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recipes
15 posts
Delightful Filipino merienda fares
Story By Dolly Dy-Zulueta / Photography by Rafael R. Zulueta
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The Slow Sizzle
Tougher cuts of meat have been making their way into the top of the culinary world. Previously unheard of cuts, like beef cheeks, are making an appearance in top restaurants the world over. Locally, lesser prime cuts, like shank and neck, even tails, have always been part of our menus. Unlike most first-world countries, we are still fortunate to have access to cooks and house help. Either that, or some households are still run by housewives. In most homes, there is usually someone who is tasked to feed the brood. Having time to go to the market and prepare and tend to the stove is a luxury most of us take for granted.
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Sweet Blooms : A Delightful bou-cake to start the year
By Edward David Mateo / Photography By Cryss Arrieta
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Make Valentine sweet and scrumptious
AND in a blink, January is over and gone. Are you prepared for restaurant reservation-mayhem month also called February?
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‘Pasko na naman…’
CHRISTMAS is my favorite holiday because it evokes wonderful memories. As a young girl growing up in Biñan, Laguna, I know Christmas was just around the corner because of the nippy air of the early morning. I had so much fun helping my sisters hang red and green mini-bells made out of papel de Japon and shiny colorful balls on our Christmas tree. Children from the neighborhood sang carols while shaking tambourines made from tansans. With almost a generation between us, my elder sisters would prompt me to write a letter to Santa Claus. And as promised by them, I would find the doll I wanted under the tree on Christmas Eve. It was magical. Our house sat right beside the church, and I loved hearing the clanging of bells calling the townsfolk to attend the misa de gallo. At the church patio, vendors sold pospas, bibingkang galapong with slices of itlog na maalat and kesong puti, puto bumbong made with pirurutong (purple rice), sinukmane…oh how the aroma would reach my room. Nothing expresses our family’s joy more than the Noche Buena table laden with a sumptuous feast after the Misa de Aguinaldo midnight Mass.
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