Angela Dimayuga

For the clearest caramel and smoothest custard, ceramic or glass baking dishes work best for cooking this Filipino-American–style dessert.

Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.

These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family.

his roasting method simplifies and mimics the effects of traditionally boiled and deep-fried lechon kawali, the celebratory Philippine pork dish with crackling skin and succulent meat.

Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead.

This is not the bland, boring steak and onions you might have seen before—instead, bay leaves, lemon juice, and soy sauce lend fragrant, bright, umami-rich flavor to a succulent rib-eye.

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.