Lemon lime pie We’re all back in ECQ. No place to go and nowhere to dine in. It makes me wonder how establishments will survive this. We hear of various struggles in businesses, decisions having to be made in Metro Manila and the provinces whether to take a chance and stay open or just cut losses...
A CUT ABOVE THE REST Knives from Nacionale Bladeworks by chef Ryan David Cooking is so much fun. I could never imagine the joy it could bring to someone until I started cooking myself. Whenever you prepare a dish and your diners enjoy it, the happiness it brings is beyond description. More than...
Illo's Party Trays serves joy and delectable eats fit for at-home celebrations In our pre-pandemic time, food already had a significant role in our lives. It kept us strong, gave us energy, and fueled us to push through any obstacles we face every day. But during the onset of the pandemic, food...
Renowned chefs, cookbook authors, food columnists, and vloggers share their thoughts on the hot food issue Aiming to develop Philippine National Standards (PNS) on the well-known Filipino dishes like adobo, sinigang, sisig, lechon, among others, the Department of Trade and Industry – Bureau of...
Rambla at Rockwell has always been a strong favorite, when in the mood for Spanish cuisine. I’ve always appreciated how Rambla has taken that extra step to offer tapas that stray from the usual and conventional. They’re adventurous with flavors and food combinations, and now that the quarantine...
There’s more time to eat together—and get healthy together TISSOT AMBASSADORS Hideo and Fatima Muruoka With health and safety protocols in place, and a cloud of uncertainty hanging over our heads, it’s a good time to ask Tissot’s brand ambassadors about a new kind of loving that they’ve...
When the name Pablo “Chef Boy” Logro comes to mind, many would describe him as a celebrity chef who has not only been sharing his scrumptious recipes, but also someone who spreads his vibrant, positive energy through the small screen. Logro has become popular through his cooking shows like...
Chef Josh Boutwood brings back Savage, his unique dining concept in Taguig, with new and improved dishes MUSSEL POWER Savage's Chilean mussel deserves an award While fire exists in nature, such as in volcanoes and thunder, the use of fire has been godsend to humanity for hundreds and thousands of...
The chef releases a line of wagyu products and a new burnt Basque cheesecake flavor LOVE FOR EVERYTHING FILIPINO Chef Chele, on the left, with Rica Buenaflor harvesting gabi leaves from a field at Baranggay Lanipga, Camarines Sur, to use as an ingredient to make what he calls 'real' laing. (Photo...
De La Salle-College of Saint Benilde culinary program chairperson pays tribute to her lolas with this rice porridge recipe By Chef Margarita Marty I was raised in a home strongly influenced by my grandmothers Gloria Mapua Lim and Nena Grey Marty, both excellent cooks. As early as the age of nine, I...
Or why you wish you were quarantined among the many secrets of the Boholanos, Amorita or little darling included SUNSET OVER BOHOL SEA Sunset view from one of Amorita's two infinity pools I was on Panglao Island in Bohol when the Philippine government declared a new round of strict quarantines in...
RV Manabat provides online culinary tutorials for small businesses amid the quarantine When the pandemic temporarily closed the doors of Chef RV Manabat’s café-restaurant and boutique baking and cooking studio in Biñan, Laguna, he immediately decided to focus on his online platform, to share...
