Juicy, briny ‘lato’ salad
If there are mermaids, they probably would never go hungry—they can always feast on the seaweeds that abound in the ocean.
July 25, 2019
Menu
If there are mermaids, they probably would never go hungry—they can always feast on the seaweeds that abound in the ocean.
Ever since a chef told me that clams are safer to eat than oysters or mussels, I haven’t been afraid to order clams whenever I see them in restaurant menus.
At first glance it looks like a regular juicy beef hamburger. Once you take a bite, however, you’ll know this isn’t what you first thought it was.
When the need to impress is strong, let this flower tower take over. It adds drama to your table and wows your guests.
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.
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