My Journey. Narrated in the Language of Food.
When one talks about baked camembert, one has to be straightforward: It is simply delicious, period. For me, it’s a very sophisticated, elegant dish. Homey and comforting because of its puff pastry outer shell. But inside — all the richness of cheese, Continue reading Camembert En Croute: Easy Baked Camembert in Puff Pastry
Aside from loving May because of my birthday, I love it because of the mangoes. Mangoes are in season here in the Philippines every May, and yes, while they are available all year, the best mangoes are the ones you Continue reading Mango and Kesong Puti Bruschetta: Antipasto with a Filipino Twist
A meal at an Italian restaurant is never complete without bread and its usual partner, the olive oil-balsamic vinegar dip as starters. With the dip so easy to make, many people have it at home too. After all, all Continue reading Ciabatta and Balsamic Vinegar Reduction
For many people, mashed potato tops the list of comfort foods. After all, who doesn’t love mashed potato? I love it with fried chicken. I love it with steak. I also love it with osso buco, which I would make Continue reading My Ultimate Mashed Potato
I had a very scrumptious salad at a restaurant in San Pablo, Laguna sometime last year. The salad was a great delight because instead of the usual greens, it made use of fiddlehead fern or pako as it is known Continue reading Pako Salad with Honey Mustard Dressing
I have always loved our own kesong puti. Many think that it is only good with pandesal. But it is more flexible than many would think. Personally, I have used it as a more tasty and less expensive alternative to Continue reading Easy Kesong Puti Bruschetta