Is adobo truly representative of the Philippines? Should the national dish be sinigang because the recipe is easily adapted to different palates? Should it be
On Father’s Day, nothing is more special than cooking a healthy meal for the head of the family. Celebrity chef Rosebud Benitez shares a delicious, easy-to-follow seafood dish for dads that can be done in a jiffy.
Early Bird Breakfast Club is all about comfort food that lifts the mood, since a good breakfast, eaten at any time of the day, offers a warm, new start.
Precelina Liwag Herrera’s culinary repertoire consists of timeless dishes prepared the way mothers and grandmothers did in the olden days.
On a Sunday, when families usually get together for lunch or dinner, a motley group of food writers gathered onstage for the National Book Store (NBS) and Anvil Publishing Cook+Book event at NBS Glorietta. We were all authors published by Anvil and the event hoped to inspire the audience to write about food, publish their recipes, maybe blog better and, of course, buy our books.
Cravings offers an array of classic Filipino dishes, festive seasonal fillers and desserts available in take-home party trays.
Wine appreciation can be intimidating. But, as master of wine Nicholas Paris said, one just needs to enjoy wine to appreciate it.
F1 Hotel Manila offers Holiday Goodies, Platters on the Go, its selection of food for Christmas holiday parties at home or at the office.
Looking at my personal archives, I was surprised to find that a lot of the material I’ve written is now dated. Not just about restaurants coming and going, which is to be expected, but many of the theoretical questions I’ve posed about why Filipino food has not gone global are now passé.
The invitation was to a class on “Culture and the Senses.” But the venue wasn’t a classroom but the dining room of Café Ysabel in San Juan. Wished I had this kind of learning in my time.
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