I stay away from any dough lamination techniques because of our hot and humid weather. I’m talking about puff pastries, flaky pies…
I prefer homemade because I like knowing what ingredients go into the food I eat. I also enjoy making my own food because I get to apply…
The new logo for the new cafe, Pocofino
Nestled in the cracks of the buzzing city is a safe haven, a pocket of tranquility hidden in the…
Nic’s has added a few new surprises on its menu for the holiday season. Among the appetizers are Lime and Pepper Skewers—sticks of…
Solaire gave me the opportunity to attend a sneak-peek dinner at Finestra. This event set for November 30 and December 1 at Solaire Resort…
Benilde Culinary alumna and pastry chef Lovely Jiao of Sugarplum Pastries
Chef Lovely Jiao, the innovative baker behind Sugarplum…
Tofu Scramble Burrito, chia pudding, oat pancake with Zambales mangoes—Peninsula Manila goes natural
Chia bowl with almond milk, berries, granola and nuts
The buffet table at a birthday bash at Peninsula Manila was laden with lechon, a…
I learned many lessons in my new role as housewife, i.e. cook, duster, sweeper, vacuum cleaner, bed maker, gardener, opener/closer of the…
Wedding photo of Edelwisa’s parents (Courtesy of Edelwisa Gonzaga)
Fairies don’t always have wings and wands. Sometimes, they live…
If the pandemic introduced us to COVID-19, a virus that continues to confound experts with its constant mutations, it also resulted in new…
