Your cronut directory
These places serve cronuts in Manila. Remember, call before you go.
August 15, 2013
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
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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
With unbelievable speed, “The Cuisine of Quezon” (Zoom Printing Company, 2013) was published. The author, Milada Dealo Valde, was just talking about a cookbook she wanted to do in
According to the dictionary, hybrid is “an offspring of two animals or plants of different races, breeds, varieties, species or genera.” In the pastry world, hybrid now refers to
The goal of this column is for Philippine cuisine to make an impact on the world culinary scene. This is also the goal of “Foodprints with Sandy Daza,” a new
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
