We may receive a commission on purchases made from links. Adobo is the celebrated national dish of the Philippines for good reason. A classic "low and slow" cook, adobo involves a lengthy marination ...

Make the adobo sauce: In a bowl, stir together white vinegar and soy sauce. In a pot, combine onions, garlic, black pepper, star anise, bay leaf and vinegar/soy mixture. Bring to a boil and cook until ...

I love this recipe because it's very representative of me. Not only is it the national dish of the Philippines, but it's also a dish I grew up making with my Lola. Somehow, her adobo always beats mine ...

Da Adobo Fiesta plate ($22) with adobo fried rice, lechon kawali, fried chicken wings, lumpia, steak and garlic shrimp “The lumpia is also my mom’s recipe,” he adds. “It looks easy to make, but it ...

“When you're eating adobo, it reminds me of grandmother's cooking. It brings comfort and soul to the table.” Today on Passport Kitchen, Filipino Chef Anton Dayrit returns to Epicurious to make his ...

A local couple turned their 20-year dream into reality with a restaurant named after their son's childhood nickname.

Several weeks ago, a reader emailed to politely point out that my po’boy roll at Imbibe wasn’t stale, as I’d written in a previous column—it was Leidenheimer bread, an intentionally crunchy bread that ...

It's super savory, umami-packed, vinegary, garlicky, sour, slightly sweet, sometimes a little spicy and always comforting — everything you could want in a dinner, especially one that's easy to make ...