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Festive Provençal jams–perfect for the holiday season


By
PROVENÇAL coffret with bottles: New fruit jam line with decorative
packaging

Recently we were virtually transported to Provence, a southeastern region in France, with the introduction of a new line of The Fruit Garden Luxury Jam.

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

Swedish cuisine, New Zealand wines in one day


By
LAMB
with lovage
and dried
apricots

It wasn’t a mistake to accept two lunches in a single day. Both were not to be missed.

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

Tracing our Chinese connection through stories and shared meals


By
CHA TUA He or Crystal Prawns

Reading a digital file of the book “My Angkong’s Noodles,” I thought how delightful that some of the questions about Chinese cooking, Chinoys (Chinese-Filipinos) and Binondo are finally answered.

Posted: October 30th, 2014 in Featured Gallery,Food,Headlines | Read More »

Seared black cod fillet ála Niçoise, lamb loin with salsa verde–airline food can be exciting


By
MOZZARELLA
appetizer by Mathew
Moran of Australia

On my return trip to Manila from Singapore, I was asked to “book a cook.” There were nine chefs to choose from the International Culinary Panel of Singapore Airlines, each one with a prestigious reputation, operating highly regarded restaurants.

Posted: October 23rd, 2014 in Columns,Food | Read More »

‘Sinigang sa kamias,’ pickled banana heart, ‘pulutan’ laced with ‘lambanog’–Quezon fare is rich and flavorful


By
KINILAW for the
drinker.

The more than three hours travel time to Lucena, capital city of Quezon province, is best done in a relaxed vertical position. Sleep is your friend as you pass roads and bridges traversing Sariaya, Quezon, or through San Pablo and Liliw, Laguna, and Lucban, Quezon.

Posted: October 16th, 2014 in Columns,Featured Columns,Food | Read More »

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