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Why pasta is the world’s favorite dish


In the early days, pasta was made from durum flour, which Sicily in Italy specialized in. There’s even an Italian law that says all dry pasta must be manufactured using that specific ingredient.

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

Skillet pasta with tomatoes and mushrooms

SKILLET Pasta with Tomatoes andMushrooms

It was great to finally meet Michelin-star chef Nicolas Isnard during his recent stint at The Tivoli, Mandarin Oriental’s fine dining restaurant. Previously we had only “met” him while he was still in France, via Skype, when we interviewed him before his arrival in Manila.

Posted: December 12th, 2013 in Food,Headlines | Read More »

Gino and China’s Saffron Pappardelle Al Nero

For the saffron pasta: Pinch of saffron 1 large egg 1 c flour 1 tbsp olive oil 1/3 tsp salt Drops water, if needed For the squid ink: 1/3 c squid ink 2 pc  shallots, sliced ½ c white wine ½ pc bay leaf Salt and black pepper to taste 3 tbsp olive oil 1 [...]

Posted: September 12th, 2013 in Editor's Pick,Food,Headlines | Read More »

Pizza, pasta, risotto–Italian fare ‘Koreanized’ and made more garlicky

GONGONZOLA Pizza with honey dip

Thin-crust gongonzola cheese pizza, rolled and dipped in honey with fried garlic bits, may seem strange, but it works like eating pancake with maple syrup.

Posted: June 20th, 2013 in Editor's Pick,Featured Gallery,Food,Headlines | Read More »

Pasta with no carbs and almost no calories? No way

Chicken and shirataki noodle soup served in bowls in Concord, New Hampshire. AP

The conventional wisdom of cutting carbs and calories generally has meant that pasta is a no-go.

Posted: January 12th, 2013 in Featured Gallery,Lifestyle Stories,Photos & Videos | Read More »

What’s Cookin’ with AHA: Pasta with hungarian sausage and parmesan cheese


AHA Chef Instructor Philip Golding shows how to cook and prepare Pasta with hungarian sausage and parmesan cheese

Posted: December 30th, 2012 in Food,Lifestyle Stories,Photos & Videos | Read More »

Pasta ‘chorizo,’ halibut in olive oil, brick-roasted spring chicken–classic dishes from a 24-year-old Chateau

PASTA Chorizo made of whole wheat pasta and homemade Spanish sausage

Aside from the great food and new menu, part of Chateau 1771’s charm is its history, the sense of place and the picturesque views of the gardens in Greenbelt 5.

Posted: December 12th, 2012 in Food,Headlines,Photos & Videos | Read More »

Fettuccine with shrimps and fresh basil

DIY:  Pasta with Shrimps and Basil Leaves

Eating healthy can sometimes be a challenge, especially when you’re craving something wicked like crispy pata or bagnet. At a certain age, those are no longer everyday options and should be considered only as a once-in-a-sinful-while treat.

Posted: October 24th, 2012 in Editor's Pick,Featured Gallery,Food,Headlines | Read More »

What’s Cookin’ with AHA: Fusilli with spinach, ricotta cheese and raisins


AHA Chef Instructor Joey Carpo shows how to cook and prepare Fusilli with spinach, ricotta cheese and raisins . Video by INQUIRER.net’s Cathy Miranda. Royalty-free music courtesy of Kevin Macleod

Posted: September 30th, 2012 in Food,Lifestyle Stories,Photos & Videos | Read More »

For something so simple, pasta is serious business

A group of women taste pasta in a hotel conference room in Rome, Friday, May 18, 2012. Pasta sales worldwide have grown steadily over the past three years. Pasta is serious business in Italy, and a recent blind taste test organized by the world's biggest pasta maker, Barilla, drove home that an awful lot of thought goes into making the simple combination of durum wheat semolina and water from which Italy's national dish is made. (AP Photo/Alessandra Tarantino)

They twirled, they sniffed, they slurped, they chewed.

Posted: May 26th, 2012 in Lifestyle Stories | Read More »

What’s Cookin’ with AHA: Blackened Tilapia over Angel Hair Pasta

Chef Joey Carpo shows how to prepare and cook Blackened Tilapia over Angel Hair Pasta step by step.

Posted: August 7th, 2011 in Food,Lifestyle Stories | Read More »



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