This dish can be ready in about an hour by using boneless, skinless chicken thighs and a quick 25-minute adobo sauce. While ...

Add 1 Tbsp of oil to the pot. Brown the chicken skin-side down in batches for about 8 minutes per batch, until golden and the ...

From adobo ice cream to jellied eels, Omar Shah, the restaurateur behind Ramo Ramen, Mamasons and newly opened Belly tells ...

From zingy trout kinilaw to smoky chicken inasal, restaurateur Omar Shah shares two vibrant dishes that showcase why Filipino ...

In almost every Meranaw kitchen, the sharp scent of sakurab, the sizzle of chili, and the warmth of ginger fill the air. These are signs that palapa is being prepared. More than just a condiment, it ...

Chef Vicky Ratnani’s Omny brings fiery global flavours to a modern Indian table — grilled meats, creative rethinks of ...

From playful new amenities for kids to elevated food and drink options for adults, Hue continues to be a spot for all ages.

Mexican food never needed a national holiday to earn American enthusiasm, but the U.S. still turned Cinco de Mayo into a full-blown celebration of tacos, tequila, and every type of salsa.

At a party and fund-raiser put together by trans artists and activists, guests ate Filipino food and danced to Euro-pop by ...

Kay Chun’s chicken arroz rojo combines summer’s corn, jalapeños and early tomatoes with boneless thighs and rice for an ...

Birthdays are a big deal, so you have to pull out all the stops—including a delicious, home-cooked meal. What’s say you bring ...