In this forum, our top chefs come together to honor Margarita Forés, a culinary icon whose influence transcended kitchens and generations. This is a testament to the indelible mark she left on Philippine gastronomy, a legacy of bold flavors, boundless creativity, and an unwavering...
Complete your Noche Buena spread with these special recipes by some of the most prolific chefs in the country You know it’s Christmas because the invitations for brunch, lunch, dinner, and after dinner are pouring in. You know it’s Christmas because the table is groaning under the weight of...
No thanks to the pandemic, holiday traditions had to be redrawn, reconfigured, or retooled. For those who are still uncomfortable with the idea of Christmas parties, preparing food at home for a smaller group is still the best way to go. Because there are no more potlucks, we’d have to prep all...
Chef Jam Melchor, president of the Philippine Culinary Heritage Movement, shares his recipe of the stuffed chicken dish Holiday Stuffed Chicken Galantina December draws closer. What helps make the season bright, at least according to the Yuletide music staple “Chestnuts Roasting on an Open...
Today, sustainability is at the forefront of everything. The Philippine national government, for one, has enacted several laws to address environmental issues. There’s the Clean Air Act 1999, Ecological Solid Waste Management Act 2000, Clean Water Act 2004, Biofuels Act 2006, and Renewable Energy...
SAPIN-SAPIN AT MINATAMIS Biko and sapin-sapin instead of bibingka or puto bumbong on the Noche Buena table, why not? At Minatamis, according to chef Angelo Comsti , “We use only fresh coconut milk in all our products and the latik is mixed for a good long hour,...
