In the same manner that “a way to a man’s heart is through his stomach,” the way to get to know a nation’s culture better is through its cuisine.
What started out earlier this year as an Instagram account of food pics has become a small-scale business where the...
Last June, in the vast basement kitchen of Hotel Intercontinental in Madrid, Spain, and in a state-of-the-art demonstration room at Le Cordon Bleu in Paris, I helped roll fried turon that became a hit among dinner guests in Madrid and culinary students in Paris.
For celebrity chef Sharwin Tee, adobo requires only three essential ingredients: vinegar, peppercorns and bay leaf (laurel). “If you have...
Saucy or dry; multicolored or strictly brown; wrapped or stripped; spicy or sweet; garlicky or truly vinegary. Adobo in all...
The “tinolang manok” in carved green papaya containers never fails to impress diners.
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.
For award-winning cookbook author, foodie and restaurateur Amy Besa, adobo should be cooked the proper way—from choosing the right vinegar to creating the right coloring and browning of the dish. Moreover, what to pair your adobo with must also be considered.
Our TV program, “Foodprints,” went recently to Tacloban, the provincial capital of Leyte, which I had never been to
Funny guy cracking jokes while stir-frying a mouthwatering Asian dish? Check. Knife skills as amazing as any magician’s act? Check. Cooking tips thrown in for good measure? Check.
