It was years ago in Iloilo when I learned about how Norway and the Philippines were connected. It was at a resort where we ate the specialties of the province. On the beach, instead of swimmers, were a group of lifesavers. It was explained that those were students at John B. Lacson Maritime School, and the school was in partnership with Norway’s maritime industry.
My family allowed me to sit back, relax and enjoy Mother’s Day. Instead of the usual me in the kitchen, I called a good friend, Greek chef Anthony Kouroutsavouris to prepare an authentic Grecian feast for us.
Whenever I hear the words Pampanga cuisine, there is one family name that comes to mind: Tayag.
Beetles, caterpillars and wasps could supplement the diets of billions of people globally and help feed livestock, the UN’s Food and Agriculture Organization said on Monday, calling for more investment in edible insect farming.
AHA Chef Jinggay Merilleno shows how to prepare Panna Cotta with Mango Coulis.
Ecotourism. Extreme adventure tourism. Spa tourism. Medical tourism. Agritourism. And now, make way for food tourism.
Fans of Ilonggo cooking are expected to make a beeline to the Mandarin Oriental Manila for the weeklong festival “Flavors of the Visayas,” featuring traditional dishes prepared by chef Pauline Gorriceta-Banusing.
For years I’ve been making chocolate-chip pancakes for my kids.
Mother’s Day can be considered a commercial event much like Valentine’s Day. But if it does remind us what the mother is to a family, then it is a worthwhile event.
The heat is scorching, but not along Magiting St., Teacher’s Village East, Quezon City. There, teenagers cool down, the groovy way!
When Japanese cuisine was first introduced to me, one of the dishes that caught my attention was tonkatsu. This is boneless pork chop, breaded with panko, or Japanese breadcrumbs, then deep-fried to a crunch. Served with sweet-and-sour dark sauce, this became one of my favorite Japanese dishes.
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