Where’s The Spice?

We’ve decided to heat things up this February. Instead of the usual chocolates, oysters and all things aphrodisiac, we decided to fire things up with spices. While our cupboards don’t typically contain ingredients like cumin seed and garam masala, discovering these ingredients might just be the key to getting things steamy beyond the confines of the kitchen.

Chef Edith Singian shows us the mildly spicy but highly aromatic cuisine of our Indonesian cousins. Chef Day Salonga goes North African hot and shares his version of the popular Merguez sausage. My section, Cook’s pick, goes Indian this month for those who are comfortable with their dates and don’t mind the sweat. We also feature a few other recipes with varying levels of spice and heat, from Asia to Persia, all to get you perked up this love month.
Of course, Cook will never be just about recipes. We visited a few must-try places too. Ever thought of having a nice buffet inside the casino? We did and got pleasantly surprised at how good and affordable the food was. I visited an authentic Pakistani restaurant and discovered the subtle differences between South Asian flavors and ingredients. Our team also had a quick R and R at one of Boracay’s finest resorts and got to see and taste everything they had to offer. Our travelling foodie friend, Ms. Geocaniga takes us to Lyon, France for a quick bite and to see the sights.
This month is all about love— of food, of travel and of friends. Join us!