Food from our neighbors

I MUST confess that this article should’ve come out last year. But careless old me misplaced the memory card I used to take the...

Butter is better

ON its own or in combination with other herbs and aromatics, butter just gives any dish instant richness. The most common and my most...

Beefy Canadian

I REMEMBER having eaten Canadian beef a couple of times before thinking it was just okay, good though not particularly memorable, but there was...

Chicken Tagine

THE scorching summer heat and the ever-present dust reminds me of the deserts of Africa. In this hot and humid month of April, why...

Salt and Smoke

I DON'T think I am alone in thinking that barbecued meat is probably one of, if not the most, appetizing thing you can watch...

Café Inggo: Of Food and Friars

Rarely do we associate life’s pleasures with spirituality. In fact, for most of us faithful, they seem to be on the opposite ends of...

Fruits and Nuts

I also use Belgian chocolate in this recipe, which makes it more indulgent. You could say this recalls classic chocolate bar combinations as well,...

Green Day: Savory Steamed Parces

Steaming is one of the best and healthiest cooking methods you can use. While steam can’t make whatever you’re cooking crispy, or golden or...

Crusing, Pinoy-style at the Superstar Virgo

Story By Magnolia Silvestre | Photos by Marlon Aldenese It turns out this is already the second year in a row the Superstar Virgo is...

Hearts that Crumble

It will be raining a lot of sweet things not to mention sweet nothings this Valentine Month. This elegant heart mille feuille distinguishes itself...

Woodman’s Head: The house of rock and good food in the heart...

What used to be an Irish Pub with mostly expats as loyal clients, Woodman’s Head is now a full- fledged restaurant pub catering to...

Shrimp Sea-viche

You will probably find an avocado a curious ingredient in this ceviche, but this is something quite common in Latin countries like Mexico and...

Cook-chella marks COOK Magazine’s 17th Year

The country’s longest-running monthly food publication, COOK Magazine, celebrated 17 years with“Cook-chella” at their 7th annual holiday bash. What was once conceived as a thanksgiving...

The Yule Leg

Nothing quite connotes a traditional Holiday dish than the chicken relleno. Back in the day when turkey wasn’t widely available in our shores, a...

Definitely, Skippy’s takes its food, service and sports seriously for a...

Australia is known for the best lamb and steak products and the freshest seafood. Wonder no more. Australian agriculture is a major global producer...

The Launch of Chivas Mizunara    

Chivas Regal blended Scotch whisky recently held a tasting event at LIT, a whisky-focused Japanese bar in BGC, to celebrate the launch of Chivas...

Rizal Mini Break: The Artistic, the exotic and the familiar

Text and Photos by Sophia Kleona Amoyo Every once in a while, we all need a quick getaway from the stress of work and the...

Speak in tongues with this Christmas Pot Pie

Pastel de Lengua is one of those classic holiday dishes that immediately bring to mind both the feast of the season and the warmth...

Chito Chavez: Molding the dough of Pinoy’s new bread

Coming from a third-generation petroleum dealers in Cuenca, Batangas, Chito Chavez didn’t expect that what he used as an alibi for his mother to...

A cheesy slice of Christmas

If you were at this year’s Ultimate Taste Test Pro Edition, you may have noticed a beeline heading for the Ted’s booth, wanting to...