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The house that peanut sauce built

Nuts are a great addition to any dish. Apart from being great sources of good fat, fiber and protein, nuts add texture and mild,...

Benjarong Manila’s Thai Experience Tasting Menu: Modern Thai done right

Asian food has always been admired, replicated and adapted by Westerners to suit their tastes. Having fertile lands, more “exotic” ingredients, an endless variety...

Beef Pares Noodle Soup

Beef Pares has long been a popular “street food,” ever since it was invented in the 1970s by the Tiu family. Their restaurant, Jonas...

Bejeweled Boeuf: To soak or to sulk?

If ever a dish had a way of making papansin, or seeking attention, this would be a perfect example. I haven’t cooked or eaten...

Country Style at Jasmine

There’s something about the elegant service at New World Hotel Makati’s Chinese Restaurant—Jasmine—that makes a normal lunch feel like a special occasion. As one...

La Spezia: Soulful Italian cooking at its best

Hearing the words “Italian restaurant” usually brings one thing to mind—pizza. For someone who loves bread, I’ve never developed a craving for pizza. Truth...

Chef Jesse Sincioco: An Icon among (National) Heroes

The culinary world and beyond has been singing Chef Jesse Sincioco's praises for over 20 years, usually amid a mouthful of her dishes, which...

Chinese Food via Southeast Asia

Located at the new Seascape Village Complex, Asia Taste’s interiors hew pretty close to a traditional Chinese restaurant. There might be an absence of...

Happy Chickens Run Free

NOT all free-range chickens are created equal. Pamora Farms has been raising free-range chickens for 18 years now, and with the advent of these...

A Country loaf

There’s something about loaf cakes that make me think of picnics. I guess because they’re easy to pack and relatively easy to make. It...

The Red Piano

Anyone who works within or regularly visits Bonifacio Global City would likely agree that the pocket metropolis in Taguig is the new center of...

The Slurping Season

Chicken Noodle Soup is one of my go-to dishes when I’m feeling under the weather. This is also the dish I make for my...

Weekend Recipes

Oatmeal Buttermilk Loaf By CHEF JOJO CUESTA-JAVIER This easy-to-make loaf is a healthy treat for breakfast or snack times or, indeed, at any time of the...

Sous Vide Tomahawk Porkchop with Apples and Onions

OF all the condiments we use in local cuisine, vinegar probably takes the top spot, or at least it’s in the top two, together...

Tongue-twistingly delectable

"Akrotiri” means peninsula in Greek, so the roots of the cuisine served here is decidedly Mediterranean even if they have a bit of everything,...

Tuna ceviche with coconut cream

TRADE and colonizers have formed our culinary identity over the centuries. Among the few ingredients that we can call truly ours, vinegar remains an...

Salta

The phrase “comfort food” has been loosely thrown around the food scene for some time now. While the term is supposed to be subjective...

Vinegar: A basic building block

Vinegar is one of those ingredients that I always have inside my pantry. It has many uses, from making a quick salad dressing to...

Chocolate Treat

Pistachio is one of my favorite ingredients to use in desserts, particularly chocolate. There is something to the distinct flavor and color of pistachio...

Seascape Village: A destination for sea-foodies

NOT having been there for a while, I was surprised to see that the space between Hotel Sofitel and the Manila Film Center is...