That bite-size wonder from Japan—takoyaki, a ball-shaped Japanese snack made of wheat-flour batter and diced octopus, shredded greens topped with hearty bonito flakes and a special sauce—now comes in various flavors courtesy of Tamayaki, with branches at SM North Edsa, Fisher Mall Quezon Avenue, Landmark Makati and SM Fairview. Its flagship store in the Philippines is at P. Guevara Avenue in San Juan City.
By Marge C. Enriquez
Without the modern-day mixers and machines, Italian master chef-educator Carla Brigliadori works, on her feet for hours,making fresh pasta. She never wipes the smile off her face—as if the joy of cooking and the grace of her spirit are infused into the dough.
Chrismastime always brings families and friends together to celebrate and feast. During this season, everybody indulges in spreads of good food.
Country CookingBy Micky Fenix
“Pagkain” is the title of the food photography exhibit that was recently launched at the Renaissance Shanghai Yangtze Hotel in China. It features the food images of Neal Oshima, accompanied by text I had written, both taken from the book “Kulinarya: A Guidebook to Philippine Cuisine.”
Kitchen RescueBy Reggie Aspiras
I asked friends for their fondest fruit salad memories and recipes. Their replies were interesting: