If there's one dish that Filipinos can agree to disagree about, it's adobo. Each region, each family, each person has individual ways of cooking this most Filipino of dishes (no matter its origins) and each one thinks that their way is the best. It's no wonder then that the announced plan of the Philippine Department of Trade and Industry (DTI) to "standardize" the cooking technique for adobo and other popular Filipino dishes landed like a volcanic eruption, uniting Filipino chefs and foodies in the Philippines with their counterparts abroad in condemning the move. PF Correspondent Rene M. Astudillo collated the best reactions in "Much Ado About Adobo."

And since we're already on the subject (and probably already craving the taste), here are reposts of four different adobo recipes for the Happy Home Cook:

The Happy Home Cook: Amboy Adobo By Chef Alvin Cailan

The Happy Home Cook: Adobong Dilaw By Lyn B. Gamboa

The Happy Home Cook: Adobong Malutong (Adobo Flakes)

The Happy Home Cook: Adobong Baka (Braised Beef In Vinegar)

Also featured in this week's issue are two performance artists -- one focused on dance, film and the written word; the other in music fusion. Though very different from each other, the two share the passion for their art and their Filipino roots. SAMMAY, the artist originally known as Samantha Peñaflor Dizon is profiled by Lisa Suguitan Melnick while Fil-Canadian bassist/composer Chris Trinidad is introduced by Virgilio A. Reyes, Jr.

Two prominent Filipinas who have earned their places in Philippine history died on the same day this week. We pay homage to Nini Quezon Avancena and Celia Diaz Laurel, both of whom enriched our culture with their style, grace and advocacies. Here are Rappler's tributes to the two:

https://www.rappler.com/nation/zeneida-nini-quezon-avancena-dies

https://www.rappler.com/entertainment/theater/theater-actress-celia-diaz-laurel-dies

Video of the Week: Digital Nomads