Food Without Borders

I am not a big fan of lamb. Though I’ve tried it so many ways and have felt a lit­tle uncul­tured in not lik­ing it, I don’t seem to have a taste for it. Now, I love gyros — but I guess since it’s mixed with beef and is supremely salty that doesn’t count. Or […]

Read the full story

It really is true what they say — there are as many adobo recipes as there are peo­ple who make it. I decided I would write down my recipe which I con­sider to be a very good ver­sion of a Fil­ipino adobo. I like my adobo chicken crispy but not with too much oil. My […]

Read the full story

Grow­ing up, Sun­days were reserved for homey meals — soul food, com­fort food, fam­ily food. I like to the con­tinue this tra­di­tion with my wife and kid. So every Sun­day I try to make some­thing a lit­tle extra spe­cial. Sun­days are my day to use [uhmmm..] but­ter, oil or coconut milk. It’s my day not […]

Read the full story

Most non-Koreans’ first intro­duc­tion into Korean includes some type of Korean bar­beque — the best known of which is bul­gogi. Bul­gogi or Korean bar­beque is sir­loin mar­i­nated in a sweet, and salty mix­ture of soy sauce, gar­lic, and gin­ger, then quickly grilled. It is often served with rice, kim­chi, and other veg­eta­bles. I decided to […]

Read the full story

Kaldereta, also spelled Caldereta is a hearty Fil­ipino dish orig­i­nat­ing out of Spain. The name Caldereta comes from the the span­ish “caldera”, mean­ing cook­ing pot. In most of Spain caldereta is made with lamb, beef, or goat.

Read the full story