30-MINUTE MEAL : SHRIMP AGLIO E OLIO


Shrimp Aglio e Olio
  
Do you feel the heat? The weather intensifies as the days go by. Dishes easily spoiled due to heat and to avoid this, I prefer not to cook tomato-based dishes during this maddening season! But what if you have a sudden craving for pasta? Here is a delicious seafood option!


Here’s a 30-minute meal, from preparation to serving, Shrimp Aglio e Olio:

30-MINUTE MEAL : MUSHROOM PASTA



30-Minute Meal : Mushroom Pasta

  
Not wanting to bore our dining table with no-meat dishes in observance of the Holy Week, I decided to prepare some easy-to-cook meatless meals without sacrificing flavor and losing appetite.


Here’s a 30-minute meal, from preparation to serving, Mushroom Pasta :

RECIPE : THE ULTIMATE CHEESE SANDWICH Inspired By The Movie “Chef”


The Ultimate Cheese Sandwich, inspired by the movie "Chef"


I LOVE MOVIES! For 1 and a half to three hours, I somehow forget life’s stress-causing people and situations. I extremely enjoy food-themed movies like Julie & Julia, Ratatouille, Chocolat, Eat Pray Love and most recently, Chef.

THE BEST CITIES TO DINE IN THE PHILIPPINES (PART 2)

 
 

Here’s the continuation of my two-part special article in celebration of the 4th year anniversary of Eat To Your Heart's Content. If you haven’t read the part 1 of the Best Cities to Dine in the Philippines, here’s the link.
 

THE BEST CITIES TO DINE IN THE PHILIPPINES (PART 1)





Travel Channel's Bizarre Foods creator, host and co-executive producer plus a contributing editor at the Food & Wine Magazine - Andrew Zimmern made a buzz in the Philippine food scene in mid-2012 for declaring that Filipino food will be the next big thing. Zimmern told Today.com "I predict, two years from now, Filipino food will be what we will have been talking about for six months … I think that’s going to be the next big thing, I want to go on record — this is not something that’s hot now somewhere and will get hot everywhere else, it’s just starting." Zimmern added "I think it’s going to take another year and a half to get up to critical mass, but everybody loves Chinese food, Thai food, Japanese food, and it’s all been exploited. The Filipinos combined the best of all of that with Spanish technique. The Spanish were a colonial power there for 500 years, and they left behind adobo and cooking in vinegar — techniques that, applied to those tropical Asian ingredients, are miraculous.” These were Zimmern’s delightful words about the Philippine cuisine and truly inspired every epicure in the Philippines.