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Cook&Dine
223 posts
Ajinomoto’s latest web series “Cooked with Love” brings viewers on a food nostalgia
Ajinomoto Philippines Corporation (APC)’s latest web series entitled “Cooked with Love,” reveals a heartwarming take on cooking as…
Strawberries and cream
There are food pairings that have stood the test of time, and for good reason. These classic combinations…
12 Days of Christmas Punch
One of my favorite drinks to have is a bloody mary because it’s one of the drinks that…
Four French hands at Dusit
Collaborations are opportunities to exchange knowledge, to widen one’s view and to share the limelight. While creative collaborations…
Weekend Recipes
Christmas ham This is my version of what looks like a Finnish Christmas Ham. While the addition of…
COOK Magazine marks 18th Year with a Slumber Ball
For the past eight years, COOK Magazine has been holding an annual thanksgiving party for its advertisers, columnists…
Ultimate Taste Test Masters Edition
For anyone remotely interested in food and restaurants, you’d have to be living under a rock for you…
Roasted ‘maya-maya’ with roasted vegetable salad
Roasted ‘Maya-maya’ Ingredients: 1 kg Maya-maya, cleaned and gutted 1 pc lemon, sliced 100 g fish stock 1…
Ham preparation made easy
Christmas is just around the corner, and ham will always be the table centerpiece in gatherings. Don’t let…
Skippy’s Gastro Pub turns five with affordable, delicious lunch promo
MENTION Skippy’s Gastro Pub to loyal customers, and invariably, these are the things they could easily mention: awesome…
Callos my way
My version is heavy with red bell peppers and Pimenton Dulce (sweet Spanish paprika). Of course, the “sweet”…
Gelato Fix You
Ice-cream shops that call themselves Gelato places are a dime a dozen these days, and some of them…
Creation of hospital for elderly pushed at NIB-organized event
THE long-delayed passage of a bill institutionalizing the National Center for Geriatric Health (NCGH) has been pushed anew…
Sweet braised beef cheeks with spiced sweet potato mash and roasted vegetables
SPiCEF and sweetened is something that I love to do when I’m playing with flavor profiles. But most of…
Mai Wei Fang cuisine: Introducing northern Chinese food to the Filipinos
JUST when we think that we’ve already tasted all kinds of Chinese food that could ever be served to…
Taal Vista Hotel and Taza Fresh Table
I have very distinct memories of Taal Vista Hotel because it’s such a stalwart of the place that…
Weekend Recipes
Cupboard Corn Elotes Ingredients: 4 pcssweet corn on the cob 4 tbspsoftened butter 4 tbspmayonnaise 3 tbspparmesan cheese…
Taperia Poblacion
Spanish cuisine is arguably the most influential in our local food. While the Chinese come a close second,…
Weekend Recipes
Bloody Halloween Cupcakes Ingredients: 3/4 cup butter 2 pcs eggs 1/4 tsp salt 1 tsp vanilla 2/3 cup …
Gaga for Gaja
Saying that Korean culture has made a big splash on our shores is a huge understatement. From songs…
Rose Apple Pie
Few desserts are as iconic as an apple pie. While these baked, sweet, steaming pies scream American countryside,…
Squid Satay
Although popular all over Southeast Asia, satay is said to have originated in Java, Indonesia. Derived from Middle…
A restaurant, a bar and a café…all teeming with character (literally!)
Hotel Celeste, on the occasion of its 10th anniversary, spills over the vibrant and elegant vibe of its…
Dishes That Feed More: Restaurants Against Hunger
The business of restaurants, including the coverage of it, the food scene, etc., can be such an exercise…
Pan-fried cashew-crusted tilapia fillet and asparagus spears with honey mustard sauce
Ingredients: 300g tilapia fillet (or any choice of fish fillet) oil panko bread crumbs cashew nuts, crushed fresh…
Chocolate sans rival
Ingredients: Meringue Layers 10 pcs large egg whites, room temperature 1 cup granulated sugar 1 tsp cream of…
Easy blini with red caviar
Ingredients: For the pancakes 2 pcs large eggs, slightly beaten 1/2 tsp salt 1/4 cup sugar 4 cups …
Pistachio crusted salmon with garlic almond cream sauce
Nuts are really good to eat when you’re hungry or when you need something to snack on. When…
Eastwood Café + Bar: Cozy, Chic and Chill
Eastwood Café+Bar (EC+B), the all-day dining restaurant of Eastwood Richmonde Hotel, is both chic and cozy. “Being a…
The house that peanut sauce built
Nuts are a great addition to any dish. Apart from being great sources of good fat, fiber and…
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,…
Beef Pares Noodle Soup
Beef Pares has long been a popular “street food,” ever since it was invented in the 1970s by…
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…
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…
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…
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…
Chinese Food via Southeast Asia
Located at the new Seascape Village Complex, Asia Taste’s interiors hew pretty close to a traditional Chinese restaurant.…
Happy Chickens Run Free
NOT all free-range chickens are created equal. Pamora Farms has been raising free-range chickens for 18 years now,…
A Country loaf
There’s something about loaf cakes that make me think of picnics. I guess because they’re easy to pack…
The Red Piano
Anyone who works within or regularly visits Bonifacio Global City would likely agree that the pocket metropolis in…
The Slurping Season
Chicken Noodle Soup is one of my go-to dishes when I’m feeling under the weather. This is also…
Weekend Recipes
Oatmeal Buttermilk Loaf By CHEF JOJO CUESTA-JAVIER This easy-to-make loaf is a healthy treat for breakfast or snack…
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…
Tongue-twistingly delectable
“Akrotiri” means peninsula in Greek, so the roots of the cuisine served here is decidedly Mediterranean even if…
Tuna ceviche with coconut cream
TRADE and colonizers have formed our culinary identity over the centuries. Among the few ingredients that we can…
Salta
The phrase “comfort food” has been loosely thrown around the food scene for some time now. While the…
Vinegar: A basic building block
Vinegar is one of those ingredients that I always have inside my pantry. It has many uses, from…
Chocolate Treat
Pistachio is one of my favorite ingredients to use in desserts, particularly chocolate. There is something to the…
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…
Weekend Recipes
King Sue Chicken Tocino Asian Pasta Ingredients 300g King Sue Chicken Tocino 250g spaghetti, cooked al dente 1…
Chicken and Mushroom with Pasta Carbonara
I THINK about what my kids like the most and, at the same time, I must make sure…
Bento Baon
When we think about healthy but delicious food, Japanese cuisine usually ranks highly. The way they balance flavors…
Easy Pleasers
The month of June (or August, depending on which school) means the start of the school year for…
Island Food
The coconut tree has always symbolized island life. The use of coconut and spice must go back to…
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…
Tales and tastes of Cavite
LAST week I finally got a hold of the much-anticipated book on Cavite Cuisine of The Cook of…
A twist on biscotti
DISCOVERING food from nothing and creating it into something is quite a unique experience. Unique, for people have…
These shrimps dance Latin
HAVING been colonized by Spain, the Philippines and Latin America have a lot more in common than we…
Susi is sustainable
IT’S easier to find vegan and gluten-free choices on the menu these days, as opposed to back in…
‘Reyna ng Bagtikan ’
YOU know a carinderia is successful because you get there, and there’s nothing left. Limas, we would say.…
Food from our neighbors
I MUST confess that this article should’ve come out last year. But careless old me misplaced the memory…
Butter is better
ON its own or in combination with other herbs and aromatics, butter just gives any dish instant richness.…
Beefy Canadian
I REMEMBER having eaten Canadian beef a couple of times before thinking it was just okay, good though…
Chicken Tagine
THE scorching summer heat and the ever-present dust reminds me of the deserts of Africa. In this hot…
Salt and Smoke
I DON’T think I am alone in thinking that barbecued meat is probably one of, if not the…
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…
Fruits and Nuts
I also use Belgian chocolate in this recipe, which makes it more indulgent. You could say this recalls…
Green Day: Savory Steamed Parces
Steaming is one of the best and healthiest cooking methods you can use. While steam can’t make whatever…
Crusing, Pinoy-style at the Superstar Virgo
Story By Magnolia Silvestre | Photos by Marlon Aldenese It turns out this is already the second year…
Hearts that Crumble
It will be raining a lot of sweet things not to mention sweet nothings this Valentine Month. This…
Woodman’s Head: The house of rock and good food in the heart of Makati
What used to be an Irish Pub with mostly expats as loyal clients, Woodman’s Head is now a…
Shrimp Sea-viche
You will probably find an avocado a curious ingredient in this ceviche, but this is something quite common…
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.…
The Yule Leg
Nothing quite connotes a traditional Holiday dish than the chicken relleno. Back in the day when turkey wasn’t…
Definitely, Skippy’s takes its food, service and sports seriously for a great piece of the Down Under
Australia is known for the best lamb and steak products and the freshest seafood. Wonder no more. Australian…
The Launch of Chivas Mizunara
Chivas Regal blended Scotch whisky recently held a tasting event at LIT, a whisky-focused Japanese bar in BGC,…
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…
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…
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…
A cheesy slice of Christmas
If you were at this year’s Ultimate Taste Test Pro Edition, you may have noticed a beeline heading…
True Blue Samgyeupsal and Other Staples
Samgyeupsal places are a dime a dozen, and its ubiquity in the country has spawned all sorts of…
Party Pleasers
THE months of November and December usually mean dinner parties one after the other. Whether you’re attending a…
Food Park Finds
FOOD Park Finds is a series of articles that feature some of the best grub we’ve tried at…
Healthy Heirloom Rice Champorado
Story & photos by Dolly Dy-Zulueta AT the Mama Sita’s stall in a quiet corner of Greenhills Shopping…
Tipsy and Tasty
Story & photos by Chef Dino Datu I am far from being a drinker. While I do enjoy…
La Cornue’s Cornufe
On September 20, Manila House, BGC became Paris for a night as French luxury brand La CornuFè unveiled…
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.…
Bistro Manuel: A long awaited homecoming of sorts
Of all the lunch invitations I’ve received in my 12 years with Cook, the invite to Bistro Manuel…
Surf and Turf in Soup Form
OFTEN eclipsed by more popular soups, like tinola, sinigang and nilaga, Molo Soup or Pancit Molo is one…
Eel Thrills (Celebrating Japan’s Unagi Festival at Izakaya Sensu)
IN Japan, an old tradition known as Unagi Festival is widely anticipated and celebrated for a day. Unagi…
Discovering the Thrills of Manhattan Row
Are you on the lookout for a new hangout destination? If so, then look no further. Manhattan Row,…
These Ice Cream Cones Won’t Drip
I love making whimsical cakes. Nothing quite brings out the child in the baker when making these flights…
Zig-Ah-Zig: Hash it Out
Zig-ah-zig’s sign, which is emblazoned on a Union Jack, is hard to miss. Situated at the corner of…
Yin and Yang Soup
Korean cuisine has a lot of soup dishes because it can get really cold, and these are refreshing…
Have an afternoon dessert at Restaurante Pia Y Damaso
USUALLY, when you are craving for a slice of cake to go with a cup of freshly brewed…
Sweet naturally with raisins
It’s heartening to see that many people are returning to the kitchen to find their roots. This means…
The Roadhouse Manila Bay – Great place to dine out, booze and hit some blues
And so, it was my first time to hang out at the SM MOA (Mall of Asia) by…
Yes you can bake a cake in the microwave
By Chef edward david mateo | PHOTOgraphy by Chef Dino Datu You’ve probably seen it in a Pinterest…
Enjoy burger madness and unlimited food offering at Hotel Centro Palawan
The spotlight was on the Philippines once again as Manila hosted the sixth United Nations World Tourism Organization…
The Best Asian Glaze and Marinade
By Chef Day Salonga | Photography by Chef Dino Datu This is a quick and simple sauce and…