The first time Jill Damatac made adobo, when she was 26, she boiled the meat for two and a half hours, until it was purged of ...

This classic chicken recipe is cooked the way grandma used to — slowly, lovingly, and full of flavor. Whether it’s pan-fried or braised, it’s juicy, tender, and wrapped in nostalgia with every bite.

Perfectly seasoned chicken tenderloins, oven-roasted vegetables, and a cool, creamy homemade tzatziki sauce—all nestled ...