Cooking Fried Chicken, Beyond the Bucket Frying at home opens up a whole world of katsu, karaage, schnitzel, and mochiko chicken. Story: Jenn de la Vega
Cooking Fry Yourself a Fish Sandwich The combination of breaded white fish, tartar sauce, and a slice of American cheese has always been here for us. Story: Jenn de la Vega
Cooking There’s Only One Day to Eat Chili: The Next Day And here’s how you can add a little extra spark on day two or three. Story: Jenn de la Vega
In Residence A Salad, a Condiment, a Sandwich Filling Like sauerkraut and Indian pickle, Filipino atchara started out as a way of preserving vegetables, like green papaya, without refrigeration. Today it’s a favorite crunchy topping for pulled pork, or it can be eaten as a salad on its own. Story: Jenn de la Vega
In Residence Setting the Rules of Wedding Catering on Fire Wedding traditions are constantly changing and adapting. So why are we still following the same old formulas for wedding catering? At my … Story: Jenn de la Vega
In Residence Spoon Over Fork At the Filipino dinner table, spoons rule over forks and knives. There’s a story. As a kid, one of my chores was … Story: Jenn de la Vega
In Residence Gossip at the Lumpia Table Communal construction and discord about one of the most ubiquitous party dishes of the Philippines. Hot out of the frying oil, barely … Story: Jenn de la Vega
