Rich, unctuous pork adobo – meltingly soft meat flavoured with sea salt, coconut or cane vinegar, peppercorns and bay leaves – is popular with Filipinos from farm workers to the president, says food ...

MANILA, Philippines — Adobo is considered as the Philippines’ "national dish," although unofficially. This is because it is one of the most well-known Filipino dishes and a top favorite, too! Ask any ...

MANILA, Philippines — “Adobo Queen” chef Nancy Reyes-Lumen recently launched a cookbook that features over 20 fancy and practical Adobo recipes using US poultry such as chicken, duck and turkey.

You know those recipes we hold near and dear to our hearts because they really are the greatest of all time? Well, our Greatest Recipe of All Time series is where we wax poetic about them. Today, ...

Myke “Tatung” Sarthou finds it hard to say no to people. When he started cooking—borne out of passion and family history than a formal education—for friends at his home in Quezon City, splendid tales ...

Amelia Rampe — chef-trained at the Institute of Culinary Education — is the former senior food editor for Food & Wine with more than a decade of experience in food editing, recipe developing, and food ...

We have made several visits to Taal, Batangas, over a span of 20 years. Each visit has shown us remarkable positive changes. The first time we saw Taal, it was not much different from what it looks ...

Adobo is one of those dishes for which there are almost as many recipes as there are cooks. The only thing they all have in common is vinegar, garlic and pepper; the dish can also include soy sauce, ...