New finds, old favorites, fresh culinary talents in Iloilo
It was hard to refuse an invitation to eat all around Iloilo and judge a cooking competition. Though I’ve been to this province multiple times, I missed indulging in
It was hard to refuse an invitation to eat all around Iloilo and judge a cooking competition. Though I’ve been to this province multiple times, I missed indulging in
It’s the easiest adobo I’ve ever cooked, and I found the recipe in a compilation of the best food writing for 2001, edited by Holly Hughes.
Whenever high school classmates at College of the Holy Spirit get together, they usually ask me to choose where we go or eat. Five years ago, our batch went on
Under the canny leadership of Olivia Limpe-Aw, president of Destileria Limtuaco, the country’s oldest distillery has launched products that are truly world-class.
I have been obsessed with preserved pork ever since I tried Tao Yuan’s cabbage with the cured meat. I am in awe of how cabbage can taste so good and not in a vegetable-side dish kind of way.
The secret is in the marinade. “Marinating is necessary,” says Robert Castañeda about the best-tasting adobo. “When you marinate the meat with the prepared sauce overnight, you allow the flavor
For almost a year now, Ana Mendoza’s pork and squid adobo has been her kitchen attraction, never failing to stimulate her family’s appetite. We usually enjoy the combination of chicken
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