food

Get your thumbs ready.

Here’s how to get rid of that Bird’s Custard Powder tin in your pantry—without Nanaimo bars.

This recipe is a nostalgic-but-novel homage to my childhood McDonald’s treats, and to memories of watching my mom’s nimble fingers as they deftly stuffed dumplings at the kitchen table.

The weight of authenticity in food shouldn’t be the immigrant’s to carry. It’s the impossible task of replicating conditions that will never exist again—not in our present-day kitchens, and not in the places we once called home.

Growing up, I’d wake up to the smell of chocolate instead of bacon and start my day with a bowl of champorado, a Filipino rice porridge. It felt illegal to eat something so decadent for breakfast: soft glutinous rice swimming in chocolate soup, made by dissolving tablea (tablets of ground roasted cocoa beans) in boiling water, and topped with evaporated milk. Our recipe is inspired by the original, using oatmeal instead of rice. — Isabelle Docto