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                    [Title] => Many Egg-citing possibilities
                    [Summary] => In a magazine interview, renowned French chef Jacques Pepin was asked which ingredient was most indispensable to him.
                    [DatePublished] => 2018-09-14 00:00:00
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                    [AuthorID] => 1804940
                    [AuthorName] => Elena Peña
                    [SectionName] => Freeman Cebu Lifestyle
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                    [Title] => Chicken story
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These past couple of weeks I have been absorbed – I might as well use the term obsessed – with deboning a chicken, in preparation for the Eight Treasure Stuffed Chicken for my New Year’s Eve table next Thursday. My mother used to do it with the greatest of ease, but back then I was occupied with playing with the lotus seeds, rolling them around and breaking them in half.

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                    [Title] => A Salute To Salt
                    [Summary] => I salute salt. Salt is what it takes to bring out the best in food. Thank heavens salt is always in season and ready for us as a seasoning.


For me, life without salt would be no picnic. Olives, cheeses, cured meats and even our tuyo and daing get their distinctive character from salt.


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                    [Title] => A Cook is not a Chef
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                    [ColumnID] => 133209
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                    [AuthorName] => Lydia Castillo
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Jacques Pepin

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                    [Title] => Chicken story
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These past couple of weeks I have been absorbed – I might as well use the term obsessed – with deboning a chicken, in preparation for the Eight Treasure Stuffed Chicken for my New Year’s Eve table next Thursday. My mother used to do it with the greatest of ease, but back then I was occupied with playing with the lotus seeds, rolling them around and breaking them in half.

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                    [Title] => A Salute To Salt
                    [Summary] => I salute salt. Salt is what it takes to bring out the best in food. Thank heavens salt is always in season and ready for us as a seasoning.


For me, life without salt would be no picnic. Olives, cheeses, cured meats and even our tuyo and daing get their distinctive character from salt.


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                    [ColumnID] => 133272
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                    [Title] => A Cook is not a Chef
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                    [ColumnID] => 133209
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abtest

Many Egg-citing possibilities

By Elena Peña | September 14, 2018 - 12:00am

In a magazine interview, renowned French chef Jacques Pepin was asked which ingredient was most indispensable to him.

Freeman Cebu Lifestyle

Chicken story

By Notes from the editor | January 19, 2014 - 12:00am

These past couple of weeks I have been absorbed – I might as well use the term obsessed – with deboning a chicken, in preparation for the Eight Treasure Stuffed Chicken for my New Year’s Eve table...

Starweek Magazine

A Salute To Salt

By Heny Sison | March 27, 2003 - 12:00am

I salute salt. Salt is what it takes to bring out the best in food. Thank heavens salt is always in season and ready for us as a seasoning. For me, life without salt would be no picnic. Olives, cheeses, cured meats...

Food and Leisure

A Cook is not a Chef

By Lydia Castillo | September 1, 2002 - 12:00am

So declares Julia Child, America’s most respected culinary guru who has been active in her kitchen for the last 30 years and who has authored a lot of books on cooking, the latest being "Kitchen Wisdom"....

Starweek Magazine