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...

Weekend Recipes

King Sue Chicken Tocino Asian Pasta Ingredients 300g King Sue Chicken Tocino 250g spaghetti, cooked al dente 1 pc onion, minced 4 cloves garlic, minced 1 tbsp ginger, minced 6 pcs...

Chicken and Mushroom with Pasta Carbonara

I THINK about what my kids like the most and, at the same time, I must make sure that it’s a balanced meal. I...

Bento Baon

When we think about healthy but delicious food, Japanese cuisine usually ranks highly. The way they balance flavors with nutrition is an art form....

Easy Pleasers

The month of June (or August, depending on which school) means the start of the school year for the majority of students in the...

Island Food

The coconut tree has always symbolized island life. The use of coconut and spice must go back to precolonial times. Like our neighbors in Southern...

Coconut cream blue crabs with crab butter

COCONUT is one of my favorite ingredients to use from my pantry. From the sweet refreshing juice of the young coconut to the nutty...

Tales and tastes of Cavite

LAST week I finally got a hold of the much-anticipated book on Cavite Cuisine of The Cook of Books by Ige Ramos. The multitalented...

A twist on biscotti

DISCOVERING food from nothing and creating it into something is quite a unique experience. Unique, for people have different inclinations when it comes to...

These shrimps dance Latin

HAVING been colonized by Spain, the Philippines and Latin America have a lot more in common than we think. While corruption in the government...

Susi is sustainable

IT’S easier to find vegan and gluten-free choices on the menu these days, as opposed to back in the day when hapless vegetarians had to...

‘Reyna ng Bagtikan ’

YOU know a carinderia is successful because you get there, and there’s nothing left. Limas, we would say. Claire Yangon, who owns and operates...

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,...