamy, crunchy, tangy, sweet, hot and herb-y, this corn and bean salad (it has avocado, pineapple and chili too!) has it all. The perfect side dish for grilled meat or seafood.
Guam-style grilled chicken
In Guam, grilled chicken is marinated in a spicy sauce known in Chamorro (native Guam language) as fina’denne’. The basic ingredients represent salty, sour and spicy.
Baked Buffalo chicken wings
Do floured chicken wings turn crisp in the oven? Sure, if you know a few tricks. These Buffalo chicken wings were double-dredged in flour, dipped in melted butter and baked for 20 minutes.
Osso buco pasta
The most visually exciting way to serve osso buco pasta is to top each plate of noodles with a whole cross cut of beef shank with the bone marrow intact. Guaranteed to whet your appetite.
Mexican-style pork adobada
A spicy smoky stew cooked with pork belly and Mexican-style adobo sauce made with chili flakes, chipotle, roasted garlic, cinnamon, thyme, oregano, vinegar, salt and sugar.
Cajun dirty rice
The “dirty” look comes from a combination of sausage fat, Cajun seasoning and chopped chicken livers. But unsanitary, Cajun dirty rice is not. It is tasty beyond words.
Chili peanut sesame chicken
Reminiscent of Southeast Asian satay with its sweet-tangy-salty flavors, this chili peanut sesame chicken has hoisin sauce and lime juice to perfect the flavor balance.
Cheesy fried chicken sandwich
Chicken katsu with grated Parmesan in the breading is slathered with tomato sauce and topped with cheese slices in this sensational cheesy fried chicken sandwich recipe.
Herb and Parmesan chicken schnitzel
Pounded chicken fillet dredged in flour, dipped in egg and coated with panko before frying in hot oil. For added nuance, Parmesan and herbs are added to the bread crumbs.
Baked meatballs Parmesan
Inspired by the Italian veal Parmigiana, baked meatballs take the place of fried veal cutlets in this recipe.
Chinese broccoli-wrapped mackerel in coconut milk
Wrapping whole fish in leaf before cooking it is a good way to seal in the juices. Braising leaf-wrapped fish in coconut milk gives it a sweet creaminess that’s hard to beat.
Pan-grilled salmon with lemon-butter-garlic sauce
The simplicity in the preparation is astonishing and cooking is nothing more than pan-grilling though executed with meticulous care. And the sauce? Bright and rich, spicy and tangy lemon-butter-garlic sauce.
Cinnamon sugar breakfast muffins
Mini muffins rolled in melted butter and coated with cinnamon sugar. These muffins take less than 30 minutes to bake — including prep time.
A la bauernfrühstück (German farmer’s breakfast)
A German peasant food, bauernfrühstück is a dish of potatoes, meat (ham, bacon or sausages), eggs and onions. We like it with brioche.
Chocolate chip cookie dough brownies
Made by combining my no-fail recipes for chocolate chip cookies and chocolate fudge brownies, these chocolate chip cookie dough brownies are just superb.
Tequila cranberry cocktail
Looking for the easiest cocktail recipe ever? Tequila cranberry cocktail is two parts tequila plus five parts cranberry juice plus ice cubes.
Microwave chocolate mug cake
When you’re craving cake but it’s too hot to turn on the oven, microwave chocolate mug cake is the solution. No mixing bowls required. Baking time is two and a half minutes.
Lemon pepper chicken
Ginger ale-battered fried chicken fillets tossed lemon pepper sauce. This lemon pepper chicken is cooked like Chinese lemon chicken but cayenne, dill and thyme add more punch.
Carrot cake
Bursting with nuts and fruit, who’d think that a cake made with a vegetable can taste so good? Our carrot cake’s cream cheese frosting comes smothered with toasted coconut.
Cucumber and salami tea sandwiches
Thin slices of cucumber and salami. Mayonnaise mixed with whole grain mustard. White bread, crusts cut off. Perfect for breakfast or snack, with coffee or tea, or pack for a picnic.
Katsu-style cheese-stuffed pimientos
Roasted pimientos are slit, stuffed with cheese, dredged in flour, dipped in egg, coated with panko and deep fried. Crispy crust. Gooey cheese inside. The perfect afternoon snack.
Easy cheesy broiled salmon
Looking for a recipe for a quick and easy dish that looks and tastes like it was cooked in a professional kitchen? Look no farther because you just found it.
Salted salmon and curry rice a la kedgeree
In this recipe, heavily salted salmon marinated overnight is substituted for the traditional smoked haddock. The rest is traditional kedgeree, a British breakfast or brunch dish.
Confetti cupcakes
Cupcakes with multi-colored specks inside that look like confetti had been thrown in with total abandon. The confetti consists of nonpareils (or “sprinkles”).
Chocolate chip and walnut cookies
The basic butter cookie recipe gets an upgrade with the addition of dark chocolate morsels and chopped walnuts. Perfect with coffee or tea.
Banoffee with a tropical twist
No crust as this dessert isn’t a pie. Instead of digestive biscuits, you have toasted coconut flakes. You serve the banoffee in wineglasses to expose the beautiful layers of banana slices, salted caramel and cream.
Deep fried crispy beef tripe
Beef tripe cooked until tender is cooled, sliced, marinated in Vietnamese mixed fish sauce, tossed in starch, and deep fried until golden and crisp. Served with a tangy and spicy dipping sauce, crispy beef tripe may be enjoyed as an appetizer, snack or main course.
Fried whole tilapia with sweetened calamansi sauce
A new twist to fish escabeche. The sweet sour sauce is made with calamansi juice and sugar, with a bit if turmeric added for color.
Crepes with apples and salted caramel
On weekends when people aren’t in such a rush, breakfast can be a little fancier than usual. Give those pancakes a rest and have fruit-stuffed crepes instead.
Grilled beef bone marrow
Grilled or roasted bone marrow is an appetizer and you will find it among many foreign cuisines. You can make it at home without too many issues. The trick is finding good bones with plenty of marrow inside.
Roast pork loin with mustard and thyme
Roast pork loin smothered with mustard and fresh thyme is served with asparagus cooked in a special vinaigrette.
Cheesy spaghetti with fresh mussels
No butter. No olive oil. The pasta sauce is reduced mussel broth and white wine thickened with melted cheeses.
Self-frosting Nutella cupcakes
Wouldn’t it be lovely to bring cupcakes to a summer picnic? These self-frosting Nutella cupcakes can be easily packed because the frosting is baked into the cupcakes!
Corn muffins a la Kenny Rogers
Made with fresh corn and yellow cornmeal, these muffins are subtly sweet but still lean toward savory to make it an ideal partner for fried chicken, pork ribs and beef brisket BBQ.
Pepperoni and cheese French toast roll-ups
Flattened bread, pepperoni and cheese are rolled into a log, dipped in egg and fried in butter. These French toast roll-ups make a quick breastfast or snack.