The house-made ricotta agnolotti from Maple & Ash in Chicago is so delectable, that I considered ordering a second plate, while I was still chewing my second bite. While this is pretty common wishful...

Let’s talk about how the beef tartare from Townsman is so good, you might actually forget that you’re eating raw meat. The meat itself tastes clean, with the perfect tender consistency – not too firm...

August 28, 2017

Ube Cheesecake Bars

These cheesecake bars are incredibly easy to make, and combines two of my very favorite things in the world: cheesecake and ube. I made simple cheesecake bars - so simple, you only need one...

This is the new burger from Waypoint in Harvard Square, Cambridge MA. Double patty (same burger grind as their sister restaurant Alden & Harlow), celery root bun, a bacon and Cabot clothbound cheese spread, tonnato sauce,...

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...

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...