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Clams and garlic, softshell crab risotto–not your usual seafood fare for Holy Week


By
GAMBAS

During Lent, we are challenged to become more creative in how we prepare seafood.

Posted: April 17th, 2014 in Columns,Featured Columns,Food | Read More »

From guava ‘adobo’ to homemade ciabatta–everything fresh and made from scratch


By
MESCLUN’S Guava Adobo

“Everything from scratch” is the best way to describe chef Katrina Kuhn Alcantara’s cuisine.

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

Argentine pizza, Vietnamese ‘inihaw na liempo,’ Spanish blood sausages


By
Bawais Com Suong Cha, grilled liempo Vietnamese style

Recently I have been visiting places. Here’s a list of where I’ve been and what I found delicious and worth raving about.

Posted: April 3rd, 2014 in Columns,Food | Read More »

Two women pursue their happiness, choose to bake for a living


By
CAKELETS by Joyce Urieta

I discovered a real yummy Belgian chocolate lace cookie baked by Joyce Urieta, thanks to my nephew Miguel Villadolid who gave me some.

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

Under the Tuscan sky on Lamon Bay, Quezon


By
ASSORTED sushi by chef Edo San

On my last trip to Balesin Island Club, the Lamon Bay resort in Quezon province inaugurated Toscana. It’s the seventh and last village of the resort. Others are Balesin, Phuket, Bali, Costa del Sol, St. Tropez and Mykonos.

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

The Goldilocks story–from childhood bakery to baking institution


By
baked goodies inspired by Goldilocks

I was overjoyed when I received a copy of the Goldilocks cookbook from dear friend Alan German.

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

Chef-couple let their culinary imagination run wild with Shine


By
CLOCKWISE, from above: Shine Café; Sliders with Foie; Umami Fries

Shine Bakery and Café is the playground of chefs Rob and Sunshine Pengson. It is where they allow their culinary minds to run wild.

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

New creations manifest chef’s love for Thai cuisine


By
CECILLE Chang

Cecille Chang has spent over a decade mastering Thai cuisine. Asked why Thai food, she replied, “I love the marriage of four flavors—salty, sweet, sour and spicy. Thai cooking is so balanced in flavor even without butter.”

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

Soup #5, anyone?


By
t0213reggie_2

Tony’s Restaurant is a humble eatery in Caloocan City. What makes it grand is its food. Patrons flock to it.

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

‘Puto seko,’ ‘pacencia,’ ‘sioktong’ and ‘taho’–the best ones out there


By
PUTO SEKO and pacencia

There are treats that delight the palate, evoke nostalgia, and ignite a sense of who we are as a people with our own culinary past. Some treats that fall under this category are the pacencia and puto seko—cookies from days gone by, yet still integral to our food heritage.

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

Feng shui for foodies, plus Eng Bee Tin’s ‘tikoy’ delights


By
TIKOY

Chinese New Year is a holiday I really enjoy. Part of the thrill is a visit to Binondo, Manila. No matter how frequently I go, this oldest Chinatown in the world never ceases to excite me.

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

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  5. Clams and garlic, softshell crab risotto–not your usual seafood fare for Holy Week
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