Kitchen RescueBy Reggie Aspiras
“Best Desserts: Inquirer Lifestyle’s Most Read Ultimate List.” This is the bible for the sweet tooth; it provides valuable information on where to get the best-tasting cakes, pastries, and everything in between. The pages and photos alone are mouthwatering.
Country CookingBy Micky Fenix
When asked to be involved in the second, expanded edition of “Kulinarya,” published by Anvil Publishing, I thought it was going to be another long process. The first one took about three years to finish.
By Raoul J. Chee Kee
With its rib bone still attached to 850 grams of juicy beef, the tomahawk steak at 22 Prime does indeed look like an axe or a hatchet with a straight shaft. If you grip the end of the “shaft” and strike a menacing pose, you might pass for Conan the Barbarian.
MenuBy Margaux Salcedo
You can tell by the increasingly heavy road traffic… Christmas is here!
By Norma O. Chikiamco
It’s such a joy to attend a cooking class. No matter how much one already knows, one always learns something new. The class becomes even more interesting if the chef-teacher is jolly and willing to share a lot of cooking tips.
By Clinton Palanca
The chef sitting across from me, Nicolas Isnard, is not happy. He lets out a dismissive snort and counts on his fingers. “There are 500 one-star restaurants in France. You had one bad experience and you say French cuisine is down, that it’s no longer important?”
By Carmencita S. Sioson
For someone who brought home a Sesame Street cookbook as a young boy so he could bake cookies and who associates Sunday lunch with his mom’s braised oxtail, chef Benjo Tuason has certainly a lot of fond memories about food.
San Miguel Pure Foods Culinary Center (SMPFCC) recently hosted a Christmas dinner at Damaso Residencia in Greenhills, Ortigas, for food writers and foodies.
Jollibee Foods Corp. (JFC) and Jollibee Group Foundation (JGF) are doing relief efforts for families and communities affected by supertyphoon “Yolanda” through the JFC Food Aid.
Francisco “Paco” Magsaysay, founder and proprietor of Carmen’s Best Ice Cream, has won the Keeney Award of the Ice Cream Short Course of Pennsylvania State University College of Agricultural Sciences in the US.
Just when you thought Filipino food couldn’t get any more exciting beyond the sizzle of sisig on a hot iron plate, The Bistro Group cooks up a homegrown restaurant concept that is sure to enkindle one’s appetite for Pinoy cuisine.