This recipe is adapted from Samin Nosrat’s Ligurian Focaccia with decorating tips from Terri Culletto, the original Van Dough Focaccia Art. The salty brine is the extra touch of the Ligurian Focaccia that echoes the coastal region where it’s from. It is sea salty. This …

Welcome!  This practical guide will give you a quick overview of Be With Mia—what you’ll find here and how to get the most out of the blog. After many delays, I’m finally excited to launch this blog. It’s still a work in progress, but I’m …

Ajitsuke Tamago (Aji Eggs) or what we usually refer to as the ramen egg is so versatile that I find it not only in my ramen bowls but breakfasts, asian style salads, noodles, rice bowls. Ajitsuke means seasoning while Tamago means egg. And so we season the …

There must be thousands of Filipino Adobo recipes online and printed combined. So, who really needs another Filipino Adobo recipe? NOBODY, right? But this Balsamic Chicken Pork Adobo is ridiculously simple – one-step procedure using pantry staples. Traditionally, you eat adobo with rice. Lots of it. …

  The Filipino Arroz Caldo (hot rice) is ginger-forward rice porridge with chicken. This creamy and hearty anytime-of-the-day bowl is served with a vibrant burst of freshness and umami condiments. This is such a reliable and flexible meal that it can transcend from warm breakfast bowl, …

5-Ingredient Peel and Eat Shrimp is the easiest and the most casual way of preparing shrimp using butter, garlic, beer, sugar and shrimp. Herbs are optional. Chili is a choice. This is so quick to make that it requires minimum preparation and a fast cook. …