This is a “necessity is the mother of invention” kind of recipe, borne from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger. Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese.
The flavors of this fish are out of control super spicy, super intense, super delicious. This recipe moves fast, though, so stay on top of it by prepping and lining up your ingredients before you start cooking. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast.
Developer Louiie Victa spruces up a weeknight Filipino adobo with puréed and caramelized pineapple, inspired by his childhood trips to Tagaytay, a city South of Manila.