In cities across the country, they're proving that Filipino cuisine has always been a movement and not a moment. Khushbu Shah is a writer and contributing editor for Food & Wine, having previously ...
The glossy, crispy skin and juicy meat of charcoal-roasted lechon; the charred gelatinous pork fat at the end of a barbecue skewer; the hearty marrow-enriched beef broth of bulalo: These are some of ...
Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...
Technically, Chicago doesn’t have a Filipino neighborhood. But Julius Tacadena, the chef and owner of Kanin, thinks a gastronomic Little Manila could be brewing in a small pocket in and around ...
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