It’s Filipino American History Month and what better way to celebrate than with a delicious Filipino classic. The Filipino cuisine has been around since the 16th century. It is a slow cooked meal that consists of meat marinated in soy sauce, vinegar, garlic, bay leaves and black peppercorns. There are many
One day I had greens like coriander and mint laying around in my fridge and decided to make a salan or curry out of it. I don’t know about you, but I love coriander. I would describe this meal as fresh and tart. The lemon juice is what brings the
It’s Hispanic Heritage month and with that comes a variety of delicious, spicy and versatile dishes that reign from many Latin regions around the world. Chicken tinga is a classic Mexican dish originating in Puebla, but it is now consumed throughout central and southern Mexico. This dish can be found
Although this dish is quite simple, the ingredients marinated in the chicken bring out a unique taste and can be marinated longer.
Nothing’s better than getting a fresh Chicken Shawarma from your local Halal cart guy topped with creamy garlic sauce and fresh veggies. Chicken Shawarma has been around since the 19th century and originated in the Middle East. Since, it has become an extremely popular street food in a variety of
Summer is almost over and that means it’s time to take advantage of all the nutritious, colorful, seasonal vegetables. Ratatouille brings in a variety of vegetables arranged in a beautiful pattern to make a tasty dish that looks like a work of art. Originating in Nice, France, this dish has
Brothers Anwar and Osama Mansour say that they use their mother’s and grandmother’s recipe, presenting authentic Palestinian dishes.
Looking for a quick and easy dish to whip up after a long day? I’ve got the recipe for you. The dish is called Spinach n’ Tofu, which is a twist on Palak Paneer.
Looking for a fun and delicious activity to do with friends and family? I’ve got the spot for you.
Gnudi literally translates to naked in Tuscan dialect. Ricotta gnudi is essentially a “naked” ravioli coated in a light layer of semolina flour. This dish is similar to gnocchi, but instead of using potato, creamy ricotta is the main filling for these pillowy dumpling like balls. It can also be
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