Restaurant chain soon to serve authentic Neapolitan pizza
No one could be more excited about showing how real pizza is made than Margarita Forés. Though her restaurant, Cibo, has been making the Italian staple for the past 20
No one could be more excited about showing how real pizza is made than Margarita Forés. Though her restaurant, Cibo, has been making the Italian staple for the past 20
Lent has started, and Catholics for centuries have been abstaining from eating meat during that Church season, a canonically required form of penance. Mainly because we’re a seafood-loving people, we find it easy to abstain. But today, fish may not be as available as before due to dwindling catch.
Whenever high school classmates at College of the Holy Spirit get together, they usually ask me to choose where we go or eat. Five years ago, our batch went on
Machiko Chiba smiled at the familiar face, and it was mine. In 2014, we met at a dinner hosted by Maritess Lopez, wife of the Philippine ambassador to Japan, Manolo
Finally I was going to see Beijing. At least I thought so. But the December smog ended up hampering the view of the sky and the city. We couldn’t even see the car in front of the one ahead of us.
At lunch last year in Paniqui, Tarlac, the host showed me a cookbook printed by the Metropolitan Press in 1939 that was translated from the original Tagalog by a Valentina Basilio. It was a surprise to see that Filipinos still cook the dishes of the prewar period.
From the gifts we received this Christmas season, the big surprise was from a friend in Nueva Vizcaya—a load of farm-fresh vegetables.
GROWING up, I would spend Christmas in my grandparents’ home. My earliest recollection was at their Heroes Hill, Quezon City residence, where the grandchildren would be photographed at the staircase
The plate contained what could be considered appetizers. Well, not so much like bite-size hors d’oeuvres, but more like street food—squid balls and siu mai, as well as barbecued pork
IN THIS holiday traffic season, it’s best to arrive earlier than expected. Which is what many guests did at the launch of Ilocano products—wines by Destileria Limtuaco and a book on Ilocos Sur cuisine.
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