Hello. So I was diagnosed with Endometriosis last 2019. Everytime my period starts, literal na wala nakong nagagawang kahit ano or minsan, ER na ang hanap ko for injectable pain relievers. Ngayon lang nag-sink in sakin na itry ang Anti-Inflammatory diet. So I'm currently sticking with Fish and Chicken. Tapos instead of bread, white rice na lang ang kinakain ko sa almusal pero small portion.
And now.. nauubusan na ko ng lulutuin 😭 Adobo, Tinola, Prito sa Olive Oil lang paulit-ulit ang ganap namin ng partner ko 😭 HEEEELP.

It's one of the best times of the year; Christmas! As Christmas approaches and the temperature drops, it’s time to start thinking about warming recipes to help you survive the winter months. Just when we needed them, the Swedish Christmas desserts showed forth!
We've got just what you need if you’re looking to add something special to your Christmas table this year.
Our list of Swedish Christmas desserts is sure going to be satisfactory. Let's dig in!

1. Swedish Apple Pie

It is hard to find more iconic Swedish Christmas desserts than apple pie. The recipe for Swedish apple pie is as follows: cinnamon, sugar, butter, and peeled and cored apples. First, peel the apples and core them, cutting them into small pieces.
Next, mix the cinnamon, sugar, and butter in a bowl until they form a paste-like consistency. Then, put the apples into a pie crust and pour the mixture over it before baking it for 30 minutes at 375 degrees Fahrenheit (190 degrees Celsius).

2. Semlor Buns

Semlor buns are traditional Swedish Christmas desserts. They are usually served around Easter but may be served in December or anytime during the year, for that matter.
This is an iconic Swedish dish and one of their most famous desserts. Moreso, these buns are made with cardamom bun dough, filled with whipped cream, dusted with powdered sugar, and topped with almond paste.
When they're fresh out of the oven, they still have a bit of heat on them. So you don't want to eat them until they've cooled off just a little bit. Because otherwise, it could burn your tongue and mouth, which isn't very pleasant at all!

3. Sticky Chocolate Cake

Sticky chocolate cake is one of the most popular Swedish Christmas desserts. It consists of flour, baking powder, salt, butter, sugar, eggs, and milk.
The cake is then baked in a bain-marie with a little water or milk. This creates a moist and gooey cake with a sticky chocolate sauce on top. This is often served with whipped cream or vanilla ice cream.

4. Äppelpaj (Swedish Apple Pie)

Äppelpaj, or apple pie, is one of the traditional Swedish Christmas desserts. It's made from pastry dough filled with apples and raisins that are stewed until soft and topped with streusel. Not only is it very tasty, it's also very satisfying!

5. Swedish Christmas Toffee

Among other Swedish Christmas desserts, the most popular dessert is toffee. It's so popular, in fact, that the Swedish word for toffee is tårta.
This sweet, rich, buttery confection can be enjoyed at many different times of the year with various toppings and fillings.
The most common way to serve it is as a round cake with whipped cream and lingonberry jam. Meanwhile, the dish might have origins in Medieval Europe when sweetened pastries were served during Advent.
In Sweden, however, we've taken the concept of this treat to another level. The cake is made by spreading hot sugar syrup over a pan of baked biscuits or crêpes. And then, allow it to cool before adding a layer of chocolate or vanilla custard filling.

6. Swedish Apple Cake

This cake is one of my favorite Swedish Christmas desserts and is surprisingly easy to make. The cake comprises layers of apples, bread, and butter-soaked in syrup.
The syrup is first boiled with sugar, cloves, and cinnamon sticks until it becomes thick before being poured over the apple mixture.
However, the most difficult part is waiting for the cake to cool down before slicing it into it! I recommend baking this delicious cake on Christmas Eve as there will be time to enjoy it after dinner while opening presents. This treat will make you and your guests call for more!

7. Swedish Almond Cake

This Swedish Almond Cake recipe is a favorite among Swedes and is often served for dessert on Christmas.
Of all the amazing Swedish Christmas desserts, it is one of the most famous recipes in Swedish history. These cakes were originally served at the wedding of King Karl XIV Johan and Queen Desideria in 1797.
Going further, this light cake is made from ground almonds, sugar, eggs, flour, butter, and vanilla extract.
The top of the cake is sprinkled with icing sugar before baking to give it a delicate crunchy crust. Served with whipped cream or ice cream, this makes for a great dessert that can be enjoyed any time of year!

8. Swedish Waffles

The Swedish waffle is a popular dessert in Sweden and a staple at the Swedish Christmas celebration Jultomten.
The Swedish waffle can be eaten with jam, whipped cream, ice cream, or nothing on it! It's one of my favorite things to eat during the holidays, therefore, included in this list of delectable Swedish Christmas desserts!
The recipe for this palatable dessert is very simple and easy to make. It only has four ingredients: flour, sugar, eggs, and butter. First, mix the dry ingredients in a bowl.
Then, you whisk the eggs together before adding them to the dry ingredients. The butter goes into melted form before being added as well. Finally, make sure to enjoy it!

9. Kanelbulle (Cinnamon Buns)

Buns of all shapes and sizes dominate the Swedish Christmas dessert list. Kanelbulle, the most popular bun of them all, is a sweet breakfast treat served with coffee or tea in the morning. They're typically made from butter, milk, eggs, yeast, flour, and sugar.
Moving on, this mixture gets kneaded into a dough that is rolled out and shaped into a long oval shape. After this is done, it is filled with either cinnamon and sugar or apple filling (although there are many other variations).
A cross-shaped cut is made on top before they get brushed with egg wash (a mixture of egg yolk and water), giving them their signature shiny glaze.
In short, Kanelbullar is sweet yeast bread rolls. These are flavored with cinnamon and cardamom and topped with a white icing glaze. Above all, they are also delicious Swedish Christmas desserts.

10. Swedish Ginger Cookies

Ginger Cookies are traditional Swedish Christmas desserts that have been around for centuries. They're made with ground ginger, sugar, eggs, and butter.
These cookies became popular after the 17th century when people could afford things like butter and sugar. The cookies are usually sprinkled with powdered sugar before being eaten.
What's more? Ginger Cookies come in various shapes and sizes, but most people are familiar with thin rectangles. Those are about the size of your palm or smaller.
They're typically decorated by pressing a cookie cutter into dough to create shapes before they bake. For example, they can be decorated as stars or snowflakes before baking to add texture and flavor.

11. Swedish Butter Cookies

Butter cookies are a Swedish delicacy that is often served during the Christmas season, and for a good reason. These buttery treats are perfect for enjoying with a cup of coffee or tea or as an after-dinner sweet.
Butter cookies can be whipped up in no time at all and taste equally delicious when made with either butter or margarine.
Just follow these simple directions below to learn how to make this one of the Swedish Christmas desserts from scratch!
First, in a large bowl, mix the flour, granulated sugar, baking powder, salt, and nutmeg until well combined. Secondly, beat the butter and vanilla extract together until light in color and fluffy in texture; set aside.
Next, add eggs to the mixture one by one, mixing thoroughly before adding another egg. Lastly, add milk and beat until smooth before adding the dry ingredients.

12. Swedish Pancakes

Swedish Pancakes (typically served with a Lingonberry sauce and whipped cream or jam). These delicious, fluffy pancakes are typically eaten at breakfast time in Sweden. Equally important, they aren't left out of this list of the various Swedish Christmas desserts!

13. Advent Calendar

We aren't finished with these Swedish Christmas desserts, and the Advent Calendar is next! These are popular traditions for both children and adults alike.
The advent calendar is typically filled with 24 little chocolates or treats. This represents one for each day of December leading up to Christmas Day.
It is said that if you have an advent calendar with small pieces, it is easier to resist the temptation to eat them all at once.

14. Saffron Buns

Saffron buns are also one of the most popular Swedish Christmas desserts. They are a Swedish specialty that is traditionally served with coffee or tea.
You will need dough, butter, saffron threads, milk, eggs, and sugar to make it. To make: Melt the butter in a pan and add the saffron threads to it.
Then, add milk to the pan and let it simmer for 15 minutes until half its original volume reduces it. Afterward, remove from heat and allow to cool before adding to your dough mixture along with eggs, sugar, and salt.
Next, knead on a lightly floured surface until smooth; finally, roll into a rectangle shape about 12 inches by 8 inches.

15. Princess Cake

Princess Cake is a traditional Swedish dessert served on Christmas Eve. It's made with sponge cake and whipped cream and covered in marzipan. The marzipan is often molded into a crown shape for a nice decorative touch!
Princess Cake can be found all over Sweden as one of the Swedish Christmas desserts, but it is most popular during Christmastime.
It's commonly eaten at dinner parties, family gatherings, and on holidays like New Year's Eve and Midsummer Eve. Princess Cake is a simple yet delicious dessert that goes great with coffee or tea.
Princess Cake pairs wonderfully with any other Swedish Christmas dessert or any desserts you may have!

16. Swedish Almond & Cardamom Mini-Cakes

The Swedish almond and cardamom mini-cakes are a perfect way to indulge in the holiday season while staying healthy.
This recipe is not only easy and delicious, but it's also vegan, gluten-free, and dairy free! I like to make these little cakes because they are so simple to whip up with just a few ingredients.
Meanwhile, all you need is almond flour, coconut sugar or cane sugar, cardamom seeds, coconut oil, applesauce (or any other fruit puree), vanilla extract, and salt.
The first step to making this delicacy on the Swedish Christmas dessert list is mixing all of your dry ingredients.
These include almond flour (or substitute for oat flour or rice flour), coconut sugar or cane sugar, cardamom seeds (grind them first!), and salt.
Next, add in your wet ingredients: coconut oil, applesauce, or another fruit puree (any kind should work), and vanilla extract.
Mix everything until well combined. Lastly, scoop the batter into cupcake liners that have been lined on a baking sheet with parchment paper.
Bake at 350 degrees Fahrenheit for 20 minutes before letting cool and frosting them with whipped cream icing. Or simply dust some powdered sugar on top!
With these, you have made yourself a very sumptuous dish that is one of the Swedish Christmas desserts!

17. Swedish Cheesecake

It's Christmastime! And what better way to celebrate the holidays than with a special dessert? Swedish cheesecake, one of the delectable Swedish Christmas desserts, is a delicious and popular choice that many people will enjoy this holiday season. But what is it, exactly? Let's take a closer look.
Traditionally, Swedish cheesecake is made from cream cheese, eggs, sugar, and vanilla extract. The mixture is beaten until light and fluffy before being poured into a pie crust or cake pan.
This pan is lined with parchment paper and baked for about 45 minutes at 350 degrees Fahrenheit. The finished product should be smooth on top with a brown crust underneath, posing as one of the best Swedish Christmas desserts!
Conclusion
Whether you’re familiar with Swedish Christmas desserts or not, this list of popular holiday treats will help you find the perfect dessert. Especially to complement your favorite holiday treats like glögg, Julmust, and pepparkakor.
Swedish Christmas desserts are easy to make and pair well with other traditional Swedish foods like pickled fish and flatbreads. This ensures that all will enjoy the food you bring to your holiday celebration!

There are so many delicious foods to eat on Thanksgiving, and it can be hard to narrow it down to just one or two favorites!
If you’re a Thanksgiving newbie, check out this list of Thanksgiving foods that start with L and introduce your taste buds to all of the scrumptiousness that awaits you!
Whether you plan on eating them in a traditional Thanksgiving dinner or as part of your own personal feast, try these tasty treats on your holiday table!
If you’re wondering what to serve at your Thanksgiving feast this year, consider the following list of Thanksgiving foods that start with L.
Listed below, these healthy dishes are delicious and nutritious ways to give thanks this holiday season.

1. Lobster

The holiday season means that it is time to celebrate, relax, and enjoy the company of family and friends. What better way to celebrate than with a scrumptious feast?
If you are searching for a mouth-watering dish to serve for your feast this year, look no further than lobster!
Lobster is a traditional dish served on holidays such as Thanksgiving and Christmas. However, its popularity has also made it an appetizer that can be served any day of the year.
Lobsters are available fresh or canned at most grocery stores or seafood markets. There are so many different ways to prepare lobster that it is hard not to find one that would suit your needs perfectly!

2. Linguine

Linguine is a type of pasta that is shaped like long, flat noodles. It can be served with various sauces or toppings, and it's a popular dish for the holiday season.
Served with butter, garlic, and olive oil, this dish is similar to clam sauce but has a more subtle flavor. Linguine can be served on its own as an appetizer or as part of a larger meal.
Cook linguine according to package directions. Drain and set aside in a serving bowl, reserving a cup of the cooking water in a small bowl.
Melt butter in a large frying pan over medium-high heat until foaming subsides; add garlic and cook, occasionally stirring, until fragrant but not browned (about 30 seconds), about 2 minutes.

3. Lima beans

Some people may not know that lima beans are traditional Thanksgiving foods that start with L. It's true! Lima beans (aka butter beans) are easy to make and taste delicious, especially when paired with ham. They're also high in protein, making a great side dish for vegetarians.

4. Lionfish

Thanksgiving is just around the corner, and if you're looking for some new, exciting Thanksgiving foods that start with L to put on the table.
There are lots of options. One example would be lionfish. This delicious fish can be prepared in various ways and makes for a tasty alternative to turkey or ham.
It's easy to find at most grocery stores, so all you need to do is pick up your ingredients, get cooking and enjoy!

5. Lychees

Let's talk about lychees. This delicious fruit is often a staple in Asian dishes, but it has also become more popular in Western cooking.
It looks like a little yellow grape with a tough outer shell that needs to be peeled away before you can eat the flesh inside. A great way to start your day!

6. Lamb

A rich and savory dish that pairs well with all of your favorite fall vegetables. Lamb is one of the most popular thanksgiving foods that start with L, but it's common to serve lamb.
Lamb is healthier than ham because it contains less fat and cholesterol than other meats. Plus, it also tastes delicious with cranberries and mashed potatoes!

7. Lasagna

This dish is perfect for feeding a crowd and can be made in advance to save you time on the day of the feast for Thanksgiving foods that start with L.

8. Latkes

Crispy and delicious, these potato pancakes are a delightful side dish to any meal. The latke is a dish that is traditionally served during Hanukkah but can be served at any time of year.
Latkes are typically made from grated potatoes mixed with eggs, salt and onions. The mixture is then pan-fried in oil. A typical garnish for a latke might include sour cream or applesauce.

9. Lemonade

It's not a holiday without the traditional pumpkin pie, but some other Thanksgiving foods start with L to consider.
Which is Lemonade, Refreshing and comforting. However, Lemonade is a staple for many people during the warmer months.
Nevertheless, it's also an excellent drink to enjoy on cold winter days. Whether you enjoy lemonade with a little bit of vodka in it or prefer iced tea with a generous helping of freshly squeezed juice, this beverage can be enjoyed all year long.
Besides being delicious, lemonade offers some health benefits, such as aiding digestion and providing Vitamin C.
This tangy beverage should be at the top of your list when you're looking for something new to try this Thanksgiving holiday!

10. Loin

The loin is a meat cut that comes from a pig's back and lower part. It's usually roasted, grilled, or smoked. In French, it's called filet, which means a thin strip.
The loin lies between the backbone and ribs, as well as in front of the sirloin and behind the tenderloin. Another term for a loin is pork chop.
Pork chops are often eaten fried or grilled with bacon. They can be served with applesauce or caramelized applesauce.
When buying pork chops, it's important to look at them closely to ensure they're not too dried out or stringy.

11. Lynchburg Lemonade

• Ingredients include
• Sweet Tea
• Triple Sec
• Fresh Lemon Juice (tablespoons) Instructions: Mix all ingredients together until well combined. Serve cold over ice cubes and garnish with a lemon slice!

12. Leek

A leek is a type of onion with a milder flavor than other onions. Leeks are used in soups and stews and as an ingredient in making curry sauce, and they will surely serve you perfectly for your Thanksgiving foods that start with L. They also work well with potatoes, spinach, and cream.
Slice off the root end of the leek, cutting up to one inch away from where it starts to flare out into green leaves.
Rinse thoroughly under cold water or soak in boiling water for a few minutes until it is softened but not colored. Trim off any tough parts from the green leaves near the white part, then slice them thinly crosswise.

13. Lahana Sarmasi

Start by chopping onion and green pepper into small pieces. Please place them in a medium-sized pot with vegetable oil, then add tomato paste and salt to taste.
Add water to cover the vegetables, bring the pot to a boil, then reduce the heat and simmer for 20 minutes.
After cooking time is up, remove the pot from the stovetop and stir in sugar (to taste) before leaving it to cool for 30 minutes.
When cooled down, mix in raisins, almonds, and pine nuts before adding rice; ensure the rice is well mixed before returning it to the pot.

14. Lovage

Lovage is an herb that tastes like celery, with a flavor similar to parsley but more intense and more like celery. It's often used in French cooking.
The leaves can be eaten raw in salads or cooked as a side dish (often boiled, braised, or sautéed). The seeds can be roasted, ground into a powder, and mixed with water to make a refreshing drink of Thanksgiving foods that start with L.

15. Liqueur

The liqueur is often used to signify a special drink enjoyed on holidays and other occasions that you want to fill your tables with Thanksgiving foods that start with L.
However, Liqueurs are typically sweet and are often made from fruits, nuts, herbs, or spices. One of the most popular liqueurs is Amaretto, made from apricot kernels.

16. Latte

I love a good latte! I like to start my day with one in the morning or have one with an afternoon snack and then end it with a cup of hot cocoa after dinner. Lattes can be enjoyed any time of day.
I love that lattes are easy to make at home. All you need is some whole milk, a teaspoon of espresso, a tablespoon of hot water, and some sweetener if you want it.
Nevertheless, You can make them as strong or as weak as you want by adjusting how much water you add too.
I also like that latte's come in different flavors and combinations, so there is always something new to try when you want your occasion to be special with Thanksgiving foods that start with L.

17. Lakoocha

Lakoocha is a traditional Russian dessert made of dough, oil, and honey;

18. Limeade

The tangy limeade is a refreshing drink for hot summer days. All you need to do is squeeze some fresh lime juice into a glass of water and add sugar if desired.
Also, a few ice cubes will help keep it cold while you sip on this delicious drink. If you want to make iced limeade, place all ingredients in a pitcher and stir until the sugar has dissolved. Pour over ice and enjoy!

19. Lavash

Lavash is thin, unleavened loaves of bread that are usually baked in a large clay oven called a tandoor. They can be used as Thanksgiving foods that start with L for serving guests.
The word lavash is derived from an Armenian word that means bread. Like many other cultures, Armenians wrap their traditional dishes in lavash before serving them to guests.
Their cuisine often includes dishes like kebabs or kabobs wrapped up in lavash before being eaten.

20. Lumpia

The Filipino dish, Lumpia, is one of the Thanksgiving foods that start with L, an egg roll with a savory filling wrapped in a thin wrapper and deep fried to create a crispy exterior.
Lumpia is usually served as an appetizer or as part of the main meal. The word lumpia means spring roll in Tagalog, reflecting that this dish has been around since ancient times in Southeast Asia.
L lumpia is typically made with ground pork, carrots, onion, garlic, and chili peppers in Filipino cuisine.
The mixture is then rolled up into flour wrappers that have been cut into strips before being dipped into hot oil to fry them until golden brown. This cooking method makes for a crispy outside with a moist inside and flavorful filling.

21. Lollipop

The lollipop is one of the most iconic sweet treats in America. In fact, more than 100 billion lollipops are made each year in the United States.
However, did you know that this confection has been around since at least as early as 1796? Believe it or not, Thomas Adams is credited with being the first person to put a stick into a ball of candy!
In addition to being a popular treat for people of all ages and backgrounds, lollipops also make great props for wedding photos and party favors for birthday celebrations. Plus, they're perfect for stocking stuffers too!

22. Lingcod

The lingcod is a type of fish that lives in cold water. It has a light, delicate, and meaty texture. There are many different ways to prepare this as one of the Thanksgiving foods that start with L, and it can be used in soups or stews as well as baked on its own.
The skin should be removed before cooking because it can become tough after cooking. The lingcod can also be grilled or pan-fried with butter and herbs, which will help keep the meat from drying out.
The best way to cook this fish is by baking it at 350 degrees Fahrenheit for about 15 minutes per inch of thickness (when measured at the thickest part). This ensures that the flesh is moist and tender without being dry or overcooked.

23. Littleneck

A littleneck is a type of clam found in the Atlantic Ocean and used as one of the common and popular thanksgiving foods that start with L. The name comes from its small size, which is about half that of a cherrystone clam.
This small bivalve mollusk has a hard and shiny exterior shell. Littleneck is often eaten steamed or raw as sushi, but they can also be used to make clam chowder or pasta dishes.

24. Limburger

This cheese is perfect for those who love a strong flavor. It's tangy, salty, and slightly pungent. This cheese has been aged for at least six months to help develop its complex flavor profile.

25. Lard

Lard is an animal fat that can be rendered to make cooking oil and soap. Lard has a higher melting point than butter, so it’s also often used in frying food.
Lard is also often used in desserts, such as pies and biscuits because it makes them flaky and crispy. If you’re vegetarian or vegan, lard can be replaced with vegetable shortening.
But it’s important to read the labels of any replacement product before using it because some contain hydrogenated oils, which are high in saturated fats and low in trans-fats.
For healthier alternatives to lard, try coconut oil or margarine made from plant-based fats such as soybean or sunflower oil instead!

26. Loaf

Many different types of Thanksgiving foods start with L, including quick-bread loaves, yeast-bread loaves, and sweet-bread loaves.
It's possible to find traditional versions or versions with nuts or raisins for some added texture or sweetness.
Bread can also be shaped into a round shape instead of a loaf. This is called a bâtard or boule. The word loaf comes from the Old English word hlāf, meaning bread.

27. Liverwurst

This German specialty is made with a mixture of pork and beef liver, bacon, and spices. It's typically served as part of a charcuterie platter or on rye bread.
Liverwurst is best when it's cooked to an internal temperature of 170 degrees Fahrenheit. This will give it that nice brown color and a slightly crispy crust.
The taste of liverwurst depends largely on how much bacon is included in the recipe, which determines its saltiness.
A good rule of thumb is that if you want to make something sweet for your Thanksgiving foods that start with L, liverwurst is a go, and you must use less bacon than you would for something savory (or add sweetener ingredients).

28. Land Cress

A delicate green herb with a peppery flavor, land cress is not to be confused with watercress which belongs to another genus entirely.
The plants of land cress are delicate, so it is best when eaten raw in salads or sandwiches.
Another way to enjoy it is by mixing it into fish sauces and using it as a garnish on soups. It does not keep very long, so you should use this herb immediately.

29. Loquat

The loquat, or Japanese plum, is a small fruit with a sweet and sour flavor. It is usually available in late winter and early spring. The loquat has green, leathery skin and yellow flesh.
You can eat them raw or cooked; they are often used to make jellies, jams, chutneys, and pies. Loquats contain high amounts of vitamin C and antioxidants.

30. Lemongrass

I can't think of anything better to eat on a cold, wintery day than a big bowl of thanksgiving foods that start with L.
The zesty, citrus flavor is perfect for warming up your insides while also providing a nice little vitamin boost. It's such an easy recipe too!
However, you need some chicken broth, fresh lemongrass, peeled ginger root, lots of fresh cilantro, and some salt (and pepper if you want) to taste.
Just add everything to a pot and let it simmer on low heat until all the flavors are well combined. I like to make this with lots of toppings like fried shallots, chopped peanuts, or even basil leaves that I can stir before serving.

31. Limoncello

The word limoncello literally means lemon honey in Italian. This sweet, citrus-flavored liqueur is perfect for any occasion, but especially on Christmas and New Year's Eve!
Limoncello is made by infusing lemon peels in alcohol, adding sugar to sweeten it, and then letting it rest for months.
It's usually served chilled or over ice with a splash of water or club soda. To make limoncello even more festive, add some fresh cranberries to make a cranberry limoncello!

32. Lettuce

Do you need a quick way to make your Thanksgiving dinner better? Try adding some Thanksgiving foods that start with L to it!
Lettuce has many health benefits, so it's a good idea to include this leafy green as part of your traditional menu. Here are some of the best Thanksgiving foods that start with L.
When it comes to lettuce, there are many different varieties to choose from. Green and red leaf lettuce both have a slightly bitter taste with a more bitter flavor when they're older.
Romaine is crunchier and has a more peppery taste which goes well with heavy salad dressings. An iceberg is milder than other lettuce and is a great choice for those who don't like the stronger flavors of other types of lettuce.

33. Lobscouse

This traditional Newfoundland dish is made with salt beef, potatoes and onions. Cooked in a pot or kettle, it's simmered together until tender and then thickened with flour.
The word lobscouse comes from the French lobster as this dish will be perfect for selecting from Thanksgiving foods that start with L.
It was originally made with lobster meat before salt beef became popular due to its affordability.
Lobscouse also has many variations depending on where you are in Newfoundland: it may be cooked in a large pot or kettle over an open fire and boiled for at least 4-6 hours; it might be served without vegetables (because they were scarce); and it might include carrots, turnip or parsnips.

34. Loganberry

The Loganberry is a cross between a blackberry and a raspberry. It was developed in 1907 by John Watson, who was a plant breeder from New Jersey.
The Loganberry typically has three to four times more sugar than other berries, with an intense taste that ranges from tart to tangy.
In addition to being delicious, the Loganberry is easy to grow and can be easily stored for long periods of time because of its high sugar content.

35. Lekvar

The word Lekvar is a common name for a fruit preserve made from whole quinces peeled and cooked with sugar.
The finished product has a consistency similar to that of jelly and can be used as a dessert topping or spread on cakes.
It also makes an excellent sauce when mixed with chicken, game meat, or pork. The name Lekvar comes from the Hungarian word lekvár, meaning fruit preserve.

36. Lox

You can't go wrong with lox when it comes to Thanksgiving foods that start with L. This cured salmon is delicious and packed with nutrients that will keep you energized all morning long.
Plus, it's super easy to make! How To Make Lox. Rinse a 1-pound salmon filet under cold water and pat dry with a paper towel on both sides.
Season both sides of the salmon with salt and pepper and place in a large bowl or dish. Combine one cup of sugar, one cup of kosher salt, three tablespoons dried dill weed, two tablespoons crushed black peppercorns, and four whole bay leaves in a small bowl and mix well to combine.

37. Lutefisk

This traditional Scandinavian dish is a gelatinous mass made from dried cod soaked in lye. It has a long history and was popular as a meat substitute during fasting.
Lutefisk is served traditionally with boiled potatoes, melted butter, and ground black pepper.
The taste and texture can be acquired for some people, but there's no denying that it's as appropriate to serve on Thanksgiving as Thanksgiving foods that start with L!
This traditional Scandinavian dish is a gelatinous mass made from dried cod soaked in lye. It has a long history and was popular as a meat substitute during fasting.
Lutefisk is served traditionally with boiled potatoes, melted butter, and ground black pepper.

38. Linguica

This dish is an American-Portuguese sausage made from pork, garlic, and red wine. The Linguica is a popular choice for those who like spicy foods because it has a hot kick to it. It’s commonly served with rice and beans or on its own as a breakfast meat.
Plus, this food is also great for outdoor barbecues because of its long shelf life and low price point. Try Linguica in your next meal today!

39. London Broil

Are you in charge of planning Thanksgiving foods that start with L? If so, congratulations! It's a big responsibility.
You may not know it but in addition to choosing food that everyone likes and making sure there are enough plates, silverware, and napkins on hand, you also need to consider the order of service.
For example: should the London broil be sliced ahead of time, or will people want to carve it themselves?
Will guests serve themselves from an entrée table, or will they be seated at their places with all their dishes set out for them?
And what about drinks? Which beverages will people prefer while they're waiting for dinner—water or wine? As you can see, there are a lot of decisions to make. But don't worry. London broil will always serve your guest right.

40. Liquor

This is obvious and will be needed for some of your guests. There are many different kinds of alcohol to choose from. If you know who will be coming, pick a type of alcohol that suits their tastes, whether that's wine, champagne, or something else entirely.
The liquor store is also where you can find all sorts of mixing ingredients, such as mixers like sodas or juices to go with it.!

41. Lahmacun

It's typically served with yogurt on the side for dipping or as a sauce for dipping. The dough is also sometimes sprinkled with sesame seeds before baking it.
The origins of Lahmacun are not entirely clear, but some believe it originated in Central Asia. While others say, it was popularized by Ottoman soldiers who brought this dish back to Turkey from their travels to Eastern Europe centuries ago.
No matter what its origins may be, one thing remains true - lahmacun is delicious among Thanksgiving foods that start with L!

42. Limpa

It's officially falling. This means that it's time to break out the pumpkin spice, but also time to enjoy the last of summer produce.
One of my favorite things about autumn is that we can finally start making some of our favorite Scandinavian dishes, like Limpa bread.
Limpa is a white bread containing wheat flour, rye flour, and malt syrup. It has a light texture and a lot of flavor from the combination of grains in it.
It was first created in Sweden for Easter Sunday because it's a special type of bread that uses all three main ingredients in communion wafers: wheat flour, water, and wine; rye flour; and malt syrup or molasses.

43. Lalanga

The lalanga, also known as pomegranate, is a tasty fruit with a sweet and tangy taste. It's also one of the first fruits to ripen in late summer.
The name for this fruit comes from the Persian word for apple, and it was brought to India by traders, where locals called it lalang.
There are many different varieties of Thanksgiving foods that start with L, and lalanga is one of them, and lalanga are of different types too, but they all look similar with thin-skinned red or dark-purple fruit.
Lalangas are often eaten fresh or dried, but they can be made into jams and other desserts. Lalangas are high in vitamin C, making them an excellent food for the cold season.

44. Liederkranz

I love Liederkranz. It's a mixture of cheeses, apples, and nuts that is baked in a ring-shaped dish. It's traditionally served at Christmas but tastes great any time of year.
My mom makes it for me every holiday because she knows I love it so much. Nothing is better than biting into one of those thick slices with whipped cream on top.

45. Lupin Beans

This ancient legume, lupin beans, is relatively unknown in the United States. They are gaining popularity with chefs and heirloom food enthusiasts alike due to their meaty texture, earthy flavor, and ease of use.
Lupins can be used in many dishes, including soups, salads, or even rice replacement. Rinse and soak overnight in water to which you have added 2 Tbsp of salt.
Drain and rinse again before cooking for about 30 minutes until tender but not mushy. Flavor with butter, soy sauce, or garlic if desired (optional).

46. Lavender

The first letter of lavender is L for Lavender. Lavender is a perennial plant and can be found in many colors, including purple, white, blue, and pink. The leaves are used for cooking, but the flowers are also edible.
This herb has a gentle flavor that goes well with other herbs like thyme or rosemary. Adding it at the end of the cooking process is best because heat will cook away some of its flavors.
When making mint tea or iced tea, you can use lavender buds as a substitute for peppermint leaves.

47. Lady Apple

Mix one cup of apple cider with three tablespoons of brown sugar in a bowl. Peel and chop two apples.
Add the apples to the mixture and stir. Place in a pot over medium heat and bring to a boil, occasionally stirring until it starts to thicken.
Reduce heat to low, cover pot, and let simmer for 15 minutes or until it becomes syrupy. Serve warm or cold with vanilla ice cream as a topping if desired.

48. Lentils

Lentils are an inexpensive and healthy source of protein, iron, zinc, and B vitamins. Lentils are also a good source of fiber which can help lower cholesterol levels.
They are perfect Thanksgiving foods that start with L for people with diabetes because they have a low glycemic index and do not cause rapid spikes in blood sugar.
Lentils come in both green and brown varieties and can be served on their own as a side dish or mixed with other ingredients to make soup, casseroles, or chili.

49. Lemons

The quintessential lemon is a yellow citrus fruit that looks like a large, roundish lime. Lemons are high in vitamin C and low in calories; they contain both citric and ascorbic acid.
The juice of lemons can be used as a flavoring or as an ingredient in many Thanksgiving foods that start with L, including desserts like lemon meringue pie.

50. Limes

Lime is a citrus fruit that is round in shape and lime green in color, though they come in various shades of green, from yellow-green to dark green, depending on the ripeness of the fruit.
They are typically sour and juicy, with some varieties being sweeter than others. Limes are a great way to add some tangy flavor to your dishes.
Whether you want to use them for margaritas or want to squeeze a little juice on top of your dish, limes will give you that tangy flavor.
Juicing limes can be messy, which is more challenging than juicing oranges because they are much smaller.
Be careful when juicing limes because you can easily get seeds in your drink, and nobody wants that. If you don't care about the seeds, squeezing limes might be easier for you than any other citrus fruit.

51. Liver

This nutrient-packed and low-calorie food should be noticed. It is rich in Vitamin A, Iron, and Selenium. The liver is also a good source of Zinc, Riboflavin, Niacin, Vitamin B6, Copper, and Potassium.
The consumption of liver can help build muscle mass due to its high protein content, which is perfect for Thanksgiving foods that start with L.

52. Lemon Basil

This recipe is a twist on traditional basil pesto. I wanted to use lemon because it's such an awesome flavor and in this recipe has that tart citrusy taste, which is perfect for fall.
It includes cilantro, garlic, olive oil, chili flakes, and basil. It's so simple to make and will be a great addition to your thanksgiving menu!

• Cup fresh cilantro leaves (leaves only) Cup fresh basil leaves (leaves only)
• Cup olive oil
• Cloves garlic
• Juice from one lemon
  
• A pinch of salt
  
• A few dashes of chili flakes
  

53. Lemon meringue pie

There is nothing more comforting or delicious to warm up with on Thanksgiving day than thanksgiving foods that start with L. Lemon meringue pie.
It has an airy, melt-in-your-mouth crust, creamy lemon filling, and a fluffy meringue topping that's baked to perfection.
You can make this dessert in advance and refrigerate it until you're ready to serve it. Preheat the oven to 350 degrees Fahrenheit.
Line the pie crust with parchment paper or foil and fill it with pie weights or dry beans so that it doesn't puff up while baking.
Bake the crust for 8 minutes, then remove from the oven and remove parchment paper or foil along with weights and beans before adding the filling.

54. Lamb’s Lettuce

This type of lettuce is a cross between romaine and butterhead lettuce and has an overall soft appearance. The leaves are green or dark red in color and grow to be about five inches wide.
It features a mild flavor that blends well with most salad dressings, making it a favorite among chefs.
The leaves are crisp and can hold up to heavy dressings without wilting or becoming soggy like some other lettuces do when mixed with creamy sauces.
Conclusion
I hope this post has helped you with your search for new thanksgiving foods that start with L. It's important to keep in mind that only some dishes work for some families.
So be sure to make a list and try it out before you commit to anything. And, of course, if you have any occasion, please feel free to use thanksgiving foods that start with L. Happy Thanksgiving!

...I knew you when Our common goal was waiting for the world to end.
Yeah, couldn't resist the reference to "Black Sheep" by Metric. Or to Scott Pilgrim, maybe.
Anyway! This is another longish one, and a bit of a culmination of David's miniature paranoia arc. We'll be back to cozy food after this. I ran a little guessing game on my Discord thread over who was behind the break-in. Congratulations to longtime Sifal Superfan u/Killsode-slugcat for successfully guessing "One of the UN soldiers". Honorable mention to u/JulianSkies for guessing "Rosi the Yotul", which is also kind of correct, just not for this specific break-in.
I forgot to mention this last week, but I'm starting to make a point of not chaining myself to established NoP lore quite so much, particularly when that lore doesn't actually exist. So you're gonna catch me talking about aspects of the 2136 geopolitical landscape and the historical aftermath of the Satellite Wars, and most of that is just me making stuff up, e.g. referencing an otherwise unheard of event called the Buryatian Counter-Pogroms last week.
[First] - [Prev]
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Memory Transcription Subject: Chiri, Gojid Refugee
Date [standardized human time]: November 1, 2136
The sun was setting over the urban sprawl off to the west as David brought the boat full of supplies back to the rubble-specked island we were living on. I had my new holopad in my coat pocket, but aside from that, we’d left our purchases on the boat until we had a better idea of what was going on back at the restaurant. Strong-looking humans in blue uniforms, a darker shade of blue than the Peacekeepers, were filtering out of the building just as we strolled up.
“Hi, I’m the owner, I called it in,” said David, waving the law enforcement agents down. “What happened?”
One officer glanced back into the restaurant, and shook his head. “Nothing to report,” he said, an annoyed twist to his mouth. “There were no looters. You’re safe to head back in.” He wasn’t making eye contact with David when he spoke. I thought humans normally did that.
“The door wasn’t unlocked, was it?” asked David. He’d made a big show of locking it as we left. He’d said I was already the second alien to barge in while the place was closed.
“Have a nice evening, sir,” said the police officer, conspicuously neither answering the question nor setting us at ease.
David and I watched the officers filter out and drive off, not sure whether or not it was a wise idea to quietly dread whatever, if anything, we’d find inside. He took a deep breath, and led the way.
What we found was a human woman in a formal suit--wasn’t that normally menswear?--seated at a table, glaring at the door, her polished black shoes propped up on another chair for comfort. There was a glass of some brown liquor on the table in front of her, along with a couple lime wedges, some already used, and the rest of the fancy-looking bottle. Behind her, I noticed that the only gap in the bar’s lineup was on the top shelf. Beyond that, my deductive reasoning had nothing. I had no idea who this woman was.
Jilted former lover, here to steal him back from you, the critical voice offered immediately. She was always happy to put that kind of evil into words.
“Good evening, Charmaine,” David said coldly. “We’re not currently open. Shall I close out your tab for the añejo?” Aged tequila, then, if my memory served.
“Fuck you,” she said, pointing her glass at David aggressively. “You called the fucking cops on me?!”
“You broke into my restaurant,” David scoffed, incredulous.
“How did you even know I was here?” Charmaine asked pointedly.
“I’m sorry, you want hints on how to break into my building?” David said, eyebrows raised.
“If I wanted to go around intimidating civilians, I would have joined the CIA in the first place,” Charmaine said. “I didn’t. I joined the Peacekeepers. It’s a big, scary galaxy out there. Somebody with experience had to look after all those green fucking volunteers.” She glared bitterly at David. “You and your Plucky Space Girlfriend are the reason I’m stuck in this shit job on the home front instead now. So yes, the least you could do is help me get good at it.”
Plucky Space Girlfriend? I pointed to myself in baffled confusion.
“What? No, not you,” said Charmaine, incredulous. “Who the fuck even are you? Hell, how did you even get here? Aren’t all the Gojids supposed to be back at the--”
David cut her off, and redirected her back to her initial question. Away from asking questions about me. “Security system went off,” he said, patting the pocket containing his holopad.
“I disabled the security system,” Charmaine shot back.
“Backup security system,” said David, pointing at the ceiling. The two humans stared at each other in baffling silence for a few moments. Faintly, from several stories up, at the very edge of hearing, I could just barely make out the sound of a dog barking.
Charmaine’s jaw dropped. “Oh come on! You had a fucking nanny cam going for the dog?!”
“Yup! Poor little guy was freaking out, so I checked the main security system. Couldn’t see the feed for some reason.” David shrugged, smirking. “Don’t be so hard on yourself, you’re new at this.”
“Again, go fuck yourself,” said Charmaine. “You know goddamn well why I’m new at this.”
“Where’s your Plucky Earth Boyfriend, by the way?” asked David, taking the seat across from her. I followed David, but I wasn’t following this conversation.
“Do I look like I fuck dudes?” Charmaine scoffed, running her hand through a head of hair trimmed shorter than David’s.
“You look like a cop,” offered David helpfully.
“Fuck. You.” Charmaine clearly hadn’t found his observation helpful. “If you’re asking about William, College Boy’s at a plum desk job down in Arlington. Old jarheads like me get stuck with fieldwork.”
“Oh, you never mentioned your service history,” said David. “I’m surprised the Peacekeepers didn’t just transfer you back to the Marines.”
“The Powers That Be wanted me on a shorter leash than that,” said Charmaine, icily. “The leash feels great, actually! You should put one on, too.”
David rolled his eyes. “Is that why you’re here? You and I both know I’m entirely too stubborn and opinionated to follow orders at all, let alone to do proper intelligence work. This is just about loose ends, and making sure I don’t talk about what happened. They can’t properly call it Top Secret if it happened in plain sight of a civilian with no clearance, and they’re mad they can’t arrest me if I run my mouth about it.”
I blinked, as the puzzle suddenly started to click into place. “Oh! Okay, wait, is this about that Arxur you met?”
I didn’t think Charmaine’s jaw could drop any further, but there it went. Even David froze in shock, his eyes impossibly wide.
“You told a fucking HERBIVORE?!” Charmaine screeched. “How stupid are you?!”
I was on my feet in an instant, claws brandished with rage. “Call me an herbivore again and I'll rip your fucking skin off!” I roared.
Chairmaine’s eyes went wide and whipped over to David. Her head shook incredulously. “You son of a bitch,” she said hollowly. “You fucking did it again, didn’t you. Didn’t you!”
David smirked, and tried to regain momentum. “Did you know that the Kolshian meat allergy, at least in Gojids, isn’t triggered by cheese?” He leaned forward, conspiratorially. “Ask me how I know,” he whispered.
“How the fuck…” the human woman breathed. “You realize this isn’t making your case easier, right? Like, what, I’m supposed to head back home and tell my handlers that the goddamn Alien Whisperer doesn’t want to work with us?”
David shrugged. “It was a fluke.”
“Convincing an alien to betray its culture and defect to Earth once is a fluke! Twice, it’s becoming a fucking pattern!” Charmaine shouted.
“I barely did anything! It’s selection bias!” David insisted. “Only the open-minded ones are willing to come to Earth at all. Seriously, have we even had a single visiting foreign head of state yet? Even our staunchest allies are still too terrified to come see the Savage Predator Homeworld.”
“Don’t change the subject,” Charmaine muttered. “The CIA needs you.” She rolled her eyes. “Probably.”
David shook his head. “There's only one intelligence job I'll accept, and I'm already applying for it.”
Charmaine raised her eyebrows. “And that is?”
“Gang of Eight.”
David was a somewhat reserved person most of the time. So were most of the on-duty Peacekeepers I’d run into. It reasonably followed from that, then, that the sound that came out of Charmaine was, without hyperbole, the loudest I had ever heard a human laugh, ever.
“You’re running for Congress!?” she managed to eventually squeeze out between full-body comedy convulsions.
David shrugged. “City council first, maybe work my way up, but yeah. Gonna try my hand at politics.”
“Sorry, what’s the Gang of Eight?” I asked.
“America’s main legislative body has hundreds of delegates,” David said. “On paper, they’re supposed to oversee all intelligence work, but it’s just too impractical to brief all of them on matters of utmost secrecy, so in reality, only eight of them get briefed on the full picture. It used to be eight specific members back under the old pre-SatWar two-party system, but it’s a little more free-form nowadays.”
Charmaine rolled her eyes. “It’s still never a first-term congressman with no previous intelligence work.”
“It can be if the CIA says he’s got a talent for it,” David said, smirking. “In fact, I hear they’re so optimistic about my abilities, they dispatched an agent to ask me in person to work with them.”
Charmaine snorted dismissively, but there was a hint of a smile as she took another sip of her tequila. “Smartass.”
David smirked. “Now, now, there’s no need for obscenity! Why, I’m just a down-to-Earth small business owner with some strong opinions about how our mismanaged foreign policy’s starting to hurt our economy,” he said. “Who’s going to speak for the hardworking average American? Not those fat cats up on Capitol Hill, I’ll tell you what!”
“Stahp,” Charmaine groaned, as she slumped over her glass. “I’m not fuckin’ drunk enough to hear your shitty talking head impersonation.”
“And you won’t be,” said David. “Again, we’re closed, and I have some ingredients to unload, so unless you plan to help carry groceries, would you mind calling yourself a cab?”
The agent looked at the door, her brow furrowed, deciding her next course of action. The conversation sounded like it was concluding, at last, but it didn’t feel like the matter was resolved at all. If they wanted David’s silence, then it didn’t sound like Charmaine’s employers would consider a long-term career in public service to be a serious compromise. She looked like a woman who’d reached a dead-end, not a destination, and so she was already plotting a new course.
She’s a threat to the life we’re trying to build here, said the critical voice, far more emotional than usual. We’re leaving ourselves vulnerable. She’ll keep coming back until she gets what she wants.
She could interfere with our visa application, said the odd voice, far more methodical than usual. Force David to choose between silence and us.
Did I have the voices on backwards?
The two greatest threats to our safety are your weakness and your foolishness, the critical voice explained. I have to say unkind things to keep you alive. We are NOT getting hurt again!
You were raised an herbivore, but your blood remembers the hunt, the odd voice explained. You live astride two worlds. Your instincts know how to hurt people. Your imagination knows how others can hurt you.
What’s the Council’s recommendation, then?
Strike now, they said.
“So I’m sorry, but could I ask the obvious question?” I said, doing my best impersonation of a Fissan businesswoman in the midst of a particularly icy negotiation. “Why does it matter if David talks? The world’s been turned upside-down around once per month since the United Nations made first contact. What’s one more terrible revelation on the pile going to do?”
Charmaine shook her head in frustration. “I don’t fucking know. The ‘why’ is above my pay grade. I just have my orders.”
I tilted my head. “You don’t even know why talking about it is bad, but you somehow know that telling a former member of the Federation is worse?”
“I…” Charmaine began, baffled. She leaned back in her chair, away from me. “I mean, we don’t want state secrets leaking to the wider world.”
“I said ‘former’, though?” I said quizzically. “I'm on Team Earth now.”
“If I might interject?” David brushed his hair back, and seemed to mimic my stance at the table instinctively. He fell into formation as naturally as he breathed, covering me like a gunship off my wing. Was this the power of a social predator? “Look, if I had to speculate,” he said, “I’d say it’s a policy concern. I have more fingers on one hand than there have been conventional attacks on U.S. soil, and every single one ended in escalation. People are already calling for blood. Pull up social media from the last few weeks, and the only topic that was trending harder than ‘Glass Nishtal’ was ‘Humanity First’, and that particular movement has already drawn blood.”
Charmaine looked like she was searching for a good spot to hook into that argument. It had the cadence of supporting keeping the Arxur incident secret, but David had omitted that connection when making his case. He was technically just describing the regional zeitgeist without actually making a point. It was a good distraction, and I trusted that he had a deeper point he was thrusting towards.
The human woman is strong, said the odd voice, but we can outwit her. It’s two against one.
She’s probably beginning to regret drinking before this conversation, yes, said the critical voice.
“How does that tie back to the Arxur?” I asked, trying to set David up for the kill.
“Because my little incident makes the Arxur look sympathetic,” he said. “When the Federation had us dead to rights, it was the Arxur who bailed us out. That knowledge is already fucking with the narrative. Add in this idea that they were victims as much as victimizers, and suddenly policy shifts. The UN is gearing up for total war against the Federation. If this gets out, there’s going to be a massive popular push for us to detour into Arxur regime change.”
“Right!” said Charmaine, taking the bait. “So that’s why this can’t get out!”
David tilted his head forward. “You want us to go to war without letting the public make an informed decision on who we’re attacking?”
Charmaine flinched like she’d been struck. “That’s not what I--”
“No no, it’s fine, we’ve got a wonderful track record on undeclared wars with no civilian oversight,” said David. “We should just let the nice powerful men in suits do whatever they think is best for America and the economy. Aafa could use a few pineapple plantations.”
Charmaine leapt to her feet in a fury. I did likewise, and she froze up. The ex-Peacekeeper wasn’t wearing her shiny blue body armor anymore, just a set of clothing that humans called a “suit”. See, I’d been learning a lot today. I’d learned the names of a number of different kinds of human clothing, for example. I’d also learned that my quills alone could pretty trivially shred through most of them.
The human woman glared at me, and sat back down. “Keep Hawaii out of your fuckin’ mouth,” she muttered at David. “But yeah, I see your point.”
I sat down as well. “That covers the issues with telling humanity,” I said, “but what about people like me?”
This time, David’s attention swiveled, and it was me that he looked at with concern. His mouth opened, but he said nothing for a few moments, choosing his words carefully. “There’s too much hatred for the Arxur among the people of the Federation,” he said softly. “Opening doors with the Arxur might close them with the Feds. Even seeing us openly considering working with the Arxur might send what few allies we have running to the hills.”
Charmaine nodded. She hadn’t made the point, but it supported her position nevertheless. “Yeah, I mean, that’s a pretty big geopolitical concern. Good enough excuse to keep this under wraps, right?”
I didn’t need the chorus inside my head for this one. Deep down, I already knew what to say.
“I don’t feel like my life has been better for having the truth hidden from me,” I said softly. “If the Arxur were always willing to talk with meat-eaters, we Gojids might have been greeted as allies, like you were, if our culture hadn’t been stolen from us.”
Charmaine looked afflicted. Was that just empathy, or had her culture been stolen from her as well?
“So, wait, are you still Catholic, or did you finally stop living in fear of centuries-old missionaries?” asked David, showing an aggressive lack of tact.
Charmaine leapt to her feet again in a rage. “What did I fucking say?” Charmaine said threateningly.
“You said to keep Hawaii out of my mouth,” David said calmly. “I’m talking about the Philippines.”
“I’m from both archipelagos,” Charmaine growled.
“Then you can appreciate the damage that colonialism can do to a culture twice over,” said David, “and how important it is to reverse it. Do you even recognize the name of Kulalaying, the Moon’s Shadow, or do you simply accept the gods the Spaniards inflicted on you?”
Charmaine shook her head, hollowly. “So… what, that’s a pre-contact mythological name? Why the fuck do you even know that?”
David snorted. “Because I can cook a better pancit palabok than your grandmother.”
“Okay. Why don’t you reel it the fuck back in, buddy,” Charmaine said coldly.
David held his palms up in a gesture of peace. That was an out of line thing for him to say. I didn’t know what “pancit palabok” was, but it sounded like an old family recipe. Trash talking someone’s generational home cooking was considered “a dick move” in most cultures.
“Savory-sweet noodles flavored with sea creatures,” David explained. “Classic celebratory dish from Filipino culture.” He shook his head. “And… yeah, I was mentored by an outspoken expat for a while. He had some very strong opinions on the importance of reclaiming his precolonial heritage.”
“And ‘Catholic’?” I asked.
“Subtype of Christian,” said David. He turned back to Charmaine. “‘And you will know the truth, and the truth will set you free.’ Gospel of John, Chapter 8, Verse 32.”
She squinted at David incredulously. “Wait, I thought you were Jewish.”
David shrugged. “Think what you like, but it’s a poor Atheist who can’t quote scripture.”
“And the Bible quote is in reference to, what, your cooking?”
David shook his head. “No, that was back to the meat of the matter. Whether or not we should hide what I know from the Federation. We shouldn’t. It might be rough in the short term, but they’re better off in the long run for not living a lie. There’s a Krakotl Admiral in international prison right now who’s going to lose his shit if he ever fully grasps that humans are people. We shouldn’t hide from the Federation that the Arxur are people, too.”
I didn’t want to admit it, not about the Arxur, but I knew the score. “Don’t treat us like lessers,” I said. “We’re sapient. If the evidence is there, we’ll come around to it.”
Charmaine slumped back down into her chair, and just shook her head. “You two are exhausting, you know that?” She perked up for a moment, as a thought occurred to her. “I don’t think I caught your name, actually,” she said, looking towards me.
I stiffened, and repeated the words to the magic spell I’d learned. “I’d like to speak to an attorney before answering any further questions, sir.”
Charmaine snorted. “It’s ‘ma’am’. And see? Exhausting.” She sighed, and sat up. “Look, I hope you appreciate that I can’t actually make policy decisions. That happens way the fuck up the chain. Best I can realistically do is run interference. Drag this out long enough that somebody else’s cat gets out of a different bag, and keeping your secret becomes moot. So I suppose, to that end, I’ll be stopping by from time to time.” She smirked. “It sounds to me like I’ve almost convinced you to join up! I’ll let my boss know that it’ll just take another visit or two, and you’ll come around.”
“Might even take three, who knows?” David said, playing along. “I’m sure you’ll convince me eventually. Just keep trying!”
“Put the tequila on my tab, then,” said Charmaine, rising to her feet for a third time, but calmly at last. “And for the love of God, please stop casually deprogramming aliens.”
“No,” said David, smiling.
Charmaine groaned. “Fuck you, then. And I’m coming back for that better-than-my-Grandmother’s palabok, you hear me?”
“Only if you start respecting locked doors,” David shot back.
“No,” she said, smiling, and left.
For a moment, everything was quiet, and just the two of us were alone in an empty restaurant. David reached over and held my paw in his hand in a show of support and sympathy. “What an exhausting day,” he said, and I couldn’t disagree.

Hi all,
I'm half Telugu American and felt very disconnected from my culture until very recently, and one of the biggest things that helped me feel like I was reconnecting with my heritage was learning to cook Indian and South Asian food.
When I visited Andhra Pradesh and Telangana, including Hyderabad's Old City, for the first time, I had authentic Hyderabadi biryani and fell in love. Biryani has been one of my two favorite dishes for a long time. Recently I finally learned to cook it by myself, and I want to learn how to cook multiple variations. What are some regional biryani types both in and outside of South Asia, especially less known versions, and their defining characteristics, ingredients, and spices that set them apart?
Here's all the types of biryani I could find online (Some stuff may be incorrect, if there's anything I got wrong let me know):

• Nasi briyani (Singapore + Malaysia) - usage of Southeast Asian spices like pandan leaf, higher amount of gravy compared to South Asian biryanis
  
• Iraqi biryani - Sometimes uses vermicelli pasta alongside the rice, uses typical Arabic spices, uses spicy tomato sauce
  
• Kolkata biryani - Lightly spiced, notable for addition of potato and egg
  
• Nasing biringyi (Filipino biryani) - Rice is cooked with coconut milk and saffron, heavy usage of vegetables such as bell pepper, peas, and carrots, sometimes wrapped in banana leaf
  
• Sindhi biryani - Uses tomatoes and potatoes, quite spicy
  
• Memoni and Kutchi biryani - Very spicy, similar to Sindhi biryani but with less tomato
  
• Haji biryani (old city of Dhaka) - goat meat, potatoes, uses small amount of buffalo cheese, heavily seasoned but not very spicy. Often accompanied by borhani (Bengali drink of mint, yogurt, and spices)
  
• Ambur biryani (Northeast Tamil Nadu) - Larger proportion of meat, cooked with jeera samba rice, curd is used in the curry/gravy base, less spicy and lighter, served with sour brinjal curry. The onions in the biryani stay soft instead of being crispy.
  
• Somali biryani - Uses same ingredients as the Somali rice dish bariis iskukaris but cooked in the biryani style. Uses the Somali spice mixture xawaash, uses unique meats such as camel meat, served with banana or plantain on the side as is typical with Somali meals.
  
• Thalassery biryani (North Kerala) - Small amount of chilis, heavy usage of spices and dried fruits and nuts such as pomegranate, apricot, raisins, cashews, and almonds. Cooked with short grain khyma rice and uses chicken or beef as the meat.
  
• Kalyani biryani (Maharashtra, Karnataka, and Telangana) - similar to Hyderabadi biryani, always cooked with buffalo meat
  
• Hyderabadi biryani - Most famous biryani type, from Old City of Hyderabad. Very spicy, lots of spices and dried fruits, usually goat meat EDIT: i have been informed that hyderabadi biryani does not use any dried fruits other than raisins/sultanas i think
  
• Shayya biryani (Uttara Kannada) - most notable for using vermicelli noodles instead of rice. Not very spicy.
  
• Kappa "biryani" (Kerala) - Very thick with lots of curry and gravy, doesn't use rice apparently. Made with beef and tapioca/cassava.
  
• Bombay biryani - Most notable for usage of plums. Not very spicy
  
• Patra "biryani" - Originates from Parsi community. No rice, is beef and spices cooked in patrel/colocassia leaves.
  
• Lucknowi biryani - Lightly spiced, flavorful
  
• Kashmiri biryani - Heavy on nuts and fruits, uses asafoetida and saffron, uses mutton
  
• Kamrupi biryani (Assam) - Uses vegetables such as beans, potato, and bell pepper that aren't used often in other types of biryani
  
• Goan biryani - Uses mackerel fish, grated coconut, very light and aromatic
  
• Bezawada biryani (Andhra Pradesh) - Uses fried chicken
  
• Gongura biryani (Andhra Pradesh) - Uses gongura (leaf used often in Telugu cuisine), gives it a distinctive sour flavor along with the spices.
  
• Thai biryani/kao mok gai - Uses a sour green sauce prepared with green chilies, mint, and coriander
  
• South African Cape Malay biryani - Similar preparation and spices to South Indian biryanis, but dal/lentils are incorporated as an ingredient.
  

These are all the regional types I could find. Aside from regional variations, there's also a lot of variations on ingredients used i.e. Chicken 65 biryani, paneer biryani, vegetable biryani, seafood biryani, etc.
Let me know of any other lesser known biryani types that I missed and their ingredients and recipes if you have them! Thank you so much!

I live in northern Illinois and we have a Filipino food truck that makes the best damn pork skewers I've ever had. The reason is the sauce.
What the hell is that Filipino bbq flavor I am absolutely in love with? Sweet/smokey flavor. I've looked for prebottled marinade but I am skeptical on them because I don't know anyone whose tried them.
Anyone have any homemade recipe suggestions or know if any bottled marinades are half decent??
Edit: Shout out to Stix & Noodles. They have a physical location they were able to open due to the success of their truck(s). If you're in the area or ever visit, I highly recommend it.

I’m stuck in a targeted ad loop and haven’t been able to find what I’m looking for.
Hubs and I have a weekly CSA delivery for veg and some fruit that we can’t customize - we just get whatever is in season every week. We also have a monthly meat subscription. Pretty much the only thing we actually shop for at the grocery store is dairy and snacks.
I’d love to find a meal planning app with these features: - account access for multiple users - calendar - ability to add pantry/fridge items - recipe suggestions from ingredients on hand without needing a full kitchen inventory - ability to add your own recipes - ability to plan a meal without a recipe
The biggest struggle I’ve had so far is that most apps only have options for recipes. I cook a lot and rarely cook from recipes. I’d like the option for something like “chicken breast with salad” as well as the occasional recipe.
I don’t want a grocery function built in, but can ignore it if it’s there. What I absolutely will not do is enter every single ingredient in my kitchen. I’d like to be able to just throw in whatever main ingredients I have on hand and get some recipe suggestions or just schedule whatever I feel like making. So far the apps I’ve seen only work for recipes if you go through and enter everything you have and then they only suggest recipes that you have 100% of the items. I substitute and change things all the time. I just want a jumping off point without having to completely inventory my entire kitchen.
I can’t be the first person to want a Goldilocks app. Any suggestion?

There's the classic north american one, but also so many filipino tapioca products and ingredients out there with little colorful balls. What's the most over-the-top delicious tapioca recipe?
My daughter will be coming home from her first year of college in a mere 3 weeks, and she says she loves tapioca pudding!

Hello! Katakam takam yung mga pinoy recipes here! Kaya if okay lang invite ko kayo if you have the time , sana maka visit kayo sa platform namin nom.com.ph . Pwedeng -pwede kayo mag post ng Classic Filipino Recipes :) Salamat !

I live in northern Illinois and we have a Filipino food truck that makes the best damn pork skewers I've ever had. The reason is the sauce.
What the hell is that Filipino bbq flavor I am absolutely in love with? Sweet/smokey flavor. I've looked for prebottled marinade but I am skeptical on them because I don't know anyone whose tried them.
Anyone have any homemade recipe suggestions or know if any bottled marinades are half decent??
Edit: Shout out to Stix & Noodles. They have a physical location they were able to open due to the success of their truck(s). If you're in the area or ever visit, I highly recommend it.

Hi !
we are conducting a feature on "lesser known" Filipino dishes and delicacies that exists in households on different provinces in the Philippines.
If you have some recipes/ dishes that is considered to be "unique" to your province/ household please comment about it's description and an almost step by step procedure on how to cook it.
any comments and suggestions will be appreciated.
maraming salamat po!

My lola bought raw lechon belly roll from the grocery. It's already tied up and marinated. It'll be my first time cooking one, so I am kindly asking for tips po on how to cook it properly. I'm not sure if there's a cooking filipino food subreddit-- So I just thought to do it here. I've read some recipes and some have other ingredients like tanglad, sibuyas, sibuyas dahon and etc. Pero, looking at the belly roll I got I'm not sure whether or not they put other ingredients inside like the ones I mentioned. Would it be better if I just cut open the strings and place some ingredients in? And just redo the strings?
Also, I need to know because this one I feel is crucial how do I ensure that the lechon belly roll skin is crispy? Any tips will be much appreciated po! Thank you ☺️

I just got a grill and I want to make some Filipino Foods but I'm getting tired of making the typical stuff (which is in the title.) When I try to Google "Inihaw" + recipes I just get the same typical stuff. I really can't think of any other dishes in the Philippines thats grilled besides one that my Tita mentioned which was a sort of stuffed squid. Is there any other notable dishes grilled in the Philippines. I'm quite curious to try out more stuff.

Those of you that have been subscribed to this sub know that it has grown tremendously since 2020. With that growth has come challenges. We as a community need to figure out where we want this community to grow into. There needs to be an increase of Mods. I'm currently looking into recruiting more (I've reached out to a couple individuals already).
We also need to figure out if the Rules that we currently have make sense and if they should be changed/removed.
We currently have 8 rules that are honestly only somewhat enforced. They are as listed:

1. Only food-related discussions, pictures, and videos are allowed.
2. Original Content [OC] or credited posts only. Do not claim something that is not yours.
3. For videos, only recipe videos are allowed.
4. For those showcasing their dishes, post title must include name of dish.
5. Recipes are highly encouraged.
6. Filipino or Filipino inspired dishes only. (Mod Note, we need to update the side bar text)
7. Comments in the schtick of "this is not how this recipe is made" will be removed. Filipinos come from different islands and different culinary experiences.
8. As always, treat everyone with respect

I would like to have community input on these rules. Do we want to be as strict as /food ?
Please feel free to discuss in this thread what you all think. I will review it and compile the ideas that filter to the top and post it to the rest of the mods. (Most are inactive).
Also, let's refrain from just complaining about the sub and not having a solution. The things that will be worked on will be adding more Mods, re-defining the rules based on this feedback, acting on Reports (Please use that Report button) in a consistent manner.

Filipino cuisine is a hodgepodge of diverse tastes and techniques from across Asia and America, reflecting on the country’s long history colonized by the Spaniards, Japanese, and Americans. From the mountain ranges and seas of Sulu to the globalization influences, Filipino food embodies a unique and rather distinct mix of flavors, shapes, and techniques. In this blog, we dissect the very essence of the Filipino cuisine’s culinary history and journey and delve through the rich history, key or main ingredients, signature dishes from before until now, and lastly the future of the Philippine’s culinary scene.
Filipino cuisine has been imprinted from various cultures that have left not only their food, but even infrastructures and mannerisms, over the long course of several centuries. Our wide range of influences include Chinese, Spanish, American, Japanese, and many others. This proves that Filipino food symbolizes flexibility and adaptability, proving that the country’s openness to culinary fusion is not a weakness but a strong point. The use of indigenous ingredients such as rice, coconut, and a variety of seafood unite with foreign elements like soy sauce, tomatoes, and potatoes, result in a dynamic dish that works for the palate of many.
Rice is the staple crop of Filipino cuisine, serving as the base and foundation of many Filipino dishes, from breakfast to dinner. An example of a dish that goes well with rice is Adobo, one of the most typical and classic dishes in a Filipino’s life. The dish showcases simplicity and versatility in cooking Filipino dishes, mainly being meat marinated in vinegar, soy sauce, garlic, and personal choices of spices like laurel. Moreover, some households use 7UP or Sprite to bring out the flavor of the meat, whether it be chicken or meat. In my case, we use 7UP, due to its strong carbonated flavor as compared to Sprite. My family’s personal secret recipe for Adobo aside, there are many more ingredients used in common Filipino dishes like coconut milk. Coconut milk emphasizes, brings out other flavors like spiciness, and adds richness to dishes like Laing and Bicol express, highlighting the prominent use of coconut in Filipino cuisine. Other main ingredients include a form of Philippine lemon or Philippine lime called calamansi, the infamous stench yet flavorful of fish sauce or patis, and shrimp paste or bagoong. These dishes highly contribute to distinct flavors of Filipino dishes like the worldwide famous Sisig, and Kare-Kare.
Filipino dishes have multiple signature dishes known to many worldwide, offering a tasteful experience. Sinigang, a sour soup including tamarind and other souring flavors exemplify the Filipino palate for loving contrasting and complementing flavors. Just because it is sour does not mean it is bad, or has gone bad (no pun intended). Lechon is a whole pig roasted with charcoal, is the main attraction of festivals and parties. It has crispy skin and juicy flavorful meat. It not only pleases the eyes, but the stomach as well. Last but not the least, pancit symbolizes longevity and prosperity in Filipino culture, and has numerous variations like pancit palabok, pancit bihon, and pancit malabon, which vary in taste and regional locations and history. To emphasizes on the food culture, the Chinese also have the same belief in the superstitious power of noodles and their fortune.
Traditional Filipino cuisine forms the starting point of the archipelago’s culinary identity, witnessing innovations and fusions with contemporary food. Chefs and food enthusiasts are reimagining classic dishes, using modern techniques and global influences to improve, create, and innovate culinary creations. Food markets, food trucks, and modern restaurants are competing with worldwide flavors on global stages such as Master Chef and Hell’s Kitchen, gathering attention and exposing the bountiful flavors of Filipino cuisine and the country’s culinary identity.
As Filipino cuisine receives worldwide recognition, actions are taken to preserve and promote culinary heritage until this day. Initiatives such as cooking classes, food festivals, Youtube tutorials, vlogs and blogs, and culinary tours celebrate and promote the diversity and versatility of Filipino cuisine. This not only fosters pride in our country, it also gives the chefs themselves and the people who eat something to look forward to. Moreover, the documentation of traditional recipes and culinary techniques ensure that future generations may be able to savor the fulfilling Filipino flavors.
To summarize, Filipino cuisine is a proof of the Philippines’ history, diversity, and cultural richness. From its roots of indigenous belonging to the colonial and contemporary influences, Filipino food continues to captivate its audience worldwide with bold flavors, vibrant colors, and heartfelt hospitality. As we stop by the next Filipino restaurant, we can savor the legends, traditions, and experiences that make Filipino food a taste to try for today and tomorrow.