Add Yahoo as a preferred source to see more of our stories on Google. Sturdy and sustainable, full of fragrance and flavor, banana leaves can steam, roast, bake and more. Victor Protasio / Food ...

Every party needs a centerpiece, and a whole grilled fish is one of Standard International hotel group creative director Angela Dimayuga’s favorites. When it’s wrapped in banana leaves and ...

Many of Angela Dimayuga’s childhood parties revolved around adobo. This is her play on it using fish instead of the traditional pork or chicken. The sauce has the same salty-sour balance from soy ...

I often crave tamales. When that craving hits, I’ll make a dozen or two, enough for dinner and lunch for my auntie and me, plus some to toss into the freezer for those midweek meals when we want ...

Though Denise Himmelberg works full time, she still feeds her passion for food and entertaining. She and her husband Mike, who have two daughters, live in Kansas City, north of the river. Q: Where did ...

Banana leaves give an aromatic flavor that’s quintessential to Philippine cooking. Because they are abundant in the terrain, they are used as wraps to serve food in. And don’t worry — they’re easier ...

Long before plates were piled in cupboards, meals were eaten on leaves. Eating on leaves is not just about tradition; it is instinctive, useful, and surprisingly thoughtful. A warm leaf delivers ...

Devoted foodies and restaurant newbies love Foobooz. Sign up now for our twice weekly newsletter. My mother used to tell me that the best way to judge a cookbook is the least judgmental. In her ...

(Because they lack a woody stem, banana plants technically aren't trees.) Missionaries, or possibly Spanish conquistadors, brought the banana plant to Latin America. There the natives made it their ...

Rootsy, personable little Banana Leaf introduced Houstonians to the cross-cultural delights of Malaysian food, in which currents of Malay, Chinese, Indian and Indonesian cooking mesh to create a bold, ...

Before foil, parchment or cling wrap, Indian kitchens had their own clever hack: leaves. A banana leaf, a turmeric leaf, even a sal leaf could become a plate, a vessel, or a natural steamer. They didn ...