Canyon Woods Golf Course
For leisure and residential developments, having a golf course is one of the main draws. Golf is perfect for retirees, keeping them active and busy during the week.
Author: Chef Dino Datu
The wrath of Taal Volcano
As I am writing this month’s Editor’s Note, Taal Volcano’s wrath has affected hundreds of thousands of people living and working in towns all over the Southern Tagalog, specifically the provinces of Batangas and Cavite. Compared to other disasters (this one seems to be only the beginning),
Peppy, Smoky Paprika
For a lot of people, the spice section in groceries is just a place to get some salt and pepper, maybe a few pieces of bouillon cubes. I understand that those tiny glass bottles with all kinds of powders and dried flakes can be overwhelming.
Classic Comfort
In today’s bustling restaurant scene, it’s hard to imagine that only a little over a decade ago, the words gourmet and comfort food weren’t as familiar to diners in Metro Manila.
Talisay—the Garden Café
I’ve known Chef Myke “Tatung” Sarthou for five, maybe six years now. While we aren’t super close, I see him often enough and we have enough exchanges on social media and in person that I consider him a friend.
Paskong Laguna
With this month’s theme being edible Christmas gifts, I used my new “home” as an inspiration. As a recently married man, I now spend half my time in Santa Cruz, Laguna.
“Binalot” Roast Lamb
We at COOK have traditionally done roasts as our monthly theme for November. We’ve been doing this yearly to give our readers ideas on what can be served come the holidays.
Not Your Usual Pasta
When we think of pasta, the first thing that comes to mind are long strands of dough, perfect for twirling, with just the right amount of sauce clinging to every noodle.
We’re 16 Years Old!
We’re 16 years old! That’s 192 issues, thousands of recipes and articles and a whole lot of memories. How is it possible then, that after 192 months, 192 magazines, we still can’t be happier...
We Have a Kila-winner!
Freshness is this month’s theme, and you really can’t get any fresher than raw. Taking advantage of the abundance of seafood available to us, natives have long enjoyed the freshest of fish and seafood...
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