Make your own ‘adobsilog’
Some dishes never die. They just become leftovers. Sinigang, nilaga, afritada, caldereta—they are often served not just once but over and over again until they’ve been eaten into oblivion. Because
Some dishes never die. They just become leftovers. Sinigang, nilaga, afritada, caldereta—they are often served not just once but over and over again until they’ve been eaten into oblivion. Because
These days, when going to the market comes with the risk of getting contaminated with the dreaded coronavirus, I mostly stay at home and let the market come to me.
One of my favorite snacks of all time is pigs in a blanket. Not only is it a throwback to childhood, it’s also handy to eat. Made with sausages or
It has been described by the Washington Post as being “worth the hype.” And indeed, this recipe for pasta with tomatoes and feta cheese has been doing the rounds of
I have always enjoyed going to hot pot restaurants, where you cook your own food in a bubbling hot broth fired from under the table by a burner. But with
As an alternative to French fries, some restaurants have been serving camote fries. That’s well and good. Camote is rich in dietary fiber, complex carbohydrates and nutrients such as potassium,
Now that the Christmas season is over, it’s time to start eating healthy again. While the holidays may have justified feasting on ham, queso de bola, lechon, turkey and
You know it’s Christmas season in the Philippines when several varieties of ham start appearing in the supermarkets. There’s leg of Chinese ham, for example, jamon de bola, American-style ham,
Having mastered how to roast turkey and rack of lamb, I thought I’d now try roasting a whole rib eye of beef. Because this is a rather expensive cut of
Now that melons seem plentiful in the market, we can have our pick of different varieties. There’s the red juicy watermelon, the smaller, ball-shaped melon with its bright orange color,
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