Author Archives: Trixie Reguyal

On Filipino Food

In 2011, Ligaya Mishan, in her review of the Filipino restaurant Maharlika, wondered if Filipino food might finally be having its moment. In 2012, Andrew Zimmern predicted that Filipino food is the next big thing in America. In 2016, in … Continue reading

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Recs #3

The formal title of Cixin Liu’s trilogy is Remembrance of Earth’s Past, but many people just call it The Three-Body Problem after the title of the first book. The three books are massive, dense with difficult concepts in quantum physics … Continue reading

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Recs #2

Finally, the response we’ve been waiting for–Ta-Nehisi Coates, in incandescent prose, responds to Kanye West. Addressing the current issue, he also writes about Michael Jackson and about himself: “I want to tell you a story about the time, still ongoing as of … Continue reading

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Recs #1

Here’s the second paragraph on the first page of Mohsin Hamid’s Exit West: “It might seem odd that in cities teetering at the edge of the abyss young people still go to class–in this case an evening class on corporate … Continue reading

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Things

I need to buy new things for the house. I need to buy new curtains, new bed sheets, a large skillet, something (framed art? fabric? decorative mirror?) to cover unsightly patched-on holes on the wall, made when the insulation was … Continue reading

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A Day in Granada

Two years ago, at around this time of the year, we visited Spain. We spent our first full day in the country in Granada, the famous storied city in the southern province of Andalucía. And Granada is famous because of … Continue reading

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End-of-Summer Blues

Among the bounty of summer produce—zucchini, eggplant, tomato, corn, all kinds of berries, peaches, cherries—I’m tempted to say that I love zucchini the most. There are so many ways to cook it: diced and lightly fried with minced garlic in … Continue reading

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Spammed

Last week, I cooked Spam. I opened the can, slid the rectangular cube of pink meat out, sliced it into thin slabs, and fried them lightly. I served the slices with white rice and some leftover braised lentils. The last … Continue reading

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