When Bad Saint chef Tom Cunanan is home at the grill, you can count on the same swoon-worthy flavors that define the dishes at his restaurant.
we can’t seem to quit—that means grilled shrimp tossed with chile-coconut palapa, charred leafy greens doused in fiery sate oil, and Manila-style street meats marinated in Sprite and skewered on some mismatched chopsticks he found in a drawer.
Cunanan credits his late mother for a trove of family recipes passed down from the Philippines, where he was born, and today cooks by intuition—a pinch here, a pour there. Which is why, when he cooked up the dreamiest summer barbecue ever, we took plenty of notes.
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