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 ...

Enjoy the comforting flavors of Filipino home cooking with savory adobo takway and creamy ginataang tilapia. These ...

Pancit canton ($12) isn’t as common on Portland area menus as yakisoba or chow mein, but it should be. This stir-fried noodle ...

“You Filipinos may have invented chicken adobo,” says Chuck Miller, a.k.a. Daanaxh.ils’eikh, the cultural liaison of the Sitka Tribe, “but we Tlingit perfected it.” A professional storyteller, he has ...

This smoky and spicy chipotle chicken salad combines tender chicken, soft potatoes, and crisp peas and carrots in a creamy ...

Sargent Dining Commons filled with the aroma of pork belly adobo during Chef Lawrence Letrero’s visit to Northwestern Tuesday ...

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In many Latino kitchens, adobo seasoning isn’t just an ingredient—it’s a tradition, a flavor that connects generations of families. Growing up in Queens, New York, I remember watching my mother season ...

One of the core dishes of the Filipino cuisine currently spreading across D.C., adobo is a stew typically featuring assorted cuts of meat (and sometimes seafood) marinated in a base of vinegar, soy ...