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Thursday, August 16, 2018
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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...

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...