Table for Three, Please.

Santol is in season. Over the years I’ve adapted the buro recipe I’ve made for green mangoes I posted earlier here for when there’s abundance of santol. And I must say I like using this fruit more now than mangoes for preserving. It produces this unique, almost meaty texture and floral flavor. Sweet, sour, a …read »

I was at a dinner party with friends the other night and I said I would contribute dessert. It was the perfect opportunity to experiment on them a food hack I had seen on the interwebs recently for oven baked S’mores. It’s so easy but the results can make anyone look like a pro. All …read »

I grew up with an Ilongga yaya cooking meals for us. And there was always this chicken dish that she cooked that I liked and never really bothered to find out the name till recently. She had left when I was in my teens and only recently gotten to try this dish again when it …read »

Christmas is definitely in the air. The weather is cooler and melty cheese is just perfect for the holidays. As I was running some kitchen errands, I found some square cuts of puff pastry at the frozen section in the grocery and a baby wheel of Brie. The idea is similar to a whole wheel …read »