Filipino

All the oversized fun of a 6-foot deli sub, but with DIY bragging rights. Bonus: The pork shoulder can be made in advance.

Crispy on the outside, caramelly and soft within—you’ll find these plantain-stuffed turon disappear in an instant, especially when served hot with vanilla ice cream on the side.

Thick, tangy banana ketchup is key to this savory-sweet spaghetti, which features hot dogs, ground pork, and marinara as the base of a Bolognese-style sauce.

This comforting one-pan Filipino dish tastes like it requires hours of simmer time—but actually comes together in less than 30 minutes.

Sweet-salty peppery beef, crunchy garlic rice, and a runny fried egg make this Filipino breakfast perfect for any meal of the day. 

Crispy-skinned chicken, velvety stewed tomatoes, and tender roasted vegetables come together in chef Melissa Miranda’s modern take on chicken afritada.

Glutinous rice flour gives these coconutty waffles (inspired by the Filipino cake bibingka) their delightfully chewy texture. And although it seems paradoxical, they’re gluten-free, too.

Chef Harold Villarosa turns the Filipino staple kare-kare into a peanutty-buttery condiment perfect for spooning over any shellfish.

The Filipino dessert layers shaved ice and condensed milk on top of all sorts of texturally contrasting ingredients for a deliciously chewy, crunchy, creamy, sticky, and refreshing result.

Fruity and nutty, creamy and crispy, this Filipino sans rival (that’s “unrivaled” in French) is the most beautiful dessert you’ll make this year.

Puréed and caramelized pineapple spruce up Filipino adobo while keeping it simple enough to pull off for a weeknight meal.

Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.

Use whatever sturdy greens you have on hand to create this simple but satisfying side.

Chef Melissa Miranda’s version of the Filipinx fish dish with a velvety-rich tomato sarciado sauce.

This eggless pudding gets extra chocolateness by using cocoa powder and melted bittersweet chocolate.

This is one of those times when just a few ingredients pay out big, resulting in a rice dish that bursts with garlic flavor.

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.

Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness.