What’s Cookin’ with AHA: Capuccino Bars
AHA Chef Instructor Joey Carpo shows how to cook and prepare Capuccino Bars .
November 25, 2012
AHA Chef Instructor Joey Carpo shows how to cook and prepare Capuccino Bars .
‘Tis the season to be jolly and extra sweet! So, make your holidays doubly sweet with our 2012 list of Best Desserts. From refreshing gelato treats and homemade ganache chocolate cakes to brandy-infused prune cakes and super suman with a twist—all these are guaranteed to whet your sweet appetite. Enjoy!
Usually around this time of the year, a few supermarkets would have some fresh cranberries available in their chiller section. Packed in clear plastic bags, these fresh cranberries are great for making cranberry sauce, a traditional side dish for Thanksgiving’s roast turkey.
Lovers of grilled food—and who isn’t?—better take note of a piece of information from veteran restaurateur Vicvic Villavicencio.
The big question we will be forever asking is: “Why isn’t Philippine cuisine as well-known as Thai or Vietnamese?”
Dads’ has partnered with Quick Delivery to bring the best of its popular dishes to your home or your workplace. Dads’ wide range of food options can be accessed simply by dialing 2121212, enabling customers to order their favorite Dads specialties such as Roast Beef, Roast Turkey, Ham, Callos, Lengua and Paella, to enjoy at home or at the office. Also available is the restaurant’s lineup of salads, and pasta dishes.
When it closed for renovations a couple of months ago, Museum Café at the Ayala Museum complex was due for an update. The owners, Raintree Restaurants, had a good thing going there, but they felt it was time to offer something new.
When Ferdinand Magellan set out on his voyage in search of the fabled Spice Islands, he should perhaps have landed in Indonesia. For in this archipelago of 17,508 islands, spices and herbs grow abundantly.
Ballet brought them together. But, it was food that sealed their relationship.
Fry sausage with a bit of fat in medium heat pan. Add small amount of water to create a steam then reduce. Continue cooking until light brown or until sausage starts to draw fat. Keep in a warm place and slice.
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