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I love brie. I love this rich, creamy cheese with bread, biscuits, or crackers. I love it with pasta, especially when the dish is topped with arugula or spinach. I also love truffles. I love making pasta or risotto with actual truffles or even with just truffle oil. So what happens when you put brie . . . → Read More: Brie with Truffle: The Verdict 
It is always sad to see good food go to waste, especially when it is caused by poor handling, preparation or the wrong way of cooking. At times, we may find ourselves responsible for certain mistakes in the kitchen (I have had my own share of mistakes and learned from them the hard way). . . . → Read More: How to Cook Longganisa– Properly 
Filipinos have a love affair with practically every dish that has custard. Yema is one of them. People love its golden color, and go crazier over its rich, sweet, creamy taste. These custard candy balls are usually eaten as dessert or as a snack. This version is even made richer with ube (purple . . . → Read More: Yema Balls with Ube Filling 
Ask any local what his favorite Filipino comfort food is, and for sure, caldereta is on the list. This tomato-based stew is one of the most popular dishes in the Philippines. It is always present during fiestas, parties, and ordinary days at home. Foodies agree that caldereta is one of Spain’s lasting . . . → Read More: Caldereta ala Osso Buco: A Dish You’ll Never Forget 
Ice cream is always a good way to end a meal. But many times, ice cream itself is not enough to make dessert a completely satisfying experience. That is why we rely on other “supporting actors” in the form of… ice cream toppings! I have a lot of favorite toppings, and I don’t mind overloading . . . → Read More: Rated Delicious: Reese’s Ice Cream Toppings 
Good restaurants never fail to inspire me. They want me to be a better cook. They inspire me to learn new things about cooking, learn new recipes, combinations, and flavors. And of course, they do satisfy my cravings — whether it’s for something sweet, savory, comforting, and even something truffle-ly (for lack of a better . . . → Read More: Linguine with Sage, Truffle, and Parma Ham |
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Copyright © 2012 RALPH GUZMAN // Foodie - All Rights Reserved |
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