‘Adobong pusit’ with gourmet sea salt
One of our favorite dishes at home is adobong pusit (squid cooked adobo style). It’s a home-style dish that’s quick to prepare and pairs well with hot rice.
One of our favorite dishes at home is adobong pusit (squid cooked adobo style). It’s a home-style dish that’s quick to prepare and pairs well with hot rice.
With the mango season just starting, we can now enjoy our national fruit in a variety of ways.
My mother’s ‘brazo de Mercedes’ was more the size of a thigh, a huge roll of white meringue with a delicious golden yellow yolk filling, sinful as hell
For someone named after a brand of electric fan, chef “Tatung” Sarthou (real name Michael Giovan Sarthou III), is creating more than cool air.
Quick and easy-to-do desserts are always a welcome treat for kitchen enthusiasts.
If you are cooking this just before you eat, put the water for the penne on to boil before you start the sauce. You will need a big pan, enough to take the pasta and its sauce later.
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.”
It’s like a United Nations of Cheese. There’s cheese from France (St. Marcelin, Brie); England (Cheddar, Sage Derby); Italy (Gorgonzola, Parmigiano Reggiano); Switzerland (Emmental); and Holland (Prima Donna Maturo).
The heavy rains last Friday brought thoughts of hearty soups. While chatting with friends, I asked them what piping bowl of comfort they fancied on a damp day.
With so many Spanish chefs in town during Madrid Fusión Manila 2016 in April, it was hardly noticed that, just before that event, one distinguished Spanish chef with a Michelin star was here as well.
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