Chef Angela Dimayuga's family-filled, flavor-packed, all-hand-on-deck holiday feast is one for the books
The menu changes from year to year, but for Christmas to feel like Christmas, we always need a showstopper, like the whole pig my grandmother requested last year. Filipino food is incredibly eclectic because the islands’ history is full of traders, occupiers, and missionaries, each of whom brought their own ingredients and dishes—from
to macaroni salad. When our extended family moved to the Bay Area before I was born, they brought all of those international flavors with them in a combination that reflects the Pampanga province but also their individual tastes and talents.My grandmother Josefina is 99 now, and she can’t cook anymore, but she’s still super-serious about food. A few years ago I finally convinced her to teach me how to make her famous-stuffed whole chicken.
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