It goes without saying that I spend most of my days and nights in restaurants — which has been the story of my life for the past fifteen years or so, ever since I began writing about food. But truth ...

We had a neighbor in Sta. Maria, Bulacan, named Ka Viniang, who made the most delicious puto pandan. It was moist, with a tempered sweetness and a somewhat sticky topmost layer. She used to grind the ...

In a soup pot, saute garlic, onion and capsicum in olive oil. Once peppers and onions are tender, deglaze with white wine and reduce by half. Add fish stock and bring to a simmer. Add mussels and bugs ...