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‘Salmorejo’ of Cordoba, slow-cooked lamb, ‘pulpo’–and foie gras cooked three ways


The local culinary scene becomes more interesting with visiting chefs who give you a taste of the cooking in other places that you may not be able to visit, among them Alain Ducasse from France, Sergio Ariola from Spain, James Vinney from Australia, Ming Tsai from the United States, and Martin Yan visiting from his last book promo.

Posted: November 29th, 2012 in Columns,Featured Gallery,Food | Read More »

Chef Martin Yan’s favorite Filipino dish? ‘Adobo. It keeps well and reheats well’


Funny guy cracking jokes while stir-frying a mouthwatering Asian dish? Check. Knife skills as amazing as any magician’s act? Check. Cooking tips thrown in for good measure? Check.

Posted: September 6th, 2012 in Editor's Pick,Featured Gallery,Food,Headlines | Read More »