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RIA Recommends
FOOD
A foodie tour of Bicol—discovering ‘kinalas,’ ‘biniribid,’ ‘tinuktok,’ ‘palusag’
Visiting Camarines Sur, Albay and Sorsogon expanded my Bicolano cuisine vocabulary beyond Bicol Express and ‘laing’
How to do a vegan kiddie party spread that’s exciting and delicious
Our guests raved about the food—they couldn’t tell it was plant-based
Chili crab ramen, fried salted egg yolk crabs—what to eat in Singapore and where
For those craving for the whole experience, some of these delightful dishes require you to eat with your bare hands
1990s fine dining pioneer Markus Gfeller sticks to his cooking roots at Pinot
The chef who brought us arugula and soft-shell crab upholds approachable, healthy, organic cuisine
PARENTING
Why we braved the rain to give free hugs at Gay Pride
One young man asked me, with teary eyes, ‘Why are you doing this?’
Ernie Lopez: Sports is a fathering ‘language’
The businessman has a way of turning athleticism into a parenting tool, and his Christian faith into a shared value with his kids
Nicole, Camille, Christian on Donnie Tantoco: ‘We have seen him do the impossible’
‘It’s never about him. Instead he’d genuinely listen’
Why we don’t have to be our mothers
In a recent online forum, author Dr. Christiane Northrup debunked genetic determinism
Seeing my father for the last time, I felt forgiveness
I have long accepted father figures for what they are and not for what is expected of them
Cinderella in my soup, other ballet masterpieces on my plate
At the dinner to announce the 50th season of Ballet Philippines, gastronomy told the story of swans with foie ice cream crunch plumes, salads of fairy queen’s crowns, and a she-wolf’s bitter and sweet feelings in fruit jellies, in a masterful choreography of flavors and presentations
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