Lydia D. Castillo

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                    [ArticleID] => 1907819
                    [Title] => Vintage lenten soup
                    [Summary] => Our archive revealed a dish which has been completely forgotten in the course of our kitchen activities.
                    [DatePublished] => 2019-04-07 00:00:00
                    [ColumnID] => 136378
                    [Focus] => 1
                    [AuthorID] => 1805232
                    [AuthorName] => Lydia D. Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
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                    [ArticleID] => 1894212
                    [Title] => Meatless Fridays
                    [Summary] => Let’s look at this period as a time to eat light, avoiding heavy meat dishes.
                    [DatePublished] => 2019-02-17 00:00:00
                    [ColumnID] => 136378
                    [Focus] => 1
                    [AuthorID] => 1805232
                    [AuthorName] => Lydia D. Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
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                    [ArticleID] => 1886439
                    [Title] => A vintage morcon recipe
                    [Summary] => Th excellent cooks of our hometown Biñan never used food enhancers, confident that natural flavors were better done without any “aids.”
                    [DatePublished] => 2019-01-20 00:00:00
                    [ColumnID] => 136378
                    [Focus] => 1
                    [AuthorID] => 1805232
                    [AuthorName] => Lydia D. Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
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                    [ArticleID] => 1869387
                    [Title] => Dips and spreads
                    [Summary] => In the course of manning our kitchen we have concocted dips and spreads to serve and even to sell. Here are some of these dips and spreads which can be packaged and sold as Christmas gifts.
                    [DatePublished] => 2018-11-18 00:00:00
                    [ColumnID] => 136378
                    [Focus] => 1
                    [AuthorID] => 1805232
                    [AuthorName] => Lydia D. Castillo
                    [SectionName] => Starweek Magazine
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                    [ArticleID] => 1867469
                    [Title] => Make your own paté
                    [Summary] => Packaged with grapes and melba toast in a beautifully trimmed basket, this will delight any recipient.
                    [DatePublished] => 2018-11-11 00:00:00
                    [ColumnID] => 136378
                    [Focus] => 1
                    [AuthorID] => 1805232
                    [AuthorName] => Lydia D. Castillo
                    [SectionName] => Starweek Magazine
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                    [ArticleID] => 1861695
                    [Title] => Lamb caldereta
                    [Summary] => It is easy to cook and surely will be a big success with your family, friends and guests.
                    [DatePublished] => 2018-10-21 00:00:00
                    [ColumnID] => 136378
                    [Focus] => 1
                    [AuthorID] => 1805232
                    [AuthorName] => Lydia D. Castillo
                    [SectionName] => Starweek Magazine
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                    [ArticleID] => 1841661
                    [Title] => Time for nostalgia
                    [Summary] => Please allow us to share some traditional, albeit secret, tips and techniques which we learned from our elders and still follow today.
                    [DatePublished] => 2018-08-12 00:00:00
                    [ColumnID] => 136378
                    [Focus] => 1
                    [AuthorID] => 1805232
                    [AuthorName] => Lydia D. Castillo
                    [SectionName] => Starweek Magazine
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                    [ArticleID] => 1833483
                    [Title] => Recipe time
                    [Summary] => The Private Kitchen’s recipe for Cocido Español or Pochero is shared here for home cooks to prepare.
                    [DatePublished] => 2018-07-15 00:00:00
                    [ColumnID] => 136378
                    [Focus] => 1
                    [AuthorID] => 1805232
                    [AuthorName] => Lydia D. Castillo
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Vintage lenten soup

By Lydia D. Castillo | April 7, 2019 - 12:00am

Our archive revealed a dish which has been completely forgotten in the course of our kitchen activities.

Starweek Magazine

Meatless Fridays

By Lydia D. Castillo | February 17, 2019 - 12:00am

Let’s look at this period as a time to eat light, avoiding heavy meat dishes.

Starweek Magazine

A vintage morcon recipe

By Lydia D. Castillo | January 20, 2019 - 12:00am

Th excellent cooks of our hometown Biñan never used food enhancers, confident that natural flavors were better done without any “aids.”

Starweek Magazine

Dips and spreads

By Lydia D. Castillo | November 18, 2018 - 12:00am

In the course of manning our kitchen we have concocted dips and spreads to serve and even to sell. Here are some of these dips and spreads which can be packaged and sold as Christmas gifts.

Starweek Magazine

Make your own paté

By Lydia D. Castillo | November 11, 2018 - 12:00am

Packaged with grapes and melba toast in a beautifully trimmed basket, this will delight any recipient.

Starweek Magazine

Lamb caldereta

By Lydia D. Castillo | October 21, 2018 - 12:00am

It is easy to cook and surely will be a big success with your family, friends and guests.

Starweek Magazine

Time for nostalgia

By Lydia D. Castillo | August 12, 2018 - 12:00am

Please allow us to share some traditional, albeit secret, tips and techniques which we learned from our elders and still follow today.

Starweek Magazine

Recipe time

By Lydia D. Castillo | July 15, 2018 - 12:00am

The Private Kitchen’s recipe for Cocido Español or Pochero is shared here for home cooks to prepare.

Starweek Magazine