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Going wild over Ulang Thermidor at Mesclun

by Ernest Reynoso Gala - April 24, 2014 - 12:00am

For some reason people don’t consider cooking a serious business, but it’s like any discipline, and it’s a passionate and fascinating one. —Julia Child

Cooking up imagination and empowerment with kids

by Ernest Reynoso Gala - April 10, 2014 - 12:00am

The mind of a child is like a sponge: it will absorb everything quickly. Learning a lifetime skill like cooking will boost a young person’s self-confidence.

These are our salad days

by Ernest Reynoso Gala - February 27, 2014 - 12:00am

To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad. —George Ellwanger, Pleasures of the Table (1902)

Japanese bento: Out-of-the-box delicious idea

by Ernest Reynoso Gala - January 16, 2014 - 12:00am

Japanese chefs believe our soul goes into our knives once we start using them. You wouldn’t put your soul in a dishwasher! — Masaharu Morimoto

Carinderia fiesta

by Ernest Reynoso Gala - December 19, 2013 - 12:00am

For some reason people don’t consider cooking a serious business, but it’s like any discipline, and it’s a passionate and fascinating one. —Julia Child

The universe in a bowl of ramen

by Ernest Reynoso Gala - November 14, 2013 - 12:00am

People for centuries have been boiling and simmering soup. It has stood the test of time and has been a large part of cooking history. It is undeniable that a hot bowl of soup can do wonders for the body and so...

Rice to the occasion

by Ernest Reynoso Gala - July 4, 2013 - 12:00am

My mom, who has taught the top caterers, hotel and restaurant owners and is a consultant for numerous food companies, always told me that Filipinos judge an establishment by the rice it serves, and they feel great...

How to win a culinary contest

by Ernest Reynoso Gala - May 2, 2013 - 12:00am

When Johnlu Koa, owner and CEO of 50 French Baker stores and 50 Chatime tea houses, asked me to judge in the crème de la crème of all baking contests, Le Toques Blanche — loosely translated as...

Culinary and life lessons from Lolo Pepe

by Ernest Reynoso Gala - April 4, 2013 - 12:00am

Lolo Pepe doted on his nine children and had the privilege of finding the best teachers, whether for piano, violin and marimba for my aunt Leni, banduria for my aunt Cecille, golf for my uncles Litos, Tito, and...

Magnifico! Beyond tapas at Tapella

by Ernest Reynoso Gala - November 1, 2012 - 12:00am

Spanish cuisine forms an integral part of the culture of this beautiful country, showcasing its vast gastronomic traditions and history, a passage to its rich natural resources and unique customs.

Bread of life

by Ernest Reynoso Gala - July 26, 2012 - 12:00am

Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts. — James Beard

Let us eat cake... and all other desserts, too

by Ernest Reynoso Gala - May 24, 2012 - 12:00am

Ice cream is happiness condensed. — Jessi Lane Adams

Shrimply delicious

by Ernest Reynoso Gala - April 19, 2012 - 12:00am

I think somebody should come up with a way to breed a very large shrimp.

Cook for the one you love

by Ernest Reynoso Gala - February 9, 2012 - 12:00am

A harmony of flavors, enlightening the senses — the effect of love and food are the same, and when you cook with passion, you create not only a simple dish, but become in tune to an emotional state and a clear...

Crab mentality

by Ernest Reynoso Gala - December 1, 2011 - 12:00am

If you fancy eating crabs like me, you know you are in for a delightfully sinful treat.

Sauces, spices and culinary inventions

by Ernest Reynoso Gala - October 27, 2011 - 12:00am

Chefs today have the license to experiment with new flavors, to imagine new forms of cooking inspired by diverse cultures to create tastes and textures that appeal to the public.

Shanghai surprise

by Ernest Reynoso Gala - October 6, 2011 - 12:00am

We must eat to live and live to eat.Considered as one of the elite Cantonese restaurants in the country, Jasmine at New World Hotel has a simple formula for success: “Our priority is the pleasure of your...

Chocolate with a hint of mischief

by Ernest Reynoso Gala - September 22, 2011 - 12:00am

Wicked and exciting, there is no better experience than luscious chocolate caressing your palate.

Yes, you can make your own salad

by Ernest Reynoso Gala - August 25, 2011 - 12:00am

During the early 1800s, salad was considered exotic, even weird, and a type of food for sissies.

Melo's touch

by Ernest Reynoso Gala - July 28, 2011 - 12:00am

Growing up I was a voracious meat eater, and Melo’s was my personal choice to soothe that appetite.

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