Mash-ups always happen in my kitchen.  Afterall, living with my transplanted husband, Chef Kevin Mize, from southern USA and my best friend, Master Chef Dan Ricci, an Italian American foodie, our pantry is just as varied as Santi's deli.  Okay, almost ( Read more... )

On a rainy day, lots of Filipinos love cooking arroz caldo or tinolang manok. The traditional tinolang manok recipe includes a whole free range chicken with the adidas (chicken feet), gizzard, liver, heart, head (beak cut off) and blood. For the vegetables, green papaya and chili leaves or Moringa leaves. And for the arroz caldo, it's almost ( Read more... )