Banana leaves have been an essential part of cooking in tropical regions for centuries. While they’re not eaten, they are widely valued for their role as natural wrappers and subtle flavour enhancers ...

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 ...

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

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 ...

Create this pork tamale recipe with authentic Mexican flavors and wrap them in banana leaves to add a distinct flavor, color, and aroma. I grew up eating these tamales from Veracruz, where my mother ...

Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too (think Thailand, Mexico, China, Laos, Vietnam, Brazil, the Philippines and so on). A ...

Wrapping a whole snapper in banana leaves keeps the fish super moist—and turns the dish into a total showstopper. Banana leaves will lend a sweet, slightly floral flavor to the fish while it cooks, ...

Once a month or so, my mother sends me a box from home filled with food. The last one, timed perfectly for lunar new year, included a batch of rice cakes. Before I even saw them, though, I knew there ...