Migas are Spain’s beloved “crumbs”—a rustic skillet of torn stale bread slowly fried in olive oil with garlic, paprika, and pork drippings until the pieces turn toasty outside and tender within. Born on the road with transhumant shepherds
I was nineteen the first time I dared to swirl the cazuela myself. My mother hovered, arms crossed, while the garlic and guindilla hissed in a sea of olive oil. “Sin prisas,” she said. No whisk, no blender—just a gentle wrist and faith that cod
Hola, food lovers! I’m a young Spanish chef with a passion for sharing the hearty flavors of my homeland, and today I’m excited to walk you through making Fabada Asturiana—a soul-warming dish from Asturias, Spain
Patatas Bravas is a classic Spanish tapas dish that brings together crispy fried potatoes with a smoky, spicy tomato sauce and a dollop of garlicky aioli. Originating from Madrid, this flavorful combination is a staple in Spanish cuisine
Hainanese Chicken Rice is a beloved dish that originated from the Hainan province of China but has become a culinary icon in Malaysia and beyond. This flavorful dish features tender poached or steamed chicken served with fragrant rice
Penang Laksa, also known as Asam Laksa, is a beloved Malaysian dish hailing from the vibrant island of Penang. This tangy, spicy, and aromatic noodle soup combines a rich fish-based broth with tamarind’s sour notes,
I’m a young Chinese chef passionate about sharing the flavors of my heritage, and today I’m thrilled to guide you through making Sliced Whelk in Red Vinasse, a traditional Fujian delicacy. Known as Hong Zao Lu Si (红糟渌鲳),
Hey there, food lovers! I’m a young Chinese chef running my bustling food cart here in Hong Kong, and today I’m excited to share my take on Oyster Omelette, a beloved dish straight from my Fujian roots.
As a young chef growing up in the coastal province of Fujian, I remember the comforting aroma that would fill our kitchen every time my grandmother prepared her famous sea clam and chicken soup.
As a young chef from Fuzhou, Fujian, I grew up with the legend of Buddha Jumps Over the Wall whispering through our family kitchen. My grandmother used to tell me stories of this dish, a culinary masterpiece so fragrant it could tempt even a vegetarian monk