Melissa Miranda

Crispy-skinned chicken, velvety stewed tomatoes, and tender roasted vegetables come together in chef Melissa Miranda’s modern take on chicken afritada.

This eggless pudding gets extra chocolateness by using cocoa powder and melted bittersweet chocolate.

Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.

Use whatever sturdy greens you have on hand to create this simple but satisfying side.

Chef Melissa Miranda’s version of the Filipinx fish dish with a velvety-rich tomato sarciado sauce.

This is one of those times when just a few ingredients pay out big, resulting in a rice dish that bursts with garlic flavor.

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.