COOK MAGAZINE Blog

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Pink Chocolate Truffle

Ingredients: 500g semisweet or bittersweet chocolate 120ml heavy whipping cream 2 tbsp unsalted butter, cut into small pieces 2 tbsp alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua)   Chicken Marinade: 250g...

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Spanish Garlic Soup

  Ingredients: 3 tbsp olive oil 5 bulbs garlic (large), broken into cloves (skin on) 100g chorizo, sliced 1 tsp fresh thyme 1/2 tsp sweet Spanish paprika 1 liter chicken stock 4 eggs, whole...

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Seafood Paella

Ingredients: For the stock: 1 onion, minced 4 cloves garlic, minced 1/2kg mussels, cleaned 1/2kg clams, cleaned 8pcs. prawn heads 2 tbsp olive oil 2 liters water 1 pinch of saffron   For the...

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Going Scottish on Eggs

By Chef Dino Datu | Photography by Michael Anthony Sagaran A popular picnic food in the UK and with some variations, across Europe, Scotch eggs aren’t widely known here. I’ve always wondered why, considering...

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Chef Redj Baron

  Section: Cook Eat Right Chef Redj Baron started cooking when he was nine and has been passionate in the culinary arts ever since. He studied (professional course program) at the Center for Asian...

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Chef Edward David Mateo

  Section: True Confections Chef Edward David Mateo apprenticed under the Executive Chef of Malacanang Palace, Chef Aurora “Babes” Austria. He trained professioally at Edsa Shangri-La and worked at Pico de Loro Hamilo Coast...

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Chef Jojo Cuesta-Javier

  Section: Sweet Bite Chef Jojo Cuesta-Javier started baking by chance in 2005 but soon discovered that baking is what she really wanted to do. She studied the fundamentals in Baking and Pastry Arts...

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Mona Gonzalez

  Section: Southern Bell Mona Sabalones Gonzalez served as an editor for Marketing Horizons, Cook Magazine, and The Fookien Times Yearbook . A former columnist of Women’s Journal and Woman’s Home Companion, she has...