A new chicken wings place I love
When I was a student in Ithaca, New York, I enjoyed my weekends immensely. I could sleep in and wake up and drive to a street lined with a variety of fast-food joints that I loved patronizing.
When I was a student in Ithaca, New York, I enjoyed my weekends immensely. I could sleep in and wake up and drive to a street lined with a variety of fast-food joints that I loved patronizing.
Dino Ferrari. His name is familiar to those who are Ferrari sports car fans or owners.
I am not happy with just one viand. I want a taste of many, all at the same time. I want something saucy with something deep-fried. Something fried with something stir-fried. You get the drift.
AHA Chef instructor Joey Carpo shows how to prepare and fish croquettes .
Serving lechon during the holiday season has become a tradition in many homes, ours included. But what to do with the leftovers?
Hello 2012! Let me peer into my crystal ball and see what delights you have in store for us this leap year.
For those with a sweet tooth, there’s a new dessert hub in San Juan City that’s making a big buzz lately.
Sinfully would satisfy your cravings for dessert. The aroma of chocolates wafting from the store is enough to make a chocoholic’s heart skip.
Happy New Year to all! The holidays as usual brought about a lot of food-swapping. Food is always a highly appreciated gift in any household, most especially mine. Way before the season started, I was already on my exercise mode in anticipation of the influx of parties and Christmas goodies. And like every year, the intake outweighed the exercise. So once again, my new year’s resolution will be to exercise more and eat less.
So, this is the way piaya is done, I told myself as I watched students take flour, lard, salt and water, and knead those to become the crust. Included was more lard and flour, a mix the recipe indicated as polvoron that was added as well to the kneading.
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