Chicken Adobo– to be or not to be, dry/saucy, salty/vinegary, coconut milk or not…so many choices!

The venerable Philippine Culinary historian, Doreen Fernandez once quipped that Filipino cooks were “a galaxy of flavor adjusters.” If one were to poll 100 Filipinos and asked for their adobo recipe, one would surely get 100 different variations (if not more), identifiable by localities (from over 7,000 islands) with tastes quite different from the next….

Annie’s Arrabbiata Sauce–spicy, crowd pleaser!

I got this recipe from a co-worker who was heating her lunch at work. I commented on how lovely the fragrance was in the room, and added that it reminded me of a hearty spaghetti sauce. Annie said, “It’s my housewife spaghetti sauce that I’ve perfected over the years!” She asked me if I wanted…

Pesto Alla Genovese — make it Al Fresco!

In the Netflix series, Salt Fat Acid Heat, Samin Nostrat cooks with the doyenne of Italian cooking — Lidia Caveri who coaxes viewers and Samin to try and use a mortar and pestle to create a creamy and buttery pesto redolent of its green basil color, reminiscent of the Italian flag. In her classic Italian…