Round two of The Minimalists features chef Holly Haines showing Kate Bittman the versatility of adobo. “Every Filipino home has their own version of adobo. And it’s essentially five standard ingredients: soy, vinegar, garlic, bay leaves, and peppercorns. The ratio of vinegar to soy sauce changes, or the amount of garlic changes, but basically, you can adobo anything.”
We first met Holly through our former publication, Heated with Mark Bittman, where she wrote a series called, ‘In the Kitchen with Eartha & Angeles,’ on what she imagined it would be like to cook with her Black and Filipino grandmothers, neither of whom she ever got a chance to know. She became a Heated regular, and we became a crew of Holly Haines superfans. If you don’t follow her on Instagram or bookmark her website, you must. Check out the video for more.
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.