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Whenever I am commissioned to make a dessert for a special occasion I am always fascinated by the things I learn and the people I meet; add to that the pressure of being entrusted with an heirloom recipe, and rest assured that the product will be a labor of love.

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                    [AuthorName] => Heny Sison
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ALVARO PALACIOS

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Whenever I am commissioned to make a dessert for a special occasion I am always fascinated by the things I learn and the people I meet; add to that the pressure of being entrusted with an heirloom recipe, and rest assured that the product will be a labor of love.

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Let them eat Spanish cake

By Heny Sison | November 7, 2013 - 12:00am

Whenever I am commissioned to make a dessert for a special occasion I am always fascinated by the things I learn and the people I meet; add to that the pressure of being entrusted with an heirloom recipe, and rest...

Food and Leisure