While the origin of this well known adage is dubious, the message can be clearly interpreted. It implores you to respect nature and in return, you and future generations will be rewarded with interminable natural treasures of the earth. The quote is quite simple to think of but why do some ignore its significance?
A photo op with a squirrel that went awry has left a teenager flustered but unhurt.
The search for young beauties who embody the advocacies of conservation, preservation and protection is nearing its end. The coronation night for Miss Teen Earth and Little Miss Earth Philippines will be held on May 27 at the Mall of Asia Arena.
Fans of Chris Locher have new reason to celebrate since he and his business partners opened Recess on Jupiter Street in Makati a few months ago.
If Cebuanos stuff lechon (roast pig) with tanglad (lemongrass), the Ilocano style is to put in a native plant, karimbuaya, into the pork dish and other grilled dishes.
There is a huge swathe of land, stretching from the central Mediterranean all the way up to the Afghan border, whose inhabitants, if one goes by restaurant menus, eat minor variations of the same staples: roast meat, often lamb; hummus; roasted meat on skewers; meatballs; and spit-roasted meat, which the West knows as kebab.
If you like bread seasoned with herbs and spices, you don’t have to buy the expensive ones in specialty stores. You can make your own herbed bread.
With many restaurants across New York and Europe banning food photography inside their establishments, we had to ask restaurateur, author and “Iron Chef” Geoffrey Zakarian what he thought of taking pictures of what we eat.
Dishes are set on the La Veranda bar, each one the recipe of a mother, grandmother, even a great-grandmother. These are the family dishes of the chefs and outlet manager of Sofitel Philippine Plaza, presented to highlight the celebration of Mother’s Day.
I met Signor Adriano Steffanuti and his business partner, lawyer Gale Atienza, a few months back. I was introduced to them by master baker Johnlu Koa during one of our enjoyable food and wine tasting sessions.
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