I’m feeling a bit silly for having discovered this restaurant after everyone else. Everybody seems to have been to or knows about 2nds, or knows someone who’s been to 2nds, or, in the case of one of my friends, has been to 2nds but didn’t know he had been there.
Since everybody is crazy about cupcakes these days, and nearly everyone else is trying his/her hand at making one, here’s a basic recipe for a moist, hearty carrot cupcake with a thick coat of icing.
In fashion and in pizza, thin is in. That was the general feeling one got at the recent launch of Greenwich Pizza Thins.
These places serve cronuts in Manila. Remember, call before you go.
How does one introduce the country’s food to a group of foreign students who are unaware of our cuisine? Where does one start?
I was pleasantly surprised to see an old colleague when I visited S&L Fine Foods. Turned out, chef Philip Golding joined the company four months ago as culinary consultant, and just two weeks before, was appointed its chief operating officer.
There was a buzz years ago when Krispy Kreme doughnuts expanded its operations in the US. The madness spread like wildfire.
In cooking Adobong Alimango, Mila Aquende Banzon shares the secret of its finger-licking sauce—garlic, lots and lots of garlic. She uses about six to seven bulbs of garlic for
An underlying democracy seems to permeate the gilded corridors of Shangri-La Plaza’s new East Wing. For while luxury brands and high-end fashion stores seemingly define the place, there, too, are
Around the time I started writing about food, the Edsa Shangri-La opened and shocked the establishment by not having a French fine-dining outlet. In fact, there was no fine
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