the spread: bbq, red rice, fiinadene! it is a very warm winter in northern california. while the midwest and east coast are in a frozen tundra, we are walking around in open-toe shoes much too early! so i immediately think of barbecue season when warm weather hits. when locals speak of "barbecue" ...
pronounced: kah-reh, kah-reh.the spread: best served over rice and shrimp paste sautéed in lemon and garlic.i don't know of any other filipino dish as divisive as kare kare - when people love it, they are falling over for it and when people hate it, they immediately gag at the thought of peanut ...
i never heard of the actual use of the word estufao until adulthood. it was rare that i ate home-cooked Chamorro food growing up, unless we were at a fiesta. i grew up in Yigo and this should explain my fiesta know-how. the one and only chammoro dish my dad would cook religiously is kadun ...
The spread: corn soup with crab and coconut milk. Serve with biscuits or in a bread bowl.how fitting it is to be immersed in home-inspired cooking at the pinnacle of the lenten season. guam's local population is almost entirely catholic. this meant abstaining from meat every friday of the 40 ...
The spread: fried chicken, finadene, and red rice. All three such staples of indulgent, gluttony-ridden ingesting. In grade school, this trio of goodness was only served on Fridays. And the T.hank-G.od-It's-FriedChicken was a glorious meal that automatically meant you'd be inhaling ...
for all my years being off the island of guam, i have been striving to harness my experiences of being away from home. this unique yet familiar perspective of not only being away from guam has affected every aspect of my life and none moreso than the food - the food i cook, eat, critique, cultivate, ...
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