This is the black pasta to end all pastas. I first tried this Squid Ink Linguini Aglio Olio from The Daily Catch seven years ago and have been enamored with it since then. There’s homemade black linguini, ground calamari, olive oil, garlic, and anchovy. Each bite is slippery and garlicky, with chewy bits of ground squid. The entire dish is seasoned perfectly, finished with some bright parsley, and served right in the pan.

August 14, 2017

Kesong Puti and Me

Kesong puti is a local Filipino white cheese made from pure carabao’s milk. It is essentially fresh buffalo mozzarella, but more tart, and softer than any other cheese I can think of, with a...

This is no ordinary bread pudding from Henrietta’s Table. This is their signature Chocolate Bread Pudding with Rum Caramelized Bananas and Vanilla Ice Cream.  Read that again slowly and salivate. Softest bread with a...

So we have buttery toasted brioche, creamy spicy mayo, crunchy salty bacon, sharp cheddar, and soft perfect eggs. The combination of flavors and textures taste decadent and made the ultimate breakast treat. This was...

True life confession: I used to not like donuts. I saw the light a few years ago and has since made up for more than a lifetime’s worth of donuts, beignets, crullers, and other...

I started very young. My love for all things ube began with the luscious ube halaya (ube jam) that my great aunt Lola Conch would make at home. I would wait impatiently for hours...

My heart starts beating faster. My mouth starts to water. My tummy starts to rumble. When I see pig ears on a menu, I must try it. This is the Pig Ear Pad Thai...

This mouth-watering dish of gravy fries from Strip T’s is not just Dish of the Week, but also the most indulgent side dish I have consumed this year (so far, we’re only halfway through the year…)...

No-churn coffee ice cream, no ice cream maker needed, with simple every day ingredients. And to make it even better, I added "cake pieces" aka mini Nilla wafers