Our Most-read Stories of 2019
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Always worth another read. The 10 top stories that captivated you most in the year just passed.
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The Happy Home Cook: Seitan Bistek from Hotel am Brillantengrund
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At Hotel am Brillantengrund in Vienna, Chef Frezida Mangalino makes her seitan — a wheat-based meat substitute — in-house. This labor-intensive process involves kneading and washing dough, then simmering it with aromatics for 24 hours. If you don't have that kind of time on your hands, you can make a quick vegan bistek using store-bought seitan.
Read MoreLast Christmas
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A father’s advice to her immigrating daughter always gives a warm glow to her Christmases away from home.
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Modern Pilgrims Find Each Other in Northern Spain
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Seeing Northern Spain with modern tourists from the Philippines.
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.
Read MoreIn Spain, Coro Kudyapi Finds Roots and Home in Music
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Meet the Fil-Spanish youth choir that’s becoming an institution in Spain’s Filipino community.
Read MorePinoy Rigger Keeps Acrobats, Trapeze Artists Safe at Cirque du Soleil’s ‘Amaluna’
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Emille Morales “ran away with the circus” and now professionally rigs Cirque du Soleil’s high-wire and acrobatic acts safe for the performers and the audience.
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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.
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