Do-it-yourself ice cream treats
Like many other ice cream fans, we mourned as Magnum Manila closed its doors last Sunday. Where will we go for inventive ice cream creations now? What about your own
July 31, 2015
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Like many other ice cream fans, we mourned as Magnum Manila closed its doors last Sunday. Where will we go for inventive ice cream creations now? What about your own
CATERER Julius Manzano of Agoo, La Union, and I go a long way, over 25 years. We are not only town mates but very good friends. Our love for food
RECENTLY two of our most respected and versatile chefs represented the Philippines at Madrid Fusion—an annual convention which is kind of like a Davos world economic forum for food. Margarita
DURING the Lenten season, many Catholics abstain from eating meat on Fridays. As instituted by the church, this practice is supposed to be a sacrifice, a way of doing penance
As a fitting culmination to the series of Casa Artusi cooking classes held by restaurateur Margarita Forés and Casa Artusi executive chef Carla Brigliadori, the two respected authorities in Italian cuisine hosted a special dinner at The Rainmakers Lounge at the V&A Law Office in Bonifacio Global City, last Thursday, Dec. 4.
I asked friends for their fondest fruit salad memories and recipes. Their replies were interesting:
From an Argentinian dessert that translates as “milk candy” to Polish ravioli, a member of Vatican’s famed Swiss Guard on Tuesday unveiled a range of recipes of dishes favored by popes.
In this wet, rainy season, it’s good to stock up on staples and nonperishable goods in the kitchen.
Using a fork, pierce the eggplant and char on the grill or bake in the oven until the eggplant turns dark or very soft.
Yield: 6 persons 1 kg pork belly 200 g azucena (dried banana blossoms) 125 ml soy sauce 50 g garlic, pounded 10 g bay leaf Salt, to taste 10
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