The “media noche” table is much like that of the “noche buena,” but blended with Spanish dishes and influenced by Chinese traditions such as the display of red round fruits
It was my privilege to be a part of the Canadian Embassy and Canada Beef’s Christmas campaign. I prepared Filipino-inspired dishes using ingredients from Canada, particularly beef. Each
When Hermie Esguerra does something, expect it to be extraordinary. When he decided to care for pigs, he picked the Kurobuta or “black pig”—the name given to the Berkshire, a
I called food historian and award-winning author Ige Ramos to congratulate him on the victory of his book, “Dila at Bandila,” at the 2020 Gintong Aklat Awards. After exchanging pleasantries,
I love cookbooks with stories behind the recipes—such is “Legacy: The Assumption Cookbook.” It is a collection of personal creations, family and heirloom dishes. From “Legacy,” I picked some recipes
With American Thanksgiving Day just a week away, here is my directory of dishes worthy of your table for your celebration. Flavors of autumn Aileen Anastacio describes her turkey set
Here’s my roundup of recent finds: Knives Every cook needs a good knife, and I recently found one that’s proudly designed and handcrafted in the Philippines by Ryan David of
Paco Magsaysay did everything but slow down during the pandemic. In September, Magsaysay proudly unveiled his new line of cheeses, after launching J&M Naughty and Nice Alcohol Infused Ice Creams
It’s a one-stop shop for the latest food offerings in the metro. Friends Patty Pineda, Isa Cruz and Lou Albano exchanged delicious food finds for years and decided to make
I have long been enamored with Pan de Amerikana’s large, wood-fire oven-baked soft pan de sal with a thin crust. Pan de Amerikana was called that because in the 1950s,
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