(Born from a passion for good food and a love for cooking, Pierre Ching has been able to come up...
AHA Chef instructor Philip Golding shows how to prepare and cook Sole Vin Blanc.
Renowned chef Jessie Sincioco grew up eating and enjoying a very rich, thick, saucy, smoked-flavored chicken and pork adobo prepared by aunt Estelita Sincioco-Dy.
If you didn’t know Vicvic Villavicencio, you would have missed him weaving in and out of the noontime crowd of his hugely popular Kamayan, Dads and Saisaki buffet restaurants. But instead of piling goodies on a plate, Villavicencio, a jolly fellow who arrives at his Glorietta, Makati branch together with four of his six children, will only check out the various food stations before settling down with nothing more than a glass of iced water.
In my constant search for kitchen gadgets, cookware and gizmos, I recently found myself lost once again in the middle of the Philippine Foodservice Equipment & Supplies Corp.’s (Pfescorp) showroom.
How hard can it be to cook store-bought frozen fish balls? It’s just convenience food, a practical solution to speeding up your meal preparation, which is why it’s called convenience food in the first place.
AHA Chef instructor Philip Golding shows how to prepare and cook Coq Au Vin.
He looks somewhat like Hayden Kho and Ricky Davao, don’t you think? Thirty two-year-old Greg Villalon’s charming looks, playful eyes and winning smile can easily land him in show business.
Three years ago, Ginny Roces de Guzman sold Sugarhouse, the hugely popular cake shop she launched in the 1980s when she was 26 years old. Changing visions prompted the partners to let go of the long-time venture, and while it seemed like the best solution, it certainly wasn’t an easy thing to do.
Tender morcon with chorizo and egg from Abé reminds you of a Filipino fiesta. Ginger-stewed spicy beef spareribs ninja from Café Adriatico is soft and caramelized. Sikreto ni Maria, sumang hubad swimming in coconut-milk sauce from Fely J’s, is dessert and snack in one.
