What’s really in commercial dog food?
Pay careful attention to what you feed your pets.
Consider the banana. This humble fruit grows wild in the tropics, nearly everywhere in the Philippines, in fact.
While I’m familiar with pumpkin pie and pumpkin cupcakes, this was the first time I’ve seen pumpkin used in a very thin pastry.
It was Maria Y. Orosa’s 125th birth anniversary on Nov. 29. To celebrate the milestone, her relatives gathered in her hometown of Taal, Batangas, for morning Mass at the Basilica of St. Martin de Tours, and a luncheon afterward at Escuela Pia Taal Cultural Center.
I can never resist smoked salmon whenever I see it on a breakfast buffet table.
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.
If I hadn’t known that it was adlai, I would have sworn that the paella we were eating was made with rice.
On a recent visit to Cagayan de Oro, our hosts gifted us with a pack of smoked, cooked pork ham.
Now that tomatoes are in season, they’re cheap and plentiful. Just last week I found some bright, perfectly ripe red tomatoes in a suburban market, so I decided to make my own pico de gallo.
After my friend Pette Santos Jorolan described the paksiw na bangus that she serves in her restaurant, Everybody’s Café, I knew I just had to have a taste of it.
Despite rules and tradition, tablescapes allow a lot of room for creativity. No need to break the bank or rack your brain on how to make a typically red Valentine setting that isn’t tacky. Let your imagination work.
