Pacific Northwest Sinigang with Salmon Collar and Mustard Greens

A seafood sour soup that satisfies a sinigang craving…

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A Feel Good Gnocchi Cacio e Pepe

Ask anyone how they like their gnocchi and you will get a rousing smile billow from their lips and proclaim–light, and pillowy soft, of course! Gnocchi is Italian for “lump” or “dumpling” made with potatoes and flour. Gnocchi is made by combining milled potato and flour with egg yolk to help bind the dough together….

Inutak ~a dessert from Pateros~

This is a childhood favorite and hails from Pateros, Philippines. My grandmother would buy this merienda from a lady who would come with her salakot to protect her from the midday sun. Resting at her waist, a flat bamboo carrier covered with banana leaves to keep the Inutak warm and moist. When she uncovered the banana leaves,…

Pancit Bihon with Chicken

In the New York Times article, “Filipino Food finds a Place in the American Mainstream,” Ligaya Mishan provided an appetizing introduction to Filipino cuisine and its rich cultural heritage. She delved into the flavors and natural resources that inhabit the core of Filipino cooking. I liked her borrowed quote from the venerable Doreen Fernandez describing…

Pappardelle and Seared Beef Sirloin with Red Wine sauce

Basic Dough for Fresh Egg Pasta INGREDIENTS 2 cups all-purpose flour ¼ teaspoon salt 2 large eggs plus 2 egg yolks, beaten Semolina or rice flour, for dusting Once you’ve prepared homemade pasta by hand, you will keep going back to it time and time again for special occasions. Making pasta dough by hand takes…