Did You Eat Yet?
Amelia RampeThank you for being here! I’m a long-time food editor and recipe developer. This is a place for me to share recipes and grocery recommendations as well as food, dining and travel guides for NYC and abroad.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 34 | Subscribers | Read | ameliarampe.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Chicken Adobo (Bon Appetit)
Today marks the exact 9 year anniversary of my first chicken adobo recipe. At the time, it was one of the first (if not THE FIRST) chicken adobo recipes written by a person of Filipino descent on a mainstream national publication. To see my...
Sinangag (Garlic Fried Rice)
“In the Philippines, silog is often served with a protein, the name of which will precede the word itlog in the title of the recipe. For example, if you serve spam with sinangag and itlog, you’d call it “spamsilog.” Silog served with tocino...
Sourdough Pandesal (FAHM)
“Pandesal (or pan de sal), translates to “salt bread,” but it leans more sweet than salty. Traditionally, pandesal is made by rolling a wheat dough into a log, cutting it into pieces, and rolling the pieces in breadcrumbs (it’s not pandesal...
Tamarind Chicken Stir-fry (Dry Sinigang)
I took all the savory and bright flavors from the Filipino stew, sinigang and turned into a weeknight stir-fry.
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Authors
The writers behind this newsletter.
Amelia is a Filipino-American food and travel writer, recipe developer, certified astrologer and yoga teacher based in Brooklyn, New York. See her work in the New York Times, Bon Appétit, Food & Wine, Food52, thekitchn.com, and more.
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