+ Follow NATURALLY PENINSULA Tag
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 1251172
[Title] => Delicious vegan cuisine from The Farm now at The Pen
[Summary] => The French see fruits and vegetables on the same level as meats and fish. A large, spectacular green head of artichoke or fresh white asparagus in season is revered just as much as foie gras and caviar. I’ve often wondered why is it that many find vegetables so boring?
[DatePublished] => 2013-10-31 00:00:00
[ColumnID] => 134127
[Focus] => 0
[AuthorID] => 1807758
[AuthorName] => Stephanie Zubiri
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[1] => Array
(
[ArticleID] => 80543
[Title] => Naturally healthy, naturally Peninsula
[Summary] => A lot of people, even if they think it’s an extremely good idea, already give up on healthy fare even before they even try it, apprehensive of the number of greens they think is required and reluctant to take a hiatus from meat, which they feel they have to eat.
[DatePublished] => 2008-08-21 00:00:00
[ColumnID] => 135527
[Focus] => 0
[AuthorID] => 1123191
[AuthorName] => Ana G. Kalaw
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[2] => Array
(
[ArticleID] => 382238
[Title] => Naturally, Delicious!
[Summary] =>
The first thing to do when you get the book is to sit down, comfortably, and turn the pages oh-so-slowly as you digest the luscious photographs of internationally awarded food photographer Edmond Ho. From crisp greens to the reddest meat to pristine tofu to a perfectly browned filo crust, this is a "look book" as much as a cook book.
[DatePublished] => 2007-01-28 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1267617
[AuthorName] => Dina Sta. Maria
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
NATURALLY PENINSULA
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 1251172
[Title] => Delicious vegan cuisine from The Farm now at The Pen
[Summary] => The French see fruits and vegetables on the same level as meats and fish. A large, spectacular green head of artichoke or fresh white asparagus in season is revered just as much as foie gras and caviar. I’ve often wondered why is it that many find vegetables so boring?
[DatePublished] => 2013-10-31 00:00:00
[ColumnID] => 134127
[Focus] => 0
[AuthorID] => 1807758
[AuthorName] => Stephanie Zubiri
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[1] => Array
(
[ArticleID] => 80543
[Title] => Naturally healthy, naturally Peninsula
[Summary] => A lot of people, even if they think it’s an extremely good idea, already give up on healthy fare even before they even try it, apprehensive of the number of greens they think is required and reluctant to take a hiatus from meat, which they feel they have to eat.
[DatePublished] => 2008-08-21 00:00:00
[ColumnID] => 135527
[Focus] => 0
[AuthorID] => 1123191
[AuthorName] => Ana G. Kalaw
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[2] => Array
(
[ArticleID] => 382238
[Title] => Naturally, Delicious!
[Summary] =>
The first thing to do when you get the book is to sit down, comfortably, and turn the pages oh-so-slowly as you digest the luscious photographs of internationally awarded food photographer Edmond Ho. From crisp greens to the reddest meat to pristine tofu to a perfectly browned filo crust, this is a "look book" as much as a cook book.
[DatePublished] => 2007-01-28 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1267617
[AuthorName] => Dina Sta. Maria
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
abtest
