(Julia Turshen [@turshen on Instagram] is offering food writing classes via Instagram Live with prompts and special guests M – F 2 PM EST while everyone’s at home due to COVID-19. These are my responses to her prompts.) I posted a modified Turon recipe using… Read More
It’s hard to imagine profanity out of your own parents, much less them picking at fish heads in the middle of class. Then again, food, like family, often skews bizarre rather than romantic.
It was about a week before my 2016 birthday when I got an e-mail from a certain Ms. Jacqueline Chio-Lauri with the subject line: “2nd Try: An Invite to a Filipino Food Anthology”: That second e-mail – apparently I missed the first – listed Filipin@… Read More
We wanted to explore ways in which global cuisines and flavors can be brought to local tables without losing the original spirit, adversely affecting other communities, and still appealing to the consumer (this is the Fancy Food Show after all!). Here are five things I learned from the panel:
I remember the first time I had kinilaw (kee-knee-lau…not the “law” in “lawyer”), Filipino cured seafood similar to the more well-known ceviche. It was a weeknight back in Saudi Arabia and my mom was hit with one of those rare nights of laziness so we bought… Read More