The “BER” months are here, and the upcoming holiday season calls for a little variety in the dishes
I grew up in the south of Spain in what some would call a hamlet nestled atop the
US food and entertaining magazine Bon Appetit once proclaimed hummus as the dish of the year, and while
When one ventures into cooking fish, the logical choice is to deal with salmon. Prized for its texture,
Bibingka is basically ground rice and water. It is generally called kakanin from the word kanin or cooked
As I sit in the afternoon traffic northbound of EDSA, gazing at the taillights of buses, cars, and
In many regards, cauliflower has always held a special place in my heart. Growing up in the south
Have you ever heard of the expression “nothing goes to waste”? Well, sausage-making was borne out of that
Presently, chefs everywhere are trying to convince diners to enjoy pickled fruits and vegetables. On its own, it
With the constant search for well-balanced desserts, soy has gained a steady popularity in the confectionary world. Soy