Wine-infused chocolate, Portuguese egg tart, Tochi cookies–fine holiday indulgences
I know Christmas is near when everyday food takes on fancier forms, such as the following recent indulgences.
December 15, 2016
I know Christmas is near when everyday food takes on fancier forms, such as the following recent indulgences.
There is a delectable way to have youthful, glowing skin: Tsukada Nojo’s Japanese Bijin Nabe (beauty hotpot).
Precelina Liwag Herrera’s culinary repertoire consists of timeless dishes prepared the way mothers and grandmothers did in the olden days.
Here are holiday treats you can give as gifts or enjoy with your family. Each year, there seems to be something new—a different take on the classics.
I was happily nibbling on preserved roselle (hibiscus), a gift from my friend Imelda Tan, who was also telling me interesting stories.
I wrote about Mandarin Sky a few weeks ago. But until now, I still crave for their specialties. So I recently headed to the newly opened Panay Avenue branch called Mandarin Sky Wok.
When Sonny Dizon sets his mind on something, expect the outcome to be out of the ordinary.
The flesh was firm to the bite, yet soft and delicate that it melted in the mouth.
The spirit of the season comes alive especially after a day of shopping with friends for Christmas ornaments. After our fill of red berries, shimmering balls and colorful glitter, we headed to lunch at Mandarin Sky—the latest addition to my favorite restaurants list.
I met food photographer Aldwin Aspillera during a class that kitchen-tested my recipes for Destileria Limtuaco. In between taking photos of the dishes, my students and I interviewed Aldwin and
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