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March 1st Recipes Start Here
Mar 1st Podcast
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It’s Tasty Try-It Time!
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Enjoy savory to sweet aromatic adventures with us as we open the door to a Filipino sea-to-sweet fusion of recipes. We want to encourage our followers to experiment with exciting Filipino ingredients such as sea grapes, pandan leaves, and sweet sausages. Then gather up some inspiring ideas from Genie Kwon and Tim Flores that are used at their Two-Michelin-starred Kasama restaurant in Chicago. They are the first Filipino restaurant to earn a Michelin star worldwide. Genie Kwon and Tim Flores elevate traditional Filipino flavors using classic recipes and refined/modern techniques, blending heritage/traditional with creativity in savory and sweet dishes. It’s time to think about discovery, sensory joy, and wellness for body, mind, and spirit.
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Sea Grape Salad with Sesame Dressing
Fresh and flavorful Philippine-inspired salad.
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About the Recipe: This vibrant salad features a unique combination of sea grapes, a type of seaweed with a fresh, briny flavor, and a colorful assortment of vegetables like lettuce, cherry tomatoes, onions, and cucumbers. The sea grapes are carefully rehydrated and rinsed to reduce saltiness, then arranged on top of the salad and garnished with edible flowers for an elegant touch. A rich sesame dressing made from sesame oil, soy sauce, rice vinegar, honey, tahini, ginger, and garlic, finished with toasted sesame seeds, is served chilled alongside the salad. This dish serves four and offers a refreshing blend of textures and flavors, perfect for a light meal or special occasion.
Yield: serves 4
pdf for Copy of Recipe – Sea Grape Salad with Sesame Dressing
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Kasama Filipino Restaurant Chicago
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Kasama earned its first Michelin star in 2022 (the first Filipino restaurant worldwide to do so) and was elevated to two Michelin stars in the 2025 Guide (announced in November 2025); a remarkable achievement. Unbelievable, but the star of the show is the nighttime tasting menu that we did not have the opportunity to enjoy during this visit.
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To show the popularity of the restaurant, this is the Augusta Blvd. entrance to Kasama Restaurant at Noon on Saturday Feb 28th showing a line of people waiting to gain entrance to the brunch/sandwich and pastry portion of their business.
It was relatively chilly overcast day in mid-30s with a slight wind and little sunshine, but people endured and it took roughly 45 minutes to negotiate the line to get to the entrance.
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Once inside, you were presented with an ordering station where you could order food for takeout, pastries, or hot Filipino influenced food that would be delivered to your table. 2 people would be seated almost immediately but 4 or more would take a while to get to the right table setup as the restaurant has only 30 seating stations. There was plenty of eager, smiling and friendly staff to deliver food and drinks to your correctly numbered table. This took about 5 to 8 minutes, and everything was served to us was correctly and boxed our pastry portions to take home. It was unbelievably efficient and we were impressed with how smoothly the whole process worked and the genuine congeniality/friendliness of the people waiting in line. You could order online takeout orders that allowed you to bypass the line and enter the restaurant at a special takeout station where you could pick up your order and exit immediately.
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Here is the breakfast sandwich station where the Filipino influenced longganisa (breakfast sandwiches) were being prepared in a high production fashion. They were really tasty and we enjoyed them. And a card was passed out to the last people in line who could enjoy the breakfast sandwiches before they quit making them for the day.
Photo Courtesy of Chef Tim Flores and Pastry Chef Genie Kwon of Kasama Restaurant
Baker and co-owner Genie Kwon is in charge of the pastries, and her husband, Tim Flores, handles the savory side, serving up a daytime menu that draws from his Filipino heritage. And the evening brings an upscale menu to the forefront of this restaurant that draws rave reviews, fully booked reservations, and I am sure brought the Michelin Stars to this restaurant along with their high style dining presentation.
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Ube Basque Cakes
Photo Courtesy of Chef Tim Flores and Pastry Chef Genie Kwon of Kasama and Food and Wine Magazine
About the Recipe: These tender and flaky mini cakes highlight the phenomenon of ube, a purple tuber native to the Philippines. The buttery cakes are filled with a creamy and mildly sweet ube pastry cream and tart huckleberries or blueberries. Jam could be used as a substitute. These cakes are then finished with a sprinkling of powdered sugar. At Kasama restaurant and bakery, they create a powdered sugar shape of the sun design from the flag of the Philippines over the top of each cake.
Link to Food & Wine Copy of Original Recipe
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Kasama’s Mushroom Adobo
Photography by Laura Murray – Photo Courtesy of Chef Tim Flores and Pastry Chef Genie Kwon of Kasama Restaurant
About the Recipe: Would you like a meat-free version of Adobo? This recipe is a creative take on the classic Filipino adobo and uses hearty mushrooms in place of the traditional meat. The mushrooms are simmered in a savory sauce, creating a dish that is rich, umami-packed, and deeply flavorful. This satisfying entrée highlights the essence of Filipino home cooking.
Link to Eater.com for Kasama’s Mushroom Adobo
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GG Inspired Filipino Food Cebu Style
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Skinless Sweet Flavored Filipino Sausages
Enjoy these Skinless Chorizo de Cebu sausages for breakfast with fried rice and eggs.
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About the Recipe: Embark on a flavorful journey with Hamonado-style longganisa, a beloved Filipino breakfast sausage that captivates the senses with its delicate sweetness and irresistible aroma. This recipe for skinless, sweet flavored Filipino sausages starts by blending ground pork with a medley of ingredients and encloses them in plastic wrap to form traditional breakfast entree. Serve your homemade sweet sausages alongside steaming rice and eggs, and savor the harmonious blend of sweet, savory, and garlicky flavors. Each bite recalls the comforting mornings of Filipino kitchens, where tradition and creativity shine on the plate.
Recipe Inspired by:
www.yummv.ph/recipe/homemade-skinless-chorizo-de-cebu-recipe-20231009
Note: Hamonado-style longganisa is a type of Filipino sausage known for its sweet flavor profile. It is typically made from ground pork mixed with sugar, garlic, salt, and sometimes pineapple juice or other sweeteners, resulting in a tender and slightly caramelized taste when cooked. This style of longganisa is popular for breakfast and is often enjoyed with garlic fried rice and fried eggs.
Yield: 5 sausage links
pdf for Copy of Recipe – Skinless Sweet Flavored Filipino Sausages
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Pandan Lime Buko Party Dessert
Inspired Philippine sweet coconut tapioca cream.
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About the Recipe: Enjoy a tropical adventure with this luscious, creamy whipped dessert with chewy tapioca pearls and tender coconut chips that are swirled with pandan flavored lime gelatin. Each spoonful is a dance of textures and flavors , creamy, bouncy, and aromatic, with a tropical flair that’s sure to surprise and delight guests at your next big party.
Note: In Filipino/Tagalog, “Buko” refers to young coconut. It is commonly used in various desserts and drinks, prized for its tender fresh and refreshing juice.
Inspired by traditional desserts served at celebrations in Cebu.
pdf for Copy of Recipe – Pandan Lime Buko Party Dessert
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Cebu Torta Mamon Cake
Traditional muffin-like cake popular in Cebu province.
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About the Recipe: Cebu Torta Mamon Cake is a beloved traditional muffin-like pastry originating from the Cebu province in the Philippines. It has a soft, fluffy texture with a light sweetness. This cake is often enjoyed as a special treat during celebrations or as an everyday snack. The unique flavor comes from the use of coconut juice and just a hint of star anise, which infuses the syrup with a delicate aroma. Brush the baked cake with melted butter and add a sprinkling of sparkling sugar. Each little cake offers a delightful balance of richness and lightness, making it a favorite among locals and visitors alike.
Recipe Inspired by: https://www.pinoyrecipe.net/cebu-torta-cake-recipe/
Cook’s Note: We made 6 small cakes; if you want more cakes, double this recipe. This recipe is a home-adapted version of the classic Cebu cake that uses 10 egg yolks.
pdf for Copy of Recipe – Cebu Torta Mamon Cake
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February 15th Recipes Start Here
Feb 15th Podcast
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Become a Culinary Explorer
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*Note: Emmanuel Laroche’s Interview was recorded prior to the devastating cyclones impacting Madagascar on Jan 31st and Feb 10th. causing widespread flooding, loss of life and displacement across the island. Our hearts are with the Malagasy people during this difficult time. While we celebrate the islands rich culinary heritage in this episode, we encourage listeners to support the recovery efforts as the community comes together to heal.
For more ways to help: Contact Red Cross Emergency Aid
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Imagine transforming your dream vacation into an unforgettable sensory adventure. We’ve explored travelogues and unearthed a destination beyond imagination: Madagascar – the Red Island; boasting unparalleled wildlife, rich cultural traditions, and a cuisine as unique as its biodiversity.
Journeying through Madagascar is like indulging in a tasting menu, where every bite reveals layers of history, people, and flavors, from Austronesian roots to African, Arab, and European influences.
Then, join us for an inspiring chat with Emmanuel Laroche about his upcoming book, “A Taste of Madagascar: Culinary Riches of the Red Island” (releasing February 17th). It blends captivating stories, cultural history, and more recipes to guide your own Red Island explorations.
Awaken your senses; body, mind, and spirit, and let’s embark on this flavorful quest!
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Emmanuel Laroche – Book Author
Award-winning author, born in Versailles, France, eventually earning him the American nickname: “Champagne Charlie.” His mother taught him to cook when he was six, starting with a simple yogurt cake, and moving on to Lorraine quiche, from the region where his mother grew up.
Photo Courtesy of Emmanuel Laroche
He married a woman who also loved to cook, and during the first four years of their marriage, they never ate the same dish twice! In 2018, Emmanuel launched a personal podcast called Flavors Unknown, featuring a series of conversations with trending and award-winning chefs, pastry chefs, and mixologists from around the United States.
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A Taste of Madagascar – Culinary Riches of the Red Island
Photo Courtesy of Emmanuel Laroche
A Taste of Madagascar: Culinary Riches of the Red Island takes you on a rare sensory journey of the island’s flavors. From the world-renowned vanilla beans to the endemic wild peppers, and more. Award-winning author and food podcaster Emmanuel Laroche unveils the island’s extraordinary food treasures. Discover the inspiring stories behind both legendary and little-known ingredients alongside the Malagasy farmers, artisans, and chefs who cultivate and transform them.
The book is available at Amazon, Barnes & Noble, and other fine bookstores across the US.
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A Taste of Madagascar Recipes
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Today, we’re excited to take you there through taste.
We’ll dive into three standout Madagascar-inspired recipes we’re curious about: the sophisticated “Oysters with Passionfruit, Pink Peppercorn, and Rova Caviar,” the refreshing rum-infused cocktail “Apango,” and the poetic dessert “A Vail of Vanilla.” These dishes showcase island treasures like world-famous vanilla, spices, wild honey, cocoa, and even local caviar.
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Oysters with Passionfruit, Pink Peppercorn, and Rova Caviar
A sophisticated appetizer.
Photo Courtesy of Emmanuel Laroche & Chef Michael Gulotta
About the Recipe: “Oysters with Passionfruit, Pink Peppercorn, and Rova Caviar” by Chef Michael Gulotta is a sophisticated appetizer that highlights the fresh, briny flavors of oysters complemented by tropical and bold accents. This dish features broiled plump oysters topped with a breadcrumb and butter mixture flavored with passionfruit, pink peppercorn, and ginger. A spoonful of luxurious Rova caviar lends a burst of umami and a refined, salty finish. Chef Gulotta’s recipe is celebrated for its balance of flavors and textures, offering a modern, elegant twist on classic oyster preparations.
pdf for Copy of Recipe – Oysters with Passionfruit, Pink Peppercorn, and Rova Caviar
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Apango
A traditional Malagasy cocktail.
Photo Courtesy of Emmanuel Laroche and Mixologist K-Mëc
pdf for Copy of Drink Recipe – Apango
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A Vail of Vanilla
A creative dessert.
Photo Courtesy of Emmanuel Laroche and Chef Elizabeth Falkner
About the Recipe: “A Vail of Vanilla” by Chef Elizabeth Falkner is a creative dessert recipe that showcases the delicate and aromatic qualities of vanilla in a modern, evocative presentation; evoking the layered depth of a “vail” (valley) through its composition. The dish features elements such as vanilla-infused oat mousse, sponge cake, and caramel with vanilla biscuit crumbs. Chef Falkner’s approach emphasizes the purity of vanilla flavor alongside a visually striking, textural composition, making this recipe a celebration of classic ingredients with an innovative, poetic twist.
pdf for Copy of Recipe – A Vail of Vanilla
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Gloria Goodtaste Inspired Recipes
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Madagascar Tomato and Onion Salad (Lasary Voatabia)
A traditional side dish – lasary voatabia, served with grilled meat.
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About the Recipe: This light, tangy salad is a beloved traditional side in Madagascar, often paired with grilled meats or rice for a refreshing contrast. It features ripe tomatoes, crisp slivers of onion, and a bright, vibrant flavor (with optional creative additions like tender zucchini and fresh parsley for extra texture). Finish with a simple drizzle of light vinegar-and-oil dressing; you’ll love its eye-catching presentation and zesty brightness.
Cook’s Note: I use De Nigris Rose′ Sweet Vinegar (which has a floral flavor)
Serves: 4
pdf for Copy of Recipe – Madagascar Tomato and Onion Salad (Lasary Voatabia)
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Coconut Milk Akoho sy Voanio (Chicken in Coconut Milk)
A classic coastal dish from Madagascar, reflecting the island’s Southeast Asian roots.
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About the Recipe: Akoho sy voanio is a comforting, creamy Madagascar staple that highlights coconut milk and ginger, drawing from the island’s Austronesian heritage. Mildly flavored and not inherently spicy, the gentle heat comes from an optional side condiment like sakay (chili relish) or a touch of chili paste. Tender chicken simmers in rich coconut sauce, then it’s served with steamed white rice and simple sides such as sliced bananas or a fresh salad for a satisfying, homey meal.
Inspired Recipe from Classic Madagascar Dish (Internet from authentic sources)
Serves: 4-6
pdf for Copy of Recipe – Coconut Milk Akoho sy Voanio (Chicken in Coconut Milk)
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Madagascar Simple Bonbon Coco
Popular sweet treats that highlight Madagascar’s coconut bounty.
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About the Recipe: Bonbon coco is a beloved Malagasy sweet treat made with simple, natural ingredients like fresh grated coconut, sugar, and a touch of condensed milk and salt for extra chewiness. This no-bake (or lightly cooked) candy is easy to prepare and bursting with tropical coconut flavor—perfect for sharing in communities or enjoying as a quick indulgence.
Cook’s Note: Traditional variations often use just coconut, sugar, and water, cooking the mixture until caramelized and sticky before forming candies. This version adds condensed milk for a creamier, chewier texture.
Yield: About 10
pdf for Copy of Recipe – Madagascar Simple Bonbon Coco
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Links to 2025 Monthly Programs
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January 2025 Program – Sweet Dreams/Sleep Expert -Dr. Beth Malow
February 2025 Program – Discover a Medical Pharmacist – Sylvia Ezra
March 2025 Program – Dining by Rail/Rail Historian – James D. Porterfield
April 2025 Program – Recipes with Love – UMMA the book /Sarah Ahn
May 2025 Program – It’s Party Time! Whittaker Inn
June 2025 Program – Farmer Lee Jones with Charlie Trotter Pop-up Dinner
July 2025 Program – Six Sisters Stuff – 30 Minute Meals
Aug 3rd – Podcast – Sizzling Steaks – RPM Steakhouse-Scotty Gelband
Aug.17th -Podcast – Discover Soulful Indian Recipes, Heartland Masala book & Sangita Handa Home Cooking
Sept 7th – Podcast – From Trotter’s Legacy to Your Table: A Culinary Tribute
Sept 21th Podcast – Vegan Goes Italian – Vegana Italiana – Chef Tara Punzone
Oct 5th Podcast – Koji Experience – Jeremy Umansky, Rich Shih, Koji Alchemy book
Oct 19th Podcast – Cake Time is Bake Time – Dorie Greenspan’s book, Dorie’s Anytime Baking.
Nov 2nd Podcast – Part 1 Magic Moments with Dorie Greenspan, Dorie Greenspan’s World Peace Cookies, Gloria Goodtaste’s “Around-the-World” Peace Cookies
Nov 9th Podcast –Holiday Recipes Start Here – Part 2 Trending Thanksgiving Recipes
Nov 16th Podcast – Holiday Recipes Start Here: Part 3: Celebration of Native American Recipes – Rooted in Fire -the book , Pyet DeSpain
Dec 7th Podcast – Elfie’s Christmas Cookie Adventure
Dec 21st Podcast – Heritage Holidays – Weaving Stories Through the Generations
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Links to 2026 Monthly Programs
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Jan 4th 2026 Podcast – Flavorful Mocktails by Ryan Castelaz, Family Friendly Mocktails Drinks
Jan 18th 2026 Podcast –A Secret Peek into Fine Dining, Korean Style at Charlie Trotter’s Guest Chef Series Vol.10
Feb 1st 2026 Podcast – Chocolate Lovers Delight, Love of Chocolate book, Phillip Ashley Chocolatiers
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Internet Podcast
‘Tune into the Buzzsprout podcast of Gloria Piantek- Food for Your Body, Mind, and Spirit episode airing at 3: 00 PM ET- Sunday – Feb 1st“On Demand” at your convenience.
- Hear from experts about various trending topics.
- Learn how to make delicious recipes.
- Listen to our monthly 3:oo PM ET on 1st & 3rd Sundays of every month for the internet podcast from your computer as well as “On Demand” for our previous podcasts.
- Share your ideas, suggestions, and recipes with us’.
Gloria Goodtaste++
**That is the name some of my friends call me. My real name is Gloria Piantek.
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