To make sure you always have the perfect amount of this fiery canned ingredient at the ready, it is best to keep it stashed ...

Amelia Rampe — chef-trained at the Institute of Culinary Education — is the former senior food editor for Food & Wine with more than a decade of experience in food editing, recipe developing, and food ...

When we want to add more heat to a dish, we typically reach for fresh chiles or condiments like sriracha or sambal oelek. But there's one more you should add to your arsenal: chipotles in adobo.

Eggplant adobo with egg brings together fried eggplant and boiled eggs simmered in a soy–vinegar sauce with oyster sauce for ...

In many Latino kitchens, adobo seasoning isn’t just an ingredient—it’s a tradition, a flavor that connects generations of families. Growing up in Queens, New York, I remember watching my mother season ...

I’ve eaten a lot of adobo in my life. Growing up in a Filipino household meant that we ate classic Filipino recipes like adobo, the national dish of the Philippines, on a weekly basis. Sometimes it ...

Of the many important culinary lessons I learned growing up in a Puerto Rican household, there is one that has stuck with me the most: never let your adobo supply diminish. Adobo (not to be confused ...

You know those recipes we hold near and dear to our hearts because they really are the greatest of all time? Well, our Greatest Recipe of All Time series is where we wax poetic about them. Today, ...

“You Filipinos may have invented chicken adobo,” says Chuck Miller, a.k.a. Daanaxh.ils’eikh, the cultural liaison of the Sitka Tribe, “but we Tlingit perfected it.” A professional storyteller, he has ...

MANILA, Philippines — Today’s animated Google Doodle celebrates Adobo, the first Filipino food to be featured in the platform. "Adobo is an important part of the story of Filipinos. It is an evolving, ...