The look like pinecones that just came out of a bonfire. With their rough texture, bumpy appearance and irregular shape,...
Just when I thought I’ve tried all the best ice creams in town, along comes a delicious surprise of the...
Wimbledon tennis champion Novak Djokovic seems to be a strong favorite to win the US Open this year, what with...
Now that the Christmas season is in full swing, lots of candy canes are for sale in supermarkets and, sometimes, even in bookstores. Having outgrown my childhood fondness for these colorful, peppermint treats, I’ve found other uses for them that are more suitable for grown-ups. Here are some suggestions to make the most of this season’s candy canes.
If you still have some Magnolia queso de bola left over from the holidays, here’s a suggestion: Make it into cheese pimiento spread. Unlike the imported Edam cheese, which has long been a traditional holiday food in the Philippines, the Magnolia queso de bola is not very salty. In many instances, you can use it as you would cheddar cheese.
A few weeks ago, I gave a DIY recipe for cheese pimiento spread using grated Magnolia queso de bola. In that recipe, I suggested that the trimmings from the sandwiches be made into bread pudding.
With Valentine’s Day fast approaching, many of us are wondering what to give or serve that someone special. Since chocolate seems to be the traditional gift of choice, how about making some chocolate fudge?
As the new executive chef of Hotel InterContinental Manila, Scottish-born Alisdair Bletcher is dreaming up innovative plans for the hotel’s food outlets. No stranger to the Philippines, Bletcher spent part of his childhood in the late ’60s in Manila, when he remembers eating turon at home and churros at Dulcinea.
While it’s not uncommon for paella to be served in parties and restaurants, its Filipino cousin, the beringhe (or bringhe) is more rarely seen.
Australia is sometimes referred to as the land down under, but I think it would be just as appropriate to call it the land of abundant milk and honey. After all, Australia has a reputable and long-thriving dairy industry, and it produces some of the world’s best honey in territories like Tasmania and Kangaroo Island.
