Where to wear Moschino, and other suggestions
This post is an ode to Moschino, the only weird show in Milan. The Spring 2020 collection is supposedly inspired by Picasso. I…
In one of the seafood restaurants near Mall of Asia, there’s a dish called coconut shrimps.
Ever since a chef told me that clams are safer to eat than oysters or mussels, I haven’t been afraid to order clams whenever I see them in restaurant menus.
Cooking is not about changing flavors. It’s about preserving the flavors,” said Adam Liaw, 2010 winner of “MasterChef Australia.”
A whole leg of ham is good for 120 people,” says Michael Lopez, as his brother Mark prepares to slice...
It seemed the heavens had opened and sprinkled magic in Singapore—a fountain of pristine white flowers, a spray of pink blossoms, and petals of red, orange and crimson clustered in a bush. Have cherry blossoms ever been as beautiful?
This is not complicated. You can do it with one hand behind your back,” said chef Jereme Leung, as he stirred the sugar until it dissolved in the heated water.
In the vastness of Chinese cuisine, there never seems a shortage of newness.
The music swirled, filling the room with the haunting strains of a familiar melody. “Bato sa Buhangin,” an original Filipino composition, had never sounded as seductive. Rich, powerful chords and seamless running passages that build into a crescendo embellished a theme as sweet as nectar.
Tonight, March 21, all roads lead to France, or at least to French food.
Consider the banana. This humble fruit grows wild in the tropics, nearly everywhere in the Philippines, in fact.
