My article on the Time-Life book collection “Foods of the World” and how I’m trying to complete my set had readers e-mailing me with suggestions on just what to do.
Few things are more delicious than a ½-inch thick, bone-in, deliciously marinated, char-grilled piece of pork belly.
You can qualify as the best only if you have strength of character. There is something about struggle that creates a complexity of spirit, the kind that differentiates the men from the boys, the best from the rest.
There is no way I will not try a dining place that offers burger and wings. Not exactly the healthiest combination, but to me, they’re one of the tastiest dishes to have come out of the Americas.
AHA Chef Instructor Joey Carpo shows how to cook and prepare Creamy sweet corn with crab, chorizo and chile puree .
Lechon. The word alone evokes happy memories of quintessentially Pinoy special occasions. It’s a gastronomic and visual highlight in almost all Filipino parties here and abroad. A Filipino gathering is not as grand without the centerpiece lechon. Famous chef and TV host Anthony Bourdain has rated our lechon the best in the world.
Funny guy cracking jokes while stir-frying a mouthwatering Asian dish? Check. Knife skills as amazing as any magician’s act? Check. Cooking tips thrown in for good measure? Check.
If last week we had Christmas coffees, now we have Christmas teas.
The word “diet” has dogged me for as long as I can remember. I have learned a few things from it; I’ve also held on to a few beliefs that worked, and many more others that didn’t. You read this column because, like me, you love a good meal or anything yummy.
AHA Chef Instructor Joey Carpo shows how to cook and prepare Coconut Chili Shrimp.
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