Far from the froufrou or overcrowded brunch spots elsewhere in the city, Pecking Order succeeds by keeping things simple and supremely satisfying, imbuing brunch staples with a punch of Filipino flair.
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Making taro ice cream in the home kitchen with real-deal taro is more than worth the small effort: the root's delicately sweet, vanilla-coconut flavor is brought out well by dairy, and the texture is as creamy as can be.
Easy to throw together and you make it ahead of time to make the morning easy!...
Refreshing Green Tea Lemonade (Starbucks Copycat)...
Delicious Baked Beans!...
Filipino Chicken Barbecue on skewers!...
A creamy, tangy fro-yo rich with mango sweetness and lime.
One of my favorite sandwiches ever: Vietnamese banh mi....
Coffee Panna Cotta with Bittersweet Mocha Sauce...
Whether or not you're going to the Great GoogaMooga this weekend, it seems easy to agree that their food and drink lineup is impressive. To highlight some of the dishes attendees can expect to see this year, our buddy Liza de Guia at Food Curated filmed behind the scenes videos at Landhaus, Jeepney, Northern Spy Food Co., and Joseph Leonard's.
As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo Road Cookbook is easy and fun to make (rice balls dough = tasty playdough), and his use of mango as a topping guarantees sweet success.
This tastes like butter, vanilla, and strawberries: a simple cake that's perfect for spring.
Incredibly rich and creamy gelato that tastes so fully of chocolate and hazelnuts that you won't need to touch Nutella again.
Vietnamese coffee ice cream is my favorite coffee ice cream variant and one of my favorite ways to take coffee, period.
Even the most diehard haters among you have to admit that a crust stuffed with cheese is pretty brilliant. No? Don't lie to me, people. I can see into your greasy souls. It's bread. Stuffed with cheese. Attached to PIZZA. You can grumble about execution, ingredients, flavor, etc., etc., but you've gotta admit that the idea itself is awesome. So what if we were to try to make it at home?
A basic New York-style pizza dough.
I've got to thank Kenji for this idea. He suggested a garlic-knot monkey bread as a Home Slice topic, saying it might be good to do before the big game on Sunday. The byword here is EASY. This is almost a twist-and-dump thing. You could make your own dough for this (here's a suitable recipe), but I just used store-bought pizza dough from the freezer section. You'll need 2 pounds. (Most store-bought pizza doughs I've seen come in 1-pound portions, often 2 to a package.)
Dead simple and a coffee fiend's dream come true, these cupcakes start with a base of fragrant espresso cake and a light "foam" frosting made of Swiss meringue and subtly flavored with milk powder.
Blondies are often too sweet for my taste, but the idea of adding subtly savory pine nuts to the dessert was too intriguing to pass up.
This pasta dish is about the interplay between sweet, plump shrimp and spicy red pepper flakes with sliced garlic giving every bite a slight spark.
Classic French bread pizza upgraded with a heavy does of garlicky butter, two cheese, and fresh herbs.
These giant, soft cookies are full of peanut butter, chocolate chips, and M&Ms.
Even if you have a minimal amount of equipment in your kitchen, it's possible to make great breakfast sausage that will take a plain old egg sandwich to something really spectacular.
Ever wanted to make Cheetos from scratch? In Classic Snacks Made from Scratch, Casey Barber presents her own interpretation: she creates a buttery, flaky base with flour and cornmeal, then bakes the puffs in the oven. These Cheetos are certainly different than the ones you'll find in the red bags, but they're still really darn good.
Is there anything better than a drop cookie? No rolling, cutting, or fumbling to transfer those delicate shapes to the cookie sheet. Just scoop and bake. You're now roughly 12 minutes away from indulgence.