Stories, recipes, and traditions from our artisans
Adobo is the dish that shows up more often than any other on a Filipino table. It is on Tuesday nights, in packed lunches, at handaan, in balikbayan boxes, and at fiesta tables...
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A lumpia tray is a piece of Filipino hosting shorthand. Guests glance at it before they lift a piece, and that glance decides whether the food reads as festive or as leftovers ...
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Key takeaways Lechon leaks hot fat and heavy juice, so a wide, thick hardwood board handles it better than any ceramic platter you own. Acacia works because it is dense enoug...
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Key takeaways Acacia wood does not draw heat from sinigang the way thin ceramic or stainless steel does, so the last spoonful tastes closer to the first. Wood is naturally no...
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Kare-kare is one of those dishes where presentation does heavy lifting. The flavors are unmistakable. Beef shank or oxtail simmered until the meat slips off the bone, vegetable...
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There is a reason Filipino food and wooden tableware feel right together before you can articulate why. Our cooking moves between the saucy and the bright, the charred and the ...
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