![Seated: Maritess Pineda, Fr. Dennis Paez, Maritess Lopez, Margot Perez; standing: Melissa Romualdez, Jenny Silayan, Josephine Sanares, Missy Sanares Reyes, Patty Pineda, Laura Lim Rodrigo, Marianne Hernandez, Nenne Bartolome](https://lifestyle.inquirer.net/files/2024/07/763831-300x225.jpeg)
Monastic and convent cuisine can be hearty, too
Ten years ago, I first delved into monastic cooking for an iconography class that Fr. Dennis Paez, SDB, and I organized for the benefit of the Ginto Foundation
Ten years ago, I first delved into monastic cooking for an iconography class that Fr. Dennis Paez, SDB, and I organized for the benefit of the Ginto Foundation
It’s lovely to be reunited with people who’ve enriched you and made you better. As such, time with Violet Oon, the doyen of Singapore cuisine and Peranakan food, is always
Years ago, while my mom was recovering from a heart procedure, I noticed a tabletop announcement that read: “St. Luke’s now offers room service dining.” I no longer remember exactly
With the heat index on the rise, we can keep our bodies cool, nourished and safe with Dr. Jimmy Galvez Tan’s list of what to eat in the scorching heat.
It was a nostalgic Sunday morning in my kitchen as I recreated pickles, candied fruit and homemade ketchup. Preserving fruits and vegetables was a significant part of my youth. Growing
It has been my joy to share new finds with you on Kitchen Rescue for over two decades. Yet I remain fascinated by how old-time favorites can be reinvented over
Here are more holiday recipes, this time, from chef Philip Golding, culinary director of the Center for Culinary Arts Manila. For Golding, the Yuletide season at home would mean Braised
The holidays mean different things to different people. It is the time of year when family traditions come alive, and heirloom recipes are recreated for the feasts. Here’s a
It has been 10 days since I arrived in Bilbao for my culinary tour called Kitchens of the World. Twice a year, I take foodies all over the globe to
Tucked inside what seemed like the very edge of the Ateneo campus is Iggy’s Canteen. It was where my dear friend, Fr. Manoling Francisco, SJ, and I, had our “catch-up”
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