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Good things come in small packages. Take dips, sauces and spreads.
Her travels span 40 years but she has been cooking since childhood. Now, wouldn’t that constitute perfect credentials for a successful travel cookbook?
JAPANESE food’s distinctive flavors and signature cooking techniques could be turned into a money-making venture at Golden Treasure Skills and Development Program’s day-long seminar on Japanese cuisine.
’TIS THE season for snacking! Parties that drag on forever require food to munch on. In that regard, I have come across some interesting finds.
There’s a tall, secured gate that separates them from the rest. They all wear yellow shirts and jeans that tell outsiders that they’re not your usual kaffe klatsch group. The uniform also helps the guards pick them out in case they try to blend in with the slew of visitors in the compound.
Savor a whole roast turkey, plump, juicy and baked to golden-brown perfection with Bizu’s signature stuffing of apples, chestnuts and sausages. A whole turkey with all the fixings is priced at P8,500, weighs approximately 4 kilograms cooked and is good for 20-25 persons. Order three days in advance.
In the beginning, it was all about the flour. The year was 1958, and Liberty Flour Mills, Inc. had just started business. But immediately, it sought ways to expand its lucrative wholesale market and was soon packing its flour in smaller, more accessible retail sizes.
The Culinary Education Foundation (CEF) is holding the Bees in the City! A Honey Harvesting Workshop on May 1, 10 a.m.-12 noon, at the CEF-Sinag Eco Center in Katipunan Ave. corner Ventura St., Balara, Quezon City (near the MWSS Complex entrance and behind the UP Diliman Campus).
Fresh from her stint as one of two chefs who did the Apec welcome reception dinner, Margarita Fores has now turned her attention to a 10-day Batanes food promotion in her restaurant at Rockwell, Makati.
I haven’t stopped laughing since I met geomancer and feng shui master Aldric Dalumpines.
