Vietnamese Pork Pintxo with Shrimp Fried Rice

I love and miss Vietnamese food more than anything else on this island, except for maybe Alaskan salmon or dungeness crab. The barbeque pork that you get in bun cha sometimes, or bahn mi, is sweet and aromatic. Put it on spicy fried rice with fresh herbs, serve it with cold glass noodles and nuoc cham with mint …

Weekend Cooking Fun Continued: Black Bean Soup, Collard Greens, and More Bread

Whenever I start making bread I can't stop myself. There's no reason for me to have four loaves of bread in the house. Baking, especially bread, is a meditation. This second batch is organic whole wheat, and I used molasses instead of sugar or honey. The taste difference is amazing. Sweet and nutty with an …

Chicken Adobo

This is a recipe my aunt and uncle taught me as a kid, which I believe they learned when in the Peace Corps in the Philippines, though I think my dad made it for me and my brothers long before that. We used to ask him to make this dish all the time. It's sweet, …

cooking an octopus

I try to be a humble cook. I don't take compliments well. I don't like to brag. But when it comes to octopus, I have to. This might be the best octopus dish I've ever eaten. The tentacles are cooked in a salty vegetable or chicken stock for an hour until they're soft. We roll …

chipotle-cinnamon braised pork shoulder

I've been working on this recipe for a while now and it gets more delicious every time. The result is fork-tender shredded pork that is great in soups (see posole), excellent in tacos, empanadillas, whatever you want. The less I talk about it, the better. Here's the version I made tonight at Mark's house. The …

the ever-essential nuoc mam

Here's our recipe for nuoc mam, the essential Vietnamese fish sauce that I use a lot. I can't get enough of it. It's nice to make a batch of this and have it in your fridge for later use... in any and everything. In the restaurant we quadruple this recipe... we throw the solids in …

Notes of a Papaya Thief

Welcome After many years of debate, travel, lost and found-ness, thousands of dollars spent in restaurants across the world, stints at scores of restaurants from busboy to server, prep to line cook, and finally co-owner and chef of a small restaurant in Puerto Rico, I’ve decided to try to write about it all. But where …