This quick and easy-to-do homemade Red Onion Marmalade has a dual purpose: it’s a Christmas giveaway; second, it’s a side dish for roast turkey or lechon.
Last night, I was at a party with close friends who are foodies, restaurant chain owners, bakers, a wedding cake-maker, as well as comedians, badminton players, etc. On such gatherings, it’s a must that the food be way above standard fare, simply because the party guests have tasted some of the best cuisines here and abroad. Pipintasan ka if the food is not good!
I had lots of fun in last week’s World Food Expo as one of the speakers of Wofex University on “The Different Faces of Philippine Cuisine—Preserving Traditions and Creating Trends.”
I travel around the country for various reasons—judging culinary competitions, doing cooking demos for Nestlé for Caterers or doing my Lifestyle Channel show, “Food Prints.”
After two of their children were diagnosed with autism spectrum, Lorenzo “LJ” Y. Sumulong III and his wife, Ma. Carina (nee Avanzado), decided to grow their own food.
Only over a month since its opening, Un Cuenca in Molito, Alabang, is already making a huge buzz among...
Finally I was going to see Beijing. At least I thought so. But the December smog ended up hampering the view of the sky and the city. We couldn’t even see the car in front of the one ahead of us.
Celebrity chef, TV host and author Anthony Bourdain is in the Philippines shooting an episode of “Parts Unknown,” his...
It had to take Calata Corp., one of the biggest agribusiness conglomerates in the country, to break the Guinness World Record for the largest serving of—would you believe?—roast pork by having a grand lechon party. Dishing up 4,046 kilograms of the dish, Calata Corp. beat Mexico’s record of 3,094.2 kg of cochinita pibil, a popular roast-pork dish in its Yucatan region.
In a season of endless parties, playing the part of a good guest is a necessity.
