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 ...

Lumen, oftentimes called the “Adobo Queen,” said that many people had forgotten a crucial step in preparing their Adobo.

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

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

Meanwhile, light a grill. Brush the chicken with oil and season with salt and black pepper. Grill over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer ...

Hot & Soul is a tiny, eclectic new restaurant in Mid-City from a pair of lifers in the local dining scene. It's taken over a ...

Chef Dan Kluger starts with turkey and chicken pieces, soaking them in a salt-sugar brine, before grinding the meat and ...

These owners put their hearts in these operations, now’s the time to pay tribute to some of the local spots that closed their ...

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

Serving Angelenos since 1923, El Cholo pioneered California-Mexican comfort food before it was cool. Their green corn tamales ...

Credit: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen Once you've cooked your chicken breasts to perfection, the sauce possibilities are endless. We've included ...