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Top chefs innovate on most representative Philippine dishes

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PAMPANGA sisig with foie gras and fried eggs (chef Sau del Rosario)

What is the one dish that best represents Philippine cuisine?

Posted: May 15th, 2014 in Editor's Pick,Featured Gallery,Food,Headlines,Photos & Videos | Read More »

Your 2013 (not so known) ‘lechon’ guide: From the ‘healthy’ to the chili-garlicky


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HECKY’S Lechon Sisig

A Filipino celebration remains incomplete without lechon, and as we anticipate the new year, delectable renditions come to mind—clean-tasting and flavorful, even without a sauce.

Posted: December 26th, 2013 in Columns,Food | Read More »

Why ‘Lechon’ Sounds Greek to Me


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IS it possible that the Greeks invented the lechon? Apparently the spit-roasted pig goes as far back as the Trojan War! That would be around the 13th or 12th century BC, if we are to believe the Ancient Greeks.

Posted: October 6th, 2013 in Columns,Featured Columns,Sunday Inquirer Magazine | Read More »

VIPs partake of great wines and spirits; and guilt-free ‘organic lechon’


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maurice1

The 12th edition of Ralph’s Wines & Spirits’ tasting event took place recently at Marriott Hotel’s Grand Ballroom, dahlings.

Posted: February 20th, 2013 in Columns,Editor's Pick,Fashion and Beauty,Featured Columns,Featured Gallery,Photos & Videos | Read More »

Horseradish crusted salmon


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HORSERADISH Crusted Salmon

In her television shows “Fresh,” “Sugar” and most recently “Bake,” Canadian chef Anna Olson demonstrates how to make both simple and complex dishes: cinnamon buns, for instance, or French meringue and the Canadian holiday beef pie called tourtiere.

Posted: December 12th, 2012 in Columns,Editor's Pick,Food | Read More »

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