It was a hot, uneventful Sunday afternoon when I saw colorful depictions of our beloved desserts—halo-halo, guinumis, scramble, mais con hielo, among others—recreated to look more fun, colorful and festive.
I first met Joel Torre in 2003, during the early days of his now famed inasal house, JT’s Manukan. Through the years, JT’s has become a staple whenever
There is so much to look forward to this year. What started as the Cebu Food and Wine Festival will now be held all over the country. The kick-off will
Here are more holiday recipes, this time, from chef Philip Golding, culinary director of the Center for Culinary Arts Manila. For Golding, the Yuletide season at home would mean Braised
The holidays mean different things to different people. It is the time of year when family traditions come alive, and heirloom recipes are recreated for the feasts. Here’s a
It has been 10 days since I arrived in Bilbao for my culinary tour called Kitchens of the World. Twice a year, I take foodies all over the globe to
Tucked inside what seemed like the very edge of the Ateneo campus is Iggy’s Canteen. It was where my dear friend, Fr. Manoling Francisco, SJ, and I, had our “catch-up”
I hosted a long overdue Sunday merienda for family and friends. I rid myself of the headache of having to do everything myself. There are days when I simply wish
I am captivated by “The Ultimate Filipino Adobo Book.” How could I not be, when it is penned by Claude Tayag with Micky Fenix and Ige Ramos? The book is
It cannot be denied that we have all fallen in love with Korean cuisine. K-pop, the phenomenon that took the world by storm, has made us more aware of Korean
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