Last year, for our barkada Christmas dinner, a tradition we started six years ago, we made sure our menu matched our Secret Santa theme: circus.
Fr. Herb Schneider’s love of cooking flourished when he joined the Jesuit order in 1957.
The holiday season means a lot of food and, consequently, a lot of waste, since many people buy more than they need just to make sure they don’t run out of anything to serve, or to avoid several trips to the supermarket or the wet market.
With Christmas parties having started this past week alone, I had General’s spicy garlic lechon three times.
Getting ready for Christmas is a big part of the fun of the holidays, especially if you know where to get the most delicious dishes for your dinner table.
A few months back Angelo Songco, the owner of Sugarleaf (a wellness café and health food store) sent me an invite to a cancer talk. One thing led to another and, before I knew it, I was in correspondence with Edward Puno, Fuda Cancer Hospital coordinator for the Philippines.
It’s that time of the year again when most of us will dig into our pocket of excuses or justifications to indulge in festive eating. Let the diet take a backseat while we enjoy the wonderful food that various parties will offer.
Recently we were virtually transported to Provence, a southeastern region in France, with the introduction of a new line of The Fruit Garden Luxury Jam.
Food remains the highlight of any Christmas celebration. Our yearly list of holiday food-to-go gives you ideas on delectable dishes and what to pair them with, for a more memorable Yuletide spread. Enjoy!
Pâté foie gras was the very first pâté I came across. It was in our family restaurant Au Bon Vivant in Ermita, Manila. It came in a tin can with black truffle in the middle, made by a company in Paris called Petit Quenault.
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
COPYRIGHT © LIFESTYLE INQUIRER 2022
