Recipes for steaks are a dime a dozen. But look closely before breezing by this one—it’s got features and flavors worth checking out. First, this recipe uses flank steak, a
Sometime in the mid ’90s, I was invited to judge cooking competitions in Cagayan de Oro, one of the many competitions organized by Cagayan de Oro Hotel and Restaurant association
The sign caught my attention at Manna from Heaven Bakeshop—“Ashitaba Pan de Sal for Sale.” Ashitaba means “tomorrow’s leaf,” a Japanese vine that is said to have a myriad of
Everywhere we turned in Dubai, Filipinos came into view. Most of them didn’t know I was Filipino so when I spoke, they looked at me stunned. After realizing their mistake,
Chef Joey Carpo shows how to prepare and bake English Muffins step by step.
Wimbledon tennis champion Novak Djokovic seems to be a strong favorite to win the US Open this year, what with his recent two Grand Slam victories and a near-perfect record
Little Store on the Hill is a tiny place with great character. Is it because the owners, Bartolome and Rosalinda Chua, were both artists—Chinese poets (the late Mr. Chua a
Sabrina’s Surf and Turf 3 kg lamb shoulder 2 kg prawns (butterflied and de-veined) ¼ c garlic ½ c olive oil 1 tsp rosemary Fresh basil, about a palm full
She’s been called Little Miss Adobo in her family, because every single day while growing up she would eat adobo—and never really got tired of it. Now, at age 25,
The pundits have spoken: Molecular gastronomy is waning, its death knell sounded by the doors closing on Ferran Adria’s landmark restaurant El Bulli in Spain. If that’s true then I’ll
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