^
+ Follow MONTEREY JACK Tag
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                    [ArticleID] => 1396125
                    [Title] => Thoughts on Thanksgiving, gratitude, and what to do with all that turkey
                    [Summary] => 

Thanksgiving traditionally inspires people to list what they’re grateful for. Since this is a cooking column, I made a list of some stuff I’m particularly thankful to have in my kitchen.

[DatePublished] => 2014-11-27 00:00:00 [ColumnID] => 133903 [Focus] => 0 [AuthorID] => 1404536 [AuthorName] => Johanna Garcia [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [1] => Array ( [ArticleID] => 1295607 [Title] => TGIFriday's turns up the heat with Tex-Mex menu [Summary] =>

The taste of Texas. The passion of Mexico. These can be savored with every bite of hearty dishes deep in the heart of Tex-Mex cooking.

[DatePublished] => 2014-03-03 11:45:00 [ColumnID] => 0 [Focus] => 0 [AuthorID] => 1422137 [AuthorName] => Jovan Cerda [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => http://imageshack.com/a/img33/5089/m0qo.jpg ) [2] => Array ( [ArticleID] => 333717 [Title] => A slice of Americana at Burgoo [Summary] => When you get a taste of one of Burgoo’s signature dishes, whether it’s the baby back ribs, a well-seasoned slab of pork ribs marinated overnight then slow-roasted to a tender moist finish, or Burgoo stew, a much-venerated stew with a history that goes as far back as the 16th century – or so they say – you not only get a taste of wholesome, hearty fare, but you get a bite out of something distinctly American. [DatePublished] => 2006-04-27 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1164470 [AuthorName] => Bea J. Ledesma [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) ) )
MONTEREY JACK
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 1396125
                    [Title] => Thoughts on Thanksgiving, gratitude, and what to do with all that turkey
                    [Summary] => 

Thanksgiving traditionally inspires people to list what they’re grateful for. Since this is a cooking column, I made a list of some stuff I’m particularly thankful to have in my kitchen.

[DatePublished] => 2014-11-27 00:00:00 [ColumnID] => 133903 [Focus] => 0 [AuthorID] => 1404536 [AuthorName] => Johanna Garcia [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [1] => Array ( [ArticleID] => 1295607 [Title] => TGIFriday's turns up the heat with Tex-Mex menu [Summary] =>

The taste of Texas. The passion of Mexico. These can be savored with every bite of hearty dishes deep in the heart of Tex-Mex cooking.

[DatePublished] => 2014-03-03 11:45:00 [ColumnID] => 0 [Focus] => 0 [AuthorID] => 1422137 [AuthorName] => Jovan Cerda [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => http://imageshack.com/a/img33/5089/m0qo.jpg ) [2] => Array ( [ArticleID] => 333717 [Title] => A slice of Americana at Burgoo [Summary] => When you get a taste of one of Burgoo’s signature dishes, whether it’s the baby back ribs, a well-seasoned slab of pork ribs marinated overnight then slow-roasted to a tender moist finish, or Burgoo stew, a much-venerated stew with a history that goes as far back as the 16th century – or so they say – you not only get a taste of wholesome, hearty fare, but you get a bite out of something distinctly American. [DatePublished] => 2006-04-27 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1164470 [AuthorName] => Bea J. Ledesma [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) ) )
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