Whenever we need to stock up and prepare for the worst, as far as food goes, canned goods provide us with a sense of security.
One of the most classic dishes that I had to make as a Chef is a dish called Lobster Thermidor. This dish is extremely time consuming to make. However, to me its worth the effort.
In ancient time the Greeks were quite devoted to gastronomic luxury and had attained some refinement in the culinary sphere. Plato and other philosophers gathered their friends and pupils for sumptuous banquets.
One of the most memorable seafood I had was when I was in Australia, looking for some place to grab a pint of beer.
When we think of spice or say something is spicy, what comes to mind? Well, chilies, of course. Through the years, we’ve gone from siling labuyo to hot sauces, to chili garlic, to thicker hot sauces like Sriracha and more recently, Gochujang paste.
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.
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.
When you think of roast, you think of a whole piece of meat and something special for a special occasion. Since I am an American, what I love the most is Thanksgiving Turkey Roast.
As a holiday centerpiece, roasts are normally associated with large chunks of meat. Whole pigs, whole birds, quarters of lamb and sections of beef are what usual roasts tend to be. Technically, roasting pertains to cooking with a steady, indirect heat.
Ravioli is one of the quintessential pasta dishes you should know how to make because you can stuff anything inside of it and it’s going to look special.