By Norma O. Chikiamco
Philippine Daily Inquirer
HERE’S a recipe moms (or dads) can do together with their kids this holiday season. It’s easy and fun—and the cookies are really delicious. They make ideal Christmas gifts, too. Just make sure to pack them in airtight containers so they don’t get soggy. Read More »
MAKATI CITY, Philippines–American Hospitality Academy (AHA) and INQUIRER.net VDO take you through the step-by-step process of making the Italian holiday bread called Panettone. In this episode of What’s Cookin’? with AHA, assistant chef instructor Chef Bong Ignacio and student assistant William Ong demonstrate how to prepare this bread as an alternative to your typical loaf of tasty bread. Video hosted by INQUIRER.net multimedia reporter Izah Morales. Video taken by INQUIRER.net production specialist Janie Christine Octia. Royalty-free music courtesy of Kevin MacLeod.
By Reggie Aspiras
Philippine Daily Inquirer
THIS year, chef/butcher Michael Beck of Mickey’s Deli came up with a whole line of ham that is exceptional. Which ham is the best? That depends on one’s personal preference or cravings.
He spoke of his ham collection for the year—“I have homemade back ham which is a whole pork leg, either bone-in or boneless, pickled and injected with brine and then cured.” The bone-in back ham is the closest he has to the classic Filipino Christmas ham. It is glazed in honey and served with gravy. Read More »
MAKATI CITY, Philippines–American Hospitality Academy (AHA) and INQUIRER.net VDO take you through the step-by-step process of making Italian dessert Tiramisu. In this episode of What’s Cookin’? with AHA, assistant chef instructor Chef Paul and student assistant Christian Santos demonstrate how to make this dessert to impress guests. Video hosted by INQUIRER.net multimedia reporter Marjorie Gorospe. Video taken by INQUIRER.net production specialist Edzelle Peña and INQUIRER.net assistant editor Erika Tapalla. Background music courtesy of Kevin MacLeod.
By Anna Valmero
Inquirer.net
MAKATI CITY, Philippines — Want a dessert that’s both yummy, easy-to-make and something you can prepare days ahead of the party? Then, the Italian dessert panna cotta is for you.
Literally meaning “cooked cream,” the panna cotta is made by simmering cream, milk, sugar and adding gelatin to the mix. This makes for its simple, light consistency. It is topped with chocolate, caramel and fruit with syrup, whichever you prefer. Read More »
By Vangie Baga-Reyes
Philippine Daily Inquirer
WE just thought you need a second serving of sweets. In the same way that we came up with the yummiest cakes—20 each for those privately and commercially baked—Inquirer Lifestyle has come up with another list—this time broader, desserts. It’s what people can’t resist to try even after a full lunch or dinner. The list tries to span the entire archipelago—Negros, Cebu and even Davao.
There are 23 on the list—culled from the choices of foodies and culinary experts. Some are traditional like the bibingka, others are relatively new such as carrot-cake cookies and gateau de crepe. All of them are undisputed pound-for-pound winners when it comes to taste and relish.
This is not the last of our lists, so don’t worry if your favorite isn’t on it. Read More »
By Reggie Aspiras
Philippine Daily Inquirer
THIRTY bottles of beer on the wall, take one down, pass it around. If it were up to Raj Sadhwani of Booze Online, it will still be 30 bottles of beer on the wall.
Why 30? Because he has 30 kinds of beer from all over the world, which his company imports and distributes. Recently, he opened his very first outlet called The Distillery, a liquor store that focuses on single malts and imported beers with a tasting lounge at the second floor. Read More »
By Mickey Fenix
Philippine Daily Inquirer
MANILA, Philippines—Every time I talk about the Thai cooking lessons I took at The Oriental Bangkok, my friends tell me they still have to taste what I learned.
What they get is my explanation that I love to attend cooking lessons because of the techniques learned. The recipes are with me with a lot of notations on the margins, some explaining in detail several secrets given such as why this ingredient was added at the last moment. Read More »
By Marge C. Enriquez
Philippine Daily Inquirer
MANILA, Philippines—As soon as a foreigner gets inside a cab from the airport, the first thing he’ll ask is where to eat good Filipino food. Top of mind, any cab driver will bring him to the original Aristocrat restaurant on Roxas Boulevard, Malate. Read More »
