In this issue

It appears that the cool breezes and long nights are gone for good. After a weekend in Baguio and a few days in Misamis Occidental in the latter part of February, it seems as though Manila has gotten that much hotter since I left. I must admit that apart from my son having no classes and a possible vacation abroad on some years or quick local trips, there isn’t much I like about summer days. It’s just heat and dust and more heat and even more dust. Unless you have the time and resources to head elsewhere, and unless you are lucky enough to have a swimming pool at home or have access to one nearby, I’m afraid summer means higher electricity bills and air-conditioning on full blast 24/7.

To usher in the scorching hot summer months, we looked for a little refreshment from citrus fruits. Sweet citrus fruits like pomelo and oranges are best eaten as is, or even chilled for an even better cooling effect. Sour citrus fruits such as lemons, limes and calamansi, with their tart juice and aromatic zests brighten up any dish you add them to. But to really get you sweating and bring the temp down, chilies can surely do the trick. It doesn’t need to be burning hot, a little heat can easily work up a sweat which then creates a cooling effect on the body. Just remember to drink plenty of water!

Summer, as mentioned above is the perfect time to take holidays especially for those with school-age kids. The Cook team goes to Laguna to sample the food and culture, perfect for quick trips. If you have a few more days to spare, head up to Baguio just like I did during Panagbenga and sample some of the best places to eat in the summer capital. And if you have even more time and would like to splurge, a trip to England would definitely be a great family holiday. Lisa Asuncion-Feliciano and husband John take us to the Chelsea Flower Show and share blooms from their side of world.

Stay cool, keep yourselves hydrated and make the most of the summer months.

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.