Where Good Food Declares ‘We’ve Arrived!’
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Musang’s menu is distinctly Filipino so as not scandalize Mom’s palate, but with continental accents.
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Dalagang Bukid: Mountain Maiden of the Seas
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Meet the fish namesake of cloistered Panay Bukidnon maidens of the mountains.
Read MoreConnecting the Pots, Food from the Philippines to America
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Malou Perez-Nievera’s cookbook records an expatriate’s culinary journey.
Read MoreSisig Bangus at Hotel am Brillantengrund
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Fashion, art, culinary diplomacy and Filipino food in Vienna.
Read MoreThe Happy Home Cook: Biko Kulabasa - Rice Coconut Cake with Squash
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Biko Kulabasa, made with kabocha squash, often appeared at our family’s holiday table during my childhood in the Philippines. There was something appealing about the dark yellow, sticky rice cake, the granules plump and glistening and the entire round delicacy ensconced in a bilao (woven flat basket) lined with banana leaves.
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The Happy Home Cook: Calandracas
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In the cookbook, Republic of Taste: The Untold Stories of Cavite Cuisine, author Ige Ramos, food scholar and historian, chef, book designer and artist described the origin of the Caviteno soup Calandracas, traditionally served during Christmas and the New Year.
Read MoreA Filipino Restaurant for Filipinos
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No fusion cooking from Bebot, just ‘Filipino soul food.’
Read MoreSurprise! A Filipino Table in Tbilisi
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Craving sisig or crispy pata in Tbilisi, Georgia? No problem.
Read MoreFood Historian Ige Ramos Serves Cavite’s Unsung Cuisine
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Get a taste of Cavite cuisine from a new food history book.
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