MAY 2017: LUTONG PINOY
IT’S MORE FUN IN THE PHILIPPINES. With Filipino cuisine finally having its long-awaited moment on the world stage, we want return to our roots by sharing with you the fantastic home cooking from the probinsyas, There’s grilling Pinoy-style with Chef Jessie Sincioco of Chef Jessie Grill, the sabaw recipes of our childhood by Chef Chris De Jesus of Provenciano, and easy DIY recipes for eight kinds of atchara by Tina Concepcion Diaz of Taza Platito.
THE RETURN OF MADRID FUSIÓN MANILA for the third year in a row. This is the biggest gastronomic event of the year, featuring superstar chefs from Spain, the Philippines, and all over the world. This year’s theme was all about sustainability, community, and eating green and clean in pursuit of a better world. With recipes from the 3-day regional lunches, including Mama Sita’s Goto Arroz Caldo and Claude Tayag’s Lelut Mais (corn porridge).
BEST OF THE PHILIPPINES. We scoured the country for the best pasalubong you will love. While this list is admittedly incomplete, it’s a great place to start discovering our country through food. With iconic Filipino recipes like Krispy Kare-Kare and 7107 sisig, by 7107 Culture + Cuisine.
COOKING FROM THE HEART. Our special feature on the young chef-scholars of Youth With A Future, the scholarship program of the Tuloy Foundation and Enderun Colleges. These inspiring young people and their mentors show how hard work, talent and an open heart can make the world a better place.
AN ADVENTURE IN OZAMIZ. Our fearless managing editor spends six days exploring the largely unknown city of Ozamiz in Misamis Oriental, to try to find culinary and cultural treasures still waiting to be discovered.
PLUS: Healthy seaweed recipes; An exclusive cooking class with Chef Gene Gonzalez; Pinoy rice bowl recipes; Filipino desserts with a creative twist; Chef Sharwin Tee’s five ways to cook with chili; The perfect ube macapuno cake recipe; And our guide to the hottest new restaurants in town.
Check out all these and more in FOOD’s 2nd Issue 2017! FOOD is available in bookstores and newsstands for P120. Like FOOD on Facebook (www.facebook.com/foodmag) and follow FOOD on Instagram (@foodmagazine). Get a digital copy on Zinio (www.zinio.com).
FOOD Issue 1, 2017
In the first issue of FOOD for 2017, we usher in the new year by celebrating the wonder of bread and the glory of breakfast in all its many beautiful forms.
In our cover story, Chef Bubbles Cruz-Lerias shows us how to bake breads for breakfast (or any time of the day) with easy recipes you can do at home. In our Breads We Love special feature, we scoured the metro in search of the best breads in town, from pandesal to croissants to babka! Highlights include our tribute to the doyenne of Philippine cuisine Glenda Barretto and the 40 year anniversary of Via Mare, down home cooking from the American South, and the refreshing culinary discoveries to be found in Nagoya and Aichi prefecture in Japan. We also tell you about hot new restaurants, from those featuring cross-cultural flavors, to cool haunts in Makati, to restaurants run by young expat chefs. With 51 kitchen-tested recipes for breads, D.I.Y. pancake mixes, homemade cereals and granola, 5 different ways with longanisa, and the perfect omelet, this is a must-have issue for both bread and breakfast lovers alike. Available on newstands and on Zinio.