There are hams and there are hams, but the one that you should never pass up is the jamon Iberico—the jewel in Spain’s culinary crown.
Roast goose is a much loved Hong Kong specialty.
If I hadn’t known that it was adlai, I would have sworn that the paella we were eating was made with rice.
Given her track record for ecological conservation, it’s not surprising that Susana “Annie” P. Guerrero’s newest restaurant would be all about fresh, sustainable ingredients and local produce. At Sisterfields, which is owned by The Cravings Group, of which Guerrero is president and founder, the philosophy is “farm-to-fork, pasture-to-plate and crop-to-cup.”
Lately, it seems to me that my diet has been full of sugar. During a recent dinner at home,...
I can never resist smoked salmon whenever I see it on a breakfast buffet table.
Although the rains have started to come, June still seems rather summery. On days it doesn’t rain, the weather can get really warm and humid and it’s all we can do to find relief from the heat.
He has always loved chocolates but when he became part of its manufacturing process, Mark Ocampo says he began to appreciate chocolates even more.
On a recent family trip to Japan, I was amazed at Sapporo’s New Chitose Airport in Hokkaido. It’s probably the most unique airport I’ve seen.
Mystery. Surprise. Conspiracy. It sounds like the makings of a good detective novel. It’s also all the elements of a new dining concept recently introduced at Cru Steakhouse at Manila Marriott Hotel.
