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...

True Blue Samgyeupsal and Other Staples

Samgyeupsal places are a dime a dozen, and its ubiquity in the country has spawned all sorts of interpretations of this classic Korean staple. But...

Party Pleasers

THE months of November and December usually mean dinner parties one after the other. Whether you’re attending a potluck or hosting, there will be...

Food Park Finds

FOOD Park Finds is a series of articles that feature some of the best grub we’ve tried at food parks. Sprouting up throughout Metro...

Healthy Heirloom Rice Champorado

Story & photos by Dolly Dy-Zulueta AT the Mama Sita’s stall in a quiet corner of Greenhills Shopping Center’s tiangge section lies a treasure trove...

Tipsy and Tasty

Story & photos by Chef Dino Datu I am far from being a drinker. While I do enjoy one or two cocktails (the sweeter ones)...

La Cornue’s Cornufe

On September 20, Manila House, BGC became Paris for a night as French luxury brand La CornuFè unveiled their brand-new kitchen masterpiece named CornuFé....

All Hallow’s Eve Surprise

I can’t count how many times I’ve said that Halloween is my favorite occasion to bake goodies for. There’s nothing like ghouls and ghosts,...