As I mentioned in this month’s Editor’s Note, Cook Magazine has just turned 18.
I decided to prepare a few savory dishes, plated altogether to celebrate this momentous event. The concept was to plate a few savory items together with something sweet to symbolize 18 years of everything we’ve done at Cook Magazine.
I chose a few simple dishes for my savory “side” of the plate, while our friend and contributor Chef Edward Mateo took care of the sweet side. Whenever I want to prepare something simple and quick, I usually turn to one simple ingredient - butter. On its own or in combination with other herbs and aromatics, butter just gives any dish instant richness.
Diese Geschichte stammt aus der April 2018-Ausgabe von COOK MAGAZINE.
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Diese Geschichte stammt aus der April 2018-Ausgabe von COOK MAGAZINE.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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Butter Is Better
As I mentioned in this month’s Editor’s Note, Cook Magazine has just turned 18.
Enjoy No-Frills Dining At Its Finest At Eastwood Café+Bar
Eastwood Richmonde Hotel’s all-day dining outlet just got a makeover and is now a restobar that offers all-time favorite local and international dishes from morning ‘til night.
Salt And Smoke
I don’t think I am alone in thinking that barbecued meat is probably one of, if not the most appetizing thing you can watch on TV. Of all the cuisines that play on the food channels, only barbecue has multiple shows on its specific cuisine. It even beats shows on burgers or pizza or TexMex on the amount of coverage it gets.
Mega Prime Restaurant Features Jhanna's Bar And Resto
The busy restaurant rows of Tomas Morato and Timog Avenue in Quezon City has been the go to place for those living in the northern part of Metro Manila for decades.
The Selah Garden Hotel: Urban Oasis
Dab smack in the middle of Manila’s urban jungle, Selah, a garden themed boutique hotel, is an unexpected oasis.
City Glamps
The grazing platter of blue cheese, brie, cheddar, sSwiss cheese, apricots, raisins, breadsticks and toasted baguettes that greeted us in our room at F1 Hotel signaled the kind of night we were going to have -- easy, indulgent and languid.
Food From Our Neighbors
There’s a saying that food is always better at the neighbor’s house. While this isn’t always true, for a lucky few, getting introduced too some specialty dishes by some generous neighbors is such a treat.
France Culinary Travelogue
The French look upon gastronomy as a fi ne art. It has its own philosophy, technical vocabulary and set rules based upon careful experimentation through the ages.
Beefy Canadian
The Canadian Beef dinner at the residence of the Ambassador of Canada proved to be an interesting affair.
Tulip Water Fitter
Safe drinking water should be simple, affordable, and available.
