Waxing poetic about food
Last week, the poem “This is Just to Say” by the poet William Carlos Williams that I photographed on the wall of a house
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Last week, the poem “This is Just to Say” by the poet William Carlos Williams that I photographed on the wall of a house
In 2001, I visited Copia, the shortlived Museum of Food and Wine in Napa Valley, and saw a photo exhibit, “Hungry Planet,” which featured families
It has been entertaining to listen to how friends abroad managed to cook Filipino food during the lockdown. Ingredients are no longer difficult to get,
My cook used to come to the house once a week to do the weekly menu. The prepared dishes, which were frozen, would be
My brother, an Atenean, told me that when he ate at the Jesuit Residence, the food was always good. He said it after sending
Aspiring food writers look for reliable food guides when visiting a city, town or province in the country.
Out of the ashes—or, more accurately, lahar—has risen an oasis of sorts in Porac, Pampanga, which had been desolate after the eruption of Mt. Pinatubo in 1991.
It was the fourth in the Serie Kulynarya 2018 calendar, a series of collaborations with Gonzalez and outstanding chefs who are given
The first Moro dish I tasted was a Tausug piyanggang manok. It was cooked by a friend who had married a German, whose family is really from Jolo.
Sundays at my home require special food. Which is why the first day of the week is also market day, when the freshest seafood, whether clams or fish or shrimp, are cooked right after being cleaned. The clams are best as soup, the shrimps simply boiled, and the fish—one kind gets grilled and another made into kinilaw.
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