A fruity and refreshing mango and tomato salad that pairs very well with grilled seafood. Add a dressing of 2 tablespoons vinegar and 1 tablespoon fish sauce, omit the cheese, and it becomes a Filipino mango tomato salad. EQUIPMENT: chef’s knife, cutting board
Camarones Borrachos Y Callo (Drunken Shrimp and Scallops)
Watermelon Margarita
Chicken Paprikash with Barley, Instant Pot
Quick Pickled Red Onions
Coconut Shrimp Aguachile (Ceviche)
Oven-baked Pork Spare Ribs
Aloo Matar (Potatoes and Peas Curry)
Authentic Menudo, ‘Easy’ Version
The Perfect Mojito
Shrimp, Fresh Mushrooms, and Glass Noodles