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This is not just a farm


By
AGRICULTURE Undersecretary Berna Puyat harvesting eggs

While some of my friends took in the view of a Tuscan vineyard and thought about the romance it evokes, a voice behind them declared: “It’s just a farm.”

Posted: April 17th, 2014 in Columns,Editor's Pick,Featured Columns,Food | Read More »

Are you ready for Cebu’s five-in-one ‘siopao’?


By
Brittany crusty cake called kouign amman

A big chunk of butter was being sliced in the kitchen. But it wasn’t just any butter; it was from Brittany, used in several pastries displayed as one enters Tymad Bistro.

Posted: April 10th, 2014 in Columns,Food | Read More »

Vegan chocolate cake, ‘ubod lumpia,’ crispy boneless ‘lechon’–savory food discoveries in Cebu


By
TWO orders of Tatang’s boneless lechon with puso

Good ideas can emerge from a garage. Think of the first Apple computer. And then there is The Chocolate Chamber (TCC) in Cebu City, which has moved from its humble origins into a new, café society-type of location.

Posted: April 6th, 2014 in Columns,Featured Columns,Featured Gallery,Food,Headlines,Photos & Videos,Sunday Lifestyle,Travel | Read More »

Heritage Filipino recipes gathered in one cookbook


By
OLD Cebuano recipe called perdis (chicken soup)

Will these recipes be in a book? The recipes were from a cooking competition that was part of a project called “My City, My SM, My Cuisine.”

Posted: March 27th, 2014 in Columns,Food | Read More »

Alain Ducasse: It takes more than just skill to make ‘fantastic street food’


By
THE AUTHOR with chef Alain Ducasse

Alain Ducasse looked none the worse for wear after his gruelling trip. He arrived in Manila Monday morning from France, took lunch at Enderun Colleges and faced both the student body and the media by 2:30 in the afternoon.

Posted: March 20th, 2014 in Columns,Food | Read More »

Manila hosts visits of award-winning chefs


By
micky

So, adobo has been proposed as the national dish. But for the information of our legislators, and especially the one who filed the bill, adobo is not a dish. Adobo is a way of cooking. That’s why we have different kinds of adobo—chicken, pork, beef, all meats together, kangkong, pata, hito, alimango, and so on. Now which of those should be regarded as the national dish?

Posted: March 6th, 2014 in Columns,Food | Read More »

Eating our way through Naga


By
PANCIT miki with pan bonete at Casa Moderna in Naga

It wasn’t even lunch yet but the pancit miki served was too inviting. There were lechon pieces on top, with the texture and the taste very much like roasted pig, but those were really lechon kawali, fried pork belly in oil.

Posted: February 27th, 2014 in Featured Columns,Food | Read More »

6 chefs add to reasons why you should go to Taal Vista Hotel


By
CHEESY triangle and Ensaladang Tagalog of Babes Austria.

It seemed like another wedding reception was to take place on the grounds of Taal Vista Hotel. A long tent had been set up, with a long table dressed in white with beautiful flowers lining the center.

Posted: February 20th, 2014 in Columns,Food | Read More »

Valentine’s double-treat: Great steak and the wines to go with it


By
t0213micky_1

The perfect time to be at The Strip Steakhouse at Solaire Resort and Casino (Aseana Ave., Parañaque) is just before the sun goes down.

Posted: February 13th, 2014 in Columns,Food | Read More »

Fitting in ‘Best Desserts’ in one’s slimming program


By

Oh no! Just when I resolved to try a “slimming” program, “Best Desserts” by Vangie Baga Reyes (Philippine Daily Inquirer, 2013) was launched.

Posted: February 6th, 2014 in Columns,Food | Read More »

Tossing good-luck salad for the new lunar year


By
YEE SANG salad ingredients

One Chinese New Year, we tossed a mix of vegetables and other ingredients, a ritual known as Yee Sang, and were asked to say our wishes out loud. Most of us wished for the ouster of a president. A few days after, the wish was granted.

Posted: January 29th, 2014 in Columns,Food | Read More »

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