In this issue

The “ber” months have been hectic for our team. Two events, two out of town trips through three provinces and a week that included two trips to Baguio. On top of that are restaurant features, press events and the usual photo shoots and cooking sessions. While busy times for other jobs means burning the midnight oil at the office, we are fortunate to have busy days that mean food, food and more food.
Travelling outside the city is some the most treasured parts of our job. It usually means mixing scheduled features with spontaneous side trips. Our 5-day La Union, Baguio, Cabanatuan trip was no different. We were welcomed to the best resorts and hotels but still had time to discover small eateries and local favorite hangouts. We get to meet the artists behind Tam-awan Village, and aside from the wonderful art and culture, we got to taste local Cordilleran cuisine as well.
Halloween is coming up and although it is a Western tradition, we’ve adopted the fun part of costumes and trick or treating. As a theme, Halloween provides us with an excuse to look at the less popular cuts of meat, offal. Loosely used to classify parts that “fall off” the carcass, offal Dino has since included parts that aren’t necessarily taken off the carcass. Ears, tails and other off cuts are considered offal too. Together with Chef Edith Singian and Chef Day Salonga, we share a few recipes that utilize oft disregarded parts. I also try my hand at making “pumpkin” pie, using the more easily available squash. Chefs Jojo Javier and Edward Mateo, the real pastry chefs of Cook, share their creations, some perfect for Halloween and some to be enjoyed year round. This month’s issue is packed with recipes and destinations for you to try and enjoy. Before getting too busy with the holiday rush, enjoy the remaining “quiet” days and get cooking!

COOK MAGAZINE Magazine Description:

Being the oldest monthly culinary magazine in the Philippines, Cook Magazine continues to evolve and adapt to the interests and demands of our readers and supporters. We at Cook Magazine pride ourselves with providing our readers and advertisers practical, kitchen-tested recipes from our country’s top chefs and food experts, local and international dining destinations and food-related features and event partnerships. We look forward to leading the way in sharing our love of food for years to come.