+ Follow LYDIA D Tag
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 737622
[Title] => New cookbook blends travel and food
[Summary] => Award-winning cookbook author and food columnist Lydia D. Castillo has written her second book, “In My Basket – Travel Collection and Recollection” which was launched on October 12, hosted by Le Bistro Vert in Makati, Anvil Publishing and San Miguel Foods.
[DatePublished] => 2011-10-16 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[1] => Array
(
[ArticleID] => 622792
[Title] => One "women's column" I read
[Summary] => The world has just celebrated International Day for the Eradication of Poverty.
[DatePublished] => 2010-10-22 00:00:00
[ColumnID] => 134303
[Focus] => 0
[AuthorID] => 1431352
[AuthorName] => Juanito V. Jabat
[SectionName] => Freeman Opinion
[SectionUrl] => opinion
[URL] =>
)
[2] => Array
(
[ArticleID] => 586152
[Title] => P10-milyong tangay sa pawnshop: Acetelyne gang sumalakay
[Summary] => Tinatayang aabot sa 10 milyong cash at mga alahas ang natangay sa isang pawnshop matapos na pasukin ng kilabot na acetelyne gang kahapon ng umaga sa lungsod Quezon.
[DatePublished] => 2010-06-22 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1805066
[AuthorName] => Ricky Tulipat
[SectionName] => PSN Metro
[SectionUrl] => metro
[URL] =>
)
[3] => Array
(
[ArticleID] => 208452
[Title] => Variegated calamansi and more
[Summary] => Market! Market! at The Fort is small in size and number of vendors compared to the more established markets like ANNI at the FTI and Sidcor in Quezon City. But one is occasionally surprised at the selection available. The weekend that we visited the place, we were attracted to very healthy-looking, vividly green plants in pots, which turned out to be grafted fruit trees by TrojSioux Enterprises based in Tanauan, Batangas. The collection, local and imported, includes variegated calamansi (the fruits have stripes on their skin), latex-free nangka and Thai lanzones called duku.
[DatePublished] => 2003-06-01 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[4] => Array
(
[ArticleID] => 207568
[Title] => Suddenly fiestas all around...
[Summary] => ...and food fairs pa! April and May are fiesta months. In years past celebration meals were confined to private homes, where families and visiting relatives and friends enjoyed each other’s company as they went about the delightful epicurean thrills of lechon, paella, leche flan, etc. Suddenly, entire municipalities realized the potential of promoting their festivities with food fairs and so we had Kesong Puti in Sta. Cruz, Amadeo Coffee in Cavite, kakanins of Sta. Rosa, Laguna, tilapia of Bacolod and bangus Bunoan of Pangasinan.
[DatePublished] => 2003-05-25 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[5] => Array
(
[ArticleID] => 206664
[Title] => Thanks to the Internet...
[Summary] => …the world has shrunk. And because of that, communication has gone far beyond the snail mail that irritated us for so long. Friends have become closer, new acquaintances have been found, ideas are being exchanged, including those about food sourcing, cooking and serving. We also want to acknowledge our readers who take the time to communicate with us by email, allowing us to obtain valuable inputs and feedback from a considerable part of the world. A common interest, specially among Filipinos living abroad, is how to cook traditional food.
[DatePublished] => 2003-05-18 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[6] => Array
(
[ArticleID] => 205995
[Title] => Of tsinelas and getting dirty
[Summary] => We are a group of impulse-trippers. At the drop of a hat we would take off for any interesting event, specially when it involves food, crafts and plants (the latter confined to those among us with green thumbs). And so we found ourselves at the yearly "Tsinelas Festival", where else but in Liliw, Laguna. We were anticipating to see (and buy) some of those lovely mules and zapatillas that the town is so famous for, but we had the fantastic bonus of being hosted by the Salud family, whose forebears not only started the industry some 50 years ago, but who are foodies as well.
[DatePublished] => 2003-05-13 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[7] => Array
(
[ArticleID] => 204882
[Title] => Let’s cook Thai
[Summary] => Friends have often asked us about Thai cooking. In fact, we have thought about conducting cooking demonstrations on this particular cuisine. But Thai ingredients, mainly spices and unique seasonings, were not available. We tried to convince a Thai-owned hotel to put up a deli in their lobby shop to meet this particular demand as well as to promote the cuisine. We did not succeed.
[DatePublished] => 2003-05-04 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[8] => Array
(
[ArticleID] => 204007
[Title] => Preparing them young
[Summary] => We used to think we started training rather early in kitchen chores, from going to the wet market to actual cooking. Today we observe that "trainees" have become much younger, with parents letting their kids from age three or seven–or as soon as they can tell what would burn them and what would be safe–work with them in the kitchen. Our own gourmet started as a barbecue assistant to his father (an executive chef) when he was barely four, helping set up the barbecue griller in their patio, controlling the fire when it got unwieldy, checking when the steak was done.
[DatePublished] => 2003-04-27 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[9] => Array
(
[ArticleID] => 203187
[Title] => Tagaytay discoveries
[Summary] => Driving to Tagaygay usually offers delightful surprises–fresh meat, boiled sweet corn, fresh harvest and those lovely, lovely flowers (the mil-flores were particularly pretty that day).
[DatePublished] => 2003-04-20 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
LYDIA D
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 737622
[Title] => New cookbook blends travel and food
[Summary] => Award-winning cookbook author and food columnist Lydia D. Castillo has written her second book, “In My Basket – Travel Collection and Recollection” which was launched on October 12, hosted by Le Bistro Vert in Makati, Anvil Publishing and San Miguel Foods.
[DatePublished] => 2011-10-16 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[1] => Array
(
[ArticleID] => 622792
[Title] => One "women's column" I read
[Summary] => The world has just celebrated International Day for the Eradication of Poverty.
[DatePublished] => 2010-10-22 00:00:00
[ColumnID] => 134303
[Focus] => 0
[AuthorID] => 1431352
[AuthorName] => Juanito V. Jabat
[SectionName] => Freeman Opinion
[SectionUrl] => opinion
[URL] =>
)
[2] => Array
(
[ArticleID] => 586152
[Title] => P10-milyong tangay sa pawnshop: Acetelyne gang sumalakay
[Summary] => Tinatayang aabot sa 10 milyong cash at mga alahas ang natangay sa isang pawnshop matapos na pasukin ng kilabot na acetelyne gang kahapon ng umaga sa lungsod Quezon.
[DatePublished] => 2010-06-22 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1805066
[AuthorName] => Ricky Tulipat
[SectionName] => PSN Metro
[SectionUrl] => metro
[URL] =>
)
[3] => Array
(
[ArticleID] => 208452
[Title] => Variegated calamansi and more
[Summary] => Market! Market! at The Fort is small in size and number of vendors compared to the more established markets like ANNI at the FTI and Sidcor in Quezon City. But one is occasionally surprised at the selection available. The weekend that we visited the place, we were attracted to very healthy-looking, vividly green plants in pots, which turned out to be grafted fruit trees by TrojSioux Enterprises based in Tanauan, Batangas. The collection, local and imported, includes variegated calamansi (the fruits have stripes on their skin), latex-free nangka and Thai lanzones called duku.
[DatePublished] => 2003-06-01 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[4] => Array
(
[ArticleID] => 207568
[Title] => Suddenly fiestas all around...
[Summary] => ...and food fairs pa! April and May are fiesta months. In years past celebration meals were confined to private homes, where families and visiting relatives and friends enjoyed each other’s company as they went about the delightful epicurean thrills of lechon, paella, leche flan, etc. Suddenly, entire municipalities realized the potential of promoting their festivities with food fairs and so we had Kesong Puti in Sta. Cruz, Amadeo Coffee in Cavite, kakanins of Sta. Rosa, Laguna, tilapia of Bacolod and bangus Bunoan of Pangasinan.
[DatePublished] => 2003-05-25 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[5] => Array
(
[ArticleID] => 206664
[Title] => Thanks to the Internet...
[Summary] => …the world has shrunk. And because of that, communication has gone far beyond the snail mail that irritated us for so long. Friends have become closer, new acquaintances have been found, ideas are being exchanged, including those about food sourcing, cooking and serving. We also want to acknowledge our readers who take the time to communicate with us by email, allowing us to obtain valuable inputs and feedback from a considerable part of the world. A common interest, specially among Filipinos living abroad, is how to cook traditional food.
[DatePublished] => 2003-05-18 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[6] => Array
(
[ArticleID] => 205995
[Title] => Of tsinelas and getting dirty
[Summary] => We are a group of impulse-trippers. At the drop of a hat we would take off for any interesting event, specially when it involves food, crafts and plants (the latter confined to those among us with green thumbs). And so we found ourselves at the yearly "Tsinelas Festival", where else but in Liliw, Laguna. We were anticipating to see (and buy) some of those lovely mules and zapatillas that the town is so famous for, but we had the fantastic bonus of being hosted by the Salud family, whose forebears not only started the industry some 50 years ago, but who are foodies as well.
[DatePublished] => 2003-05-13 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[7] => Array
(
[ArticleID] => 204882
[Title] => Let’s cook Thai
[Summary] => Friends have often asked us about Thai cooking. In fact, we have thought about conducting cooking demonstrations on this particular cuisine. But Thai ingredients, mainly spices and unique seasonings, were not available. We tried to convince a Thai-owned hotel to put up a deli in their lobby shop to meet this particular demand as well as to promote the cuisine. We did not succeed.
[DatePublished] => 2003-05-04 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[8] => Array
(
[ArticleID] => 204007
[Title] => Preparing them young
[Summary] => We used to think we started training rather early in kitchen chores, from going to the wet market to actual cooking. Today we observe that "trainees" have become much younger, with parents letting their kids from age three or seven–or as soon as they can tell what would burn them and what would be safe–work with them in the kitchen. Our own gourmet started as a barbecue assistant to his father (an executive chef) when he was barely four, helping set up the barbecue griller in their patio, controlling the fire when it got unwieldy, checking when the steak was done.
[DatePublished] => 2003-04-27 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[9] => Array
(
[ArticleID] => 203187
[Title] => Tagaytay discoveries
[Summary] => Driving to Tagaygay usually offers delightful surprises–fresh meat, boiled sweet corn, fresh harvest and those lovely, lovely flowers (the mil-flores were particularly pretty that day).
[DatePublished] => 2003-04-20 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
abtest
October 16, 2011 - 12:00am
