Tired and bored of the usual adobo, Hermogenes Perez Jr. tweaked the quintessential dish and created a more flavorful, tempting version that has instantly been a favorite of his family and friends for two years now.
Back to school—for parents—means seeing each other again after the long break. For me, it is always a happy experience for I know that after we parents get our tasks done for our kids, we will be off to eat somewhere.
Over a two-week period, we visited two restaurants, quite different from each other, by way of food offerings, but satisfying. One gives an ultimate dining moment and the other invokes memories of true Pinoy cuisine that harks back to the time of hired cooks in private homes.
AHA Chef Instructor Joey Carpo shows how to cook Thai Fish Cake with Cucumber Relish.
When she’s cooking in front of the television cameras, Chef Sara La Fountain is all serious business.
Bulalo with grapes, pinakbet with baked liempo, lechon kawali with roasted pumpkin gata.
I knew I had a copy of the book “The Art of Eating Well” by Pellegrino Artusi, but I didn’t have time to look for it before the lunch that announced the opening of Casa Artusi in the Philippines.
Receiving an e-mail from Nikki Bharwani of the Green Grocer is always a treat.
Delicious. Healthy. Versatile. Easily available. Now, how can you go wrong with raisins?
The Cake Club is not all about cakes. It has not only good cakes and desserts but also a proper meal.
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