EATS

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Hot takes: If a dish is described as just ‘spicy,’ it’s not worth eating

“Spice cannot stand on its own. Spice should be a ladder to help ingredients reach heights they cannot by themselves.”

Buy vegetables in bulk for community pantries and help farmers up north

For P500-P700, you can get 10-20 kg of cabbage, sayote, tomatoes, and more through Rural Rising Philippines’s Community Pantry Highland Edition

A tita, adobo and a dog named Longganisa star in this debut mystery novel

Fil-Am writer Mia P. Manansala’s debut novel “Arsenic and Adobo” is equal parts Filipino culinary diaspora and Agatha Christie murder mystery

Sinigang, tawilis, turon: Learn these essential Pinoy recipes inspired by Filipino food paintings

For Filipino Food Month, UP Vargas Museum takes inspiration from the paintings by masters such as Amorsolo in its permanent collection

Japanese fried food basics from a Japanese culture nerd

No, tempura is not the same as furai

This roving bike café in Manila is a shared business by cyclist friends

Manila Cyclist Café, currently in Intramuros, is a pandemic business put up by a couple of cyclist friends

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Chai ice cream, a *tub* of buko pandan and other summer-ready desserts

It’s officially the dry-slash-hot season. With these deliciously cool desserts though, we’re not even going to sweat it

We asked chefs which condiments they can’t live without. Here are their picks

From the Filipino pantry staple patis to the versatile Japanese shiro-dashi, these chefs swear by these condiments. Here’s why