Filipino American Food: Finally, The Next Big Thing?
byBack in 2012, bizarre foods aficionado Andrew Zimmern predicted Filipino food would be the next big thing, as if it were some burgeoning food…
CHASE VALENCIA: The Brother Act
byThere have been quite a few trends gaining traction in the L.A. culinary scene. Filipino food and pop-up dinners are among two of them….
YANA GILBUENA: The Globetrotter
byYana Gilbuena may be petite, but she has a large, ebullient personality. Her laughter fills a room, and her voice is expressive and melodic….
PJ QUESADA: The Movement
byBy day, PJ Quesada serves as Vice President for his family’s 46-year-old company, Ramar Foods, manufacturers of frozen Asian cuisine (think Orientex and Magnolia Ice…
Hmong New Year When Grandma Was Alive
byMy grandma was a medicine woman, a healer, and a shaman. Each Hmong New Year, the entire family came together to uphold our spiritual…
‘Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn,’ by Dale Talde
byWe’re not supposed to judge books by their cover but how about their titles? It feels deliciously brazen of former Top Chef standout Dale…
Recipe: Dale Talde’s “Pepperoni Pizza ‘Very Warm’ Pockets”
byPepperoni-Pizza “Very Warm” Pockets Makes 8 You may front like you never liked Hot Pockets. But if you grew up in the ’80s, you…
Saigon Subs
byWhen the French landed in Vietnam two centuries ago, the first culinary thing they taught the natives was the baguette—without which no Frenchman, missionary…
Recipe: Classic Deluxe Saigon Sub
byClassic Deluxe Saigon Sub By Andrew X. Pham Read Andrew X. Pham’s story, Saigon Subs. 1 baguette (or 2 demi-baguette totaling 20″-24″ long) 4…