peppers

  • Bicol Express

    I’m not a Bicolana so I don’t make any claims of authenticity for this dish. However, we did have several Bicolanas as household helpers when I was growing up, and my favorite, Ate Irene, would cook this dish once in… Continue reading

  • Poulet Basquaise (Chicken Basque-Style) for St. Bernadette’s Feast Day, April 16

    When we visited Lourdes in 2008, we ate a chicken dish at this restaurant, but I don’t remember much about it except that it had a winey sauce with a bit of bite, and that it had peppers, which I… Continue reading

  • Chop Suey, a repost

    A recipe I originally posted in 2005 at b5media’s Noodles and Rice (now Blisstree). Chop Suey has long been rumored to be an American creation rather than a Chinese one. A search around the ‘net will show you just how… Continue reading