Good morning. Angela Dimayuga, the creative director for food and culture at the Standard hotels and a former chef at Mission Chinese Food in New York, grew up in Northern California, a daughter of Filipino immigrants, her grandmother a scratch cook. When we asked her recently for 10 recipes that speak to the heart of Filipino cuisine, she didn’t just cook from her own memory. She went through her mother’s collection of her family’s recipes and combed through cookbooks drawing on cooking from across the archipelago. She studied. And then she cooked and cooked.

So now we have her coconut milk chicken adobo (above), with braised whole peppercorns, and her lumpia Shanghai, cousins to spring rolls. She’s brought us an elegant porridge of arroz caldo with collards and soy-cured egg yolks as well as bistek, the beef raised high with soy sauce, citrus and browned butter, and sinigang, a sour-fantastic soup of tamarind broth with pork and vegetables. Here’s her pinakbet, vegetables stewed in fermented shrimp paste; her embutido, an egg-filled meatloaf; her pancit palabok, rice noodles tossed with a thick chicken gravy and topped with hardboiled eggs and poached shrimp; and good Lord, her empanadas, the ground-beef filling amped up with oyster sauce and sweetened with raisins.

Then, for dessert: Her bibingka, a rice-flour coconut cake cooked in banana leaves that Dimayuga tops with salted duck egg for what she calls “a sly note of brine.”

These are amazing recipes. They may not quite match the ones your mom made in Luzon, or the ones your friend Jose makes when he’s not out on the road, or the ones Romy Dorotan and Amy Besa taught you to make. But that is kind of the point. They are your starting point, your frame of reference. This weekend, you can make them your own.