My best friends Myleen and Colleen Huenefeld were restaurateurs in Madrid, as far back as I can remember. They got the knack for it from their parents, Tito Charles and Tita Andita, who was a super cook.
One of the questions most often asked of me is, “What is your favorite food?” Without thinking twice, I always reply, “Foei gras!” (Panfried goose or duck liver).
AHA Chef Instructor Joey Carpo shows how to cook and prepare Rosti with Ham and Swiss Cheese Gluten Free.
If you ever wander into the restaurant avenue that Aguirre Street in BF Homes, Parañaque, has become, Don Limone is one place you should check out.
Very rarely does the word “light” aptly describe the traditionally butter-laden and creamy fare one usually expects of French cuisine, so I was a bit thrown off, in a good way, with The Peninsula Manila’s visiting chef Patrice Martineau’s menu.
Served with chocolate-striped barquillos and a thin chocolate cone, the Tsoknut gelato tasted as if one was eating bits of the iconic candy, this time infused with cream. The taste brings back childhood memories of simple pleasures.
Although the rains have started to come, June still seems rather summery. On days it doesn’t rain, the weather can get really warm and humid and it’s all we can do to find relief from the heat.
It is not a household name—yet, but in the blogosphere and among the lucky few who have tasted it, Carmen’s Best ice cream is living up to its name. In at least three taste challenges, the ice cream has bested its competitors, including non-dairy products.
Filipinos, like a lot of foodies around the world, love all types of noodles or pasta dishes, such as native pancit, Chinese stir-fries, saucy Italian spaghetti, macaroni salads. In Italy, a pasta dish is served as main course after the antipasti. Diners in the Philippines, however, usually go for a noodle dish taken with slices of pizza.
As we sat around the table tasting a special menu featuring Rougie’s duck foie gras, we couldn’t help but discuss the ban on the dish in Chicago. The move was triggered when celebrated chef Charlie Trotter said he wouldn’t be serving the duck’s fatty liver ever again.
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