In this issue

It’s Cook Magazine’s anniversary month and we’re kicking off our 17th year with lots of foodie destinations. The Cook team has been busy this month, heading to places near and far to find the best places to eat, stay and have an amazing time. Now that summer’s in full swing, let our journeys of food discovery inspire you to create your own foodie trip.

We split up to cover more ground for your reading pleasure. Marlon and Maggie went to Palawan and Hong Kong, while I headed down to Ozamiz City in Mindanao and got to tour a bit of Misamis Occidental. Of course, as we always do, we searched for the best things to eat, the nice places to see and stay at. While we had a grand time travelling and meeting new friends along the way and of course, tasting new dishes, we also couldn’t wait to get back home to create the other half of our work at Cook – trying out new recipes.

This month, my recipe involves minimal work for maximum satisfaction. Shrimp boils are famous in the southern U.S. not only for the fresh shrimp and spicy sausages, but for the ease of preparation and the communal eating after the cooking. Similar to our boodle fights, shrimp boils usually involve large amounts of seafood and “dirty” fingers from eating with bare hands. It only takes one large pot and less than half an hour to cook a feast for a dozen or even much more, depending on how large your pots are. Chef Day Salonga shares his recipe for Enchiladas, a yummy rolled-up Mexican lasagna, as my son Maui puts it. Chef Edith creates delectable small bites, perfect for a balmy summer’s night outdoors with a few cold drinks in hand.

Even in the near-searing heat outside, we’ve been busy touring, cooking and eating just as we’ve done for the past 17 years. We wouldn’t have it any other way, of course, and we’re eternally grateful for our readers and supporters all these years. Cheers to 17 years and to many, many more years of travel, food and friends!

Dino

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.