OCTOBER 27, 2022

AUTHOR PROFILE

Byline: Micky Fenix

LATEST ARTICLES

Crunchy pig’s ears ‘salpicao,’ Portuguese stew of sea bass and mussels—Antonio’s whips up the flavors of Negros

August 30, 2018 7:05 am

Kitchens of Mindanao: Durian custard, ‘piyaparan a manok,’ Tausug ‘tiyula’

August 23, 2018 7:30 am

Spectacular food memories of wild Palawan

August 16, 2018 7:10 am

‘Pedicured’ pig’s trotters, grilled bologna de San Pablo, and other reunion dishes

July 12, 2018 7:15 am

Davao’s best ‘tapa’—Duterte’s favorite—and barbecue, Tarta de Santiago

July 5, 2018 7:05 am

Flights of fancy: Food writing competition focuses on fowl

June 28, 2018 7:10 am

How Chef Jessie’s ‘Sisig the Great’ conquered Washington

June 21, 2018 7:35 am

Pope Francis’ preferred wine takes center stage

June 21, 2018 7:30 am

Strange but wonderful Tausug chicken dish

June 7, 2018 5:13 am

Richard Olney–gifted writer on French cuisine and wine pairings

May 31, 2018 7:45 am

Crunchy pig’s ears ‘salpicao,’ Portuguese stew of sea bass and mussels—Antonio’s whips up the flavors of Negros

August 30, 2018 7:05 am

Kitchens of Mindanao: Durian custard, ‘piyaparan a manok,’ Tausug ‘tiyula’

August 23, 2018 7:30 am

Spectacular food memories of wild Palawan

August 16, 2018 7:10 am

‘Pedicured’ pig’s trotters, grilled bologna de San Pablo, and other reunion dishes

July 12, 2018 7:15 am

Davao’s best ‘tapa’—Duterte’s favorite—and barbecue, Tarta de Santiago

July 5, 2018 7:05 am

Flights of fancy: Food writing competition focuses on fowl

June 28, 2018 7:10 am

How Chef Jessie’s ‘Sisig the Great’ conquered Washington

June 21, 2018 7:35 am

Pope Francis’ preferred wine takes center stage

June 21, 2018 7:30 am

Strange but wonderful Tausug chicken dish

June 7, 2018 5:13 am

Richard Olney–gifted writer on French cuisine and wine pairings

May 31, 2018 7:45 am

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