^
+ Follow MARRON GLACE Tag
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 1356814
                    [Title] => Chanel your way to smoky eyes
                    [Summary] => 

Chanel Les 4 Ombres’ new collection is inspired by tweed, the iconic fabric of Chanel.

[DatePublished] => 2014-08-13 00:00:00 [ColumnID] => 0 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Fashion and Beauty [SectionUrl] => fashion-and-beauty [URL] => ) [1] => Array ( [ArticleID] => 383430 [Title] => Shared recipes [Summary] => An unannounced brief stop at a sibling’s house yielded a recipe for tulingan which she shared with us. Thing is, this fish is not always available in the markets. She got hers, fresh from Batangas, in Libertad. Anyway, the fish was cooked more like paksiw but coconut cream is added for a richer, tastier sauce. Slices of finger chili make it spicy, adding much flavor and zing to the dish.
[DatePublished] => 2007-02-04 00:00:00 [ColumnID] => 133209 [Focus] => 0 [AuthorID] => 1479322 [AuthorName] => Lydia Castillo [SectionName] => Starweek Magazine [SectionUrl] => starweek-magazine [URL] => ) [2] => Array ( [ArticleID] => 190462 [Title] => Cooking Made Easier [Summary] => Time was when our mothers were happy enough to collect, read and follow a cookbook. In those days producing a meal, either from recipes handed from generation to generation or culled from cookbooks, was not complicated. One needed only to know how to cut ingredients (to no specific shape or size) sauté, fry, broil or boil. In recent years, we got introduced to seemingly more complicated culinary techniques and terms, such as aspic, braise, glaze, marinate, stir fry, coulis, julienne, au gratin and many, many others.
[DatePublished] => 2003-01-05 00:00:00 [ColumnID] => 133209 [Focus] => 0 [AuthorID] => 1479322 [AuthorName] => Lydia Castillo [SectionName] => Starweek Magazine [SectionUrl] => starweek-magazine [URL] => ) ) )
MARRON GLACE
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 1356814
                    [Title] => Chanel your way to smoky eyes
                    [Summary] => 

Chanel Les 4 Ombres’ new collection is inspired by tweed, the iconic fabric of Chanel.

[DatePublished] => 2014-08-13 00:00:00 [ColumnID] => 0 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Fashion and Beauty [SectionUrl] => fashion-and-beauty [URL] => ) [1] => Array ( [ArticleID] => 383430 [Title] => Shared recipes [Summary] => An unannounced brief stop at a sibling’s house yielded a recipe for tulingan which she shared with us. Thing is, this fish is not always available in the markets. She got hers, fresh from Batangas, in Libertad. Anyway, the fish was cooked more like paksiw but coconut cream is added for a richer, tastier sauce. Slices of finger chili make it spicy, adding much flavor and zing to the dish.
[DatePublished] => 2007-02-04 00:00:00 [ColumnID] => 133209 [Focus] => 0 [AuthorID] => 1479322 [AuthorName] => Lydia Castillo [SectionName] => Starweek Magazine [SectionUrl] => starweek-magazine [URL] => ) [2] => Array ( [ArticleID] => 190462 [Title] => Cooking Made Easier [Summary] => Time was when our mothers were happy enough to collect, read and follow a cookbook. In those days producing a meal, either from recipes handed from generation to generation or culled from cookbooks, was not complicated. One needed only to know how to cut ingredients (to no specific shape or size) sauté, fry, broil or boil. In recent years, we got introduced to seemingly more complicated culinary techniques and terms, such as aspic, braise, glaze, marinate, stir fry, coulis, julienne, au gratin and many, many others.
[DatePublished] => 2003-01-05 00:00:00 [ColumnID] => 133209 [Focus] => 0 [AuthorID] => 1479322 [AuthorName] => Lydia Castillo [SectionName] => Starweek Magazine [SectionUrl] => starweek-magazine [URL] => ) ) )
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