In this issue

We at Cook decided to make this year’s August issue all about Throwback Recipes—favorite recipes from not too long ago.
I loooooved corned beef. My preferred way of having corned beef then involved almost no cooking—I used to like it best just microwaved out of the can—and the type I wanted most were the dry, block-type corned beefs like Hereford, Libby’s and Hormel. Unlike the more premium, chunky or the kind where beef fibers are actually recognizable, the corned beef I used to like had meat that was finely shredded, almost mealy in texture. Typically I’d eat it with leftover rice or bahaw. I never thought I’d ever tire of the type of corned beef I used to adore (I like Purefoods and Delimondo now) or tire of corned beef altogether.
By high school, my food preferences started to expand. I still liked the stuff I used to like, but additions like Chicharon Bulaklak, sushi and anything Japanese, really sour tomato sauces with pasta and a host of other newcomers were slowly taking over. By college, I started to learn to appreciate some dishes that I previously loathed like Steamed Okra with Buro, Ginisang Munggo and Pinakbet. I still have a few quirky dislikes which have remained since childhood - even after my eyes were opened in culinary school. I still don’t eat Chicken Adobo, Chicken Afritada and Tinola. I still can’t eat fried or roasted chicken when they chop through the bones (which causes the bone to splinter). I am only learning to like boney fish, but just the fried ones (I only used to eat boneless bangus, salmon fillet and other kinds as long as they’ve been filleted and pin-boned).
But while my tastes and preferences in food may have evolved, I still look back with fondness on what I used to eat growing up and how they have literally and figuratively shaped me.
This issue is about recipes and dishes we used to love. I’m sure not a few of us will smile as we remember something that brings us a decade or two or three, back in time.

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.