Pancit canton ($12) isn’t as common on Portland area menus as yakisoba or chow mein, but it should be. This stir-fried noodle ...

Amelia Rampe — chef-trained at the Institute of Culinary Education — is the former senior food editor for Food & Wine with more than a decade of experience in food editing, recipe developing, and food ...

Eggplant Adobo with Egg is a flavorful dish that combines crispy fried eggplant with a savory and slightly tangy sauce. The ...

This smoky and spicy chipotle chicken salad combines tender chicken, soft potatoes, and crisp peas and carrots in a creamy ...

“You Filipinos may have invented chicken adobo,” says Chuck Miller, a.k.a. Daanaxh.ils’eikh, the cultural liaison of the Sitka Tribe, “but we Tlingit perfected it.” A professional storyteller, he has ...

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Sargent Dining Commons filled with the aroma of pork belly adobo during Chef Lawrence Letrero’s visit to Northwestern Tuesday ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and ...

One of the core dishes of the Filipino cuisine currently spreading across D.C., adobo is a stew typically featuring assorted cuts of meat (and sometimes seafood) marinated in a base of vinegar, soy ...

She candidly says she’s the self-proclaimed “Adobo Queen,” lest other people ask inquisitively who anointed her as such. And she has been collecting adobo recipes from everyone which will soon be a ...