Holiday Feasting with FOOD Magazine
Ready for the holidays? FOOD Magazine’s 21st anniversary issue has all you’ll need to prepare for the yuletide feasts ahead. We’ve handpicked 50+ of the best food gifts of the season in our much-anticipated annual Presents Perfect. Flavored ensaimada, boozy brownies, green tea pastries, salted egg potato chips—there’s something for every taste and budget!
For your Noche Buena preparations, you can choose to stay traditional or go modern—we’ve got the recipes for you! For a retro celebration, there’s roast stuffed turkey, candied yam, lasagna and leche flan from the matriarch of Mario’s, Nenuca Benitez, who shares her treasured family recipes. For a more modern take on the holidays, we’ve got crispy lechon belly roast instead of a whole lechon, and a spicy, savory seafood curry sotanghon instead of the usual pancit. Desserts are a must, of course, whether it’s a trendy ube layer cake and salted egg parfaits, or more traditional kakanin recipes like maja mais and kutsinta.
FOOD goes on a road trip to Silang, Cavite, visiting its organic farms and neighboring restaurants like Asiong and Le Domaine that extol a farm-to-table philosophy. We also check out the newest, most buzz-worthy restaurants in town, from high-end steakhouse Raging Bull to current cult fave Hey Handsome. And don’t miss our exclusive interview with the “domestic goddess” herself, celebrity cookbook author and TV personality Nigella Lawson.
FOOD celebrates its 21 years as the country’s premiere culinary magazine, continuing to delight, inform and inspire readers with our kitchen-tested recipes, compelling features and delectable gift ideas.
FOOD Issue 3, 2016 -- Cooking Your Way To Good Health
Being healthy means taking responsibility for what we cook and eat. As we try to stay way from sugar and simple carbohydrates like bread and candy, we focus instead on using natural, healthy ingredients to make simple, delicious food. This issue is chockfull of suggestions for this —- from Robby Goco’s recipes for healthy Mediterranean dishes, to the scrumptious yet guiltless everyday dinners that Stephanie Zubiri prepares for her own children, to Marc Chalopin’s helpful guide to making classic and modern ratatouille. However, as Lori Baltazar tells us in our Last Bite section, although 80% of our diet should be healthy, we can reserve 20% of it for the utterly sinful things we dream about, such as decadent yet still good-for-you spinach artichoke dip, gooey bacon and chocolate potato chip bars, and cheese and chocolate hazelnut sandwiches, all of which are in this issue too. Read on to learn more about Dumaguete’s fabulous food finds, and the different Philippine herbs we often take for granted, like talinum and tanglad, by this year’s winners of the Doreen Gamboa Fernandez Writing Award. Available on all newsstands and on Zinio.
FOOD Issue 2 2016: The Philippine Issue
Filipino Cuisine Gets Our Vote!
It’s a great time to be Filipino. Our cuisine has finally gained international recognition, with renowned chefs from all over the globe praising our bountiful produce and rich culinary traditions. In this issue, we celebrate Filipino cuisine, with features on heirloom ingredients from Mindanao, and on the many reasons why adobo should become our national dish. Other not-to-be-missed stories include an all-inclusive tour of Davao’s dynamic food scene, different ways to cook with local fruit, the new, modern degustation menu of Pepita’s Kitchen, and a special tribute to food artist and culinary treasure Luz Ocampo. We’re also particularly proud of our in-depth coverage on what we saw, ate, and learned at the world’s most important culinary congress this year, Madrid Fusion Manila 2016. And why not try out our 54 kitchen-tested recipes, such as healthy and delicious turmeric dishes, simple yet elegant canapés that take only 30 minutes or less to make, three kinds of authentic Thai curries, and beautiful honey-sweetened desserts too?
Available on all newsstands and on Zinio.
Celebrate The New Year with Bread!
It's the beginning of the year, when we've been given the gift of a fresh start, and what better way than to do so with bread? FOOD celebrates with this fabulous issue full of fun, insightful stories and recipes that pay tribute to the wonder of bread.
Get your copy of FOOD Magazine now! Available on all newstands and on Zinio.
Get the latest ideas on food presents in this issue of Food!