Discover 20 irresistible Filipino recipes that will delight your taste buds! From savory adobo to sweet ube jam, explore authentic dishes and flavors that will bring the vibrant cuisine of the ...

1. Roast the peppers directly over a gas flame or charcoal grill, turning frequently until charred all over. (Alternatively, preheat oven to 400 degrees, line a baking sheet with foil, place ...

1. Bring a small saucepan of water to boil over high heat. Cut the tops off the peppers and remove any seeds. Cut the peppers into half-inch wide strips and set aside. 2. In a medium (4-quart ...

Combine the vinegar, garlic, ginger, chiles and pepper in a small bowl. Stir well. 5 minutes. Makes about 1 cup. Make ahead: The filling can be refrigerated in an airtight container for up to 3 days.

Chef Paul Prudhomme's recipe was part of a story on what to do with extra Easter eggs after hiding them. Use on salads, avocados, fish or chicken. Plus, it has a bonus recipe for Hot Pepper ...