#cooking

Cooking isn’t just about making something delicious and filling for whoever enjoys it. It’s also an art form that brings joy to everyone who savors it. Who prepares the meal and for whom it’s served goes

Hello, how are you? Eggplant is notorious for getting rotten in just a few days, and my mom bought a lot this week. When there is eggplant, the one dish I am going to make is tortang talon, and yes, it

(ENG) From 0 to Chef: Diary of a Kitchen Beginner — Homemade Doughnuts, Mom’s Recipe Hello, friends of Foodies Bee Hive! Welcome to a new chapter of From 0 to Chef: Diary of a Kitchen Beginner, this series

Good evening hivers, welcome back to my blog! Today, I’ll show you how to prepare a delicious "ripe plantain casserole with ground beef and cheese." You’re going to love the exquisite contrast

Saludos mis queridos amigos de Gems, es un verdadero placer para mi estar nuevamente con todos ustedes. El día de hoy les traigo unas deliciosas Sardinas en escabeche, las sardinas son ricas en vitaminas

There are few things in this world that can compete with the aroma of roast pork. It is a smell that doesn't announce itself: it imposes itself. It slips through the cracks, clings to your clothes, and

Hello, Hive Community There is something undeniably comforting about crispy fried snacks, especially when the weather outside is cozy or when you are simply craving a flavorful treat with your evening

Good morning, blog friends! I’m back with another food-related post. Today, I’m sharing a classic dish for the cold season, made with just a few ingredients: tagliolini (thin egg pasta), cream, and cooked

Hello, how are you? I didn't know until recently that I think I have an allergy to dust and vehicle smoke after we got home from the cemetery. Out of the blue, my nose clogged the day after, and it is

This corn vermicelli salad has become my favorite dish this time around. It’s different from my previous vermicelli salad fresh rice noodles . However, unlike my previous salads, this time I prepared the

Assalamu Alaikum! How is everyone? I hope you are all doing well by the grace of Allah; I am doing well too. Today, I am here to share a new recipe with you: Dried fish cooked with bottle gourd greens

Hello everyone, Today is All Souls' Day, and we are still busy preparing food for our family. Our menu today is duck adobo, cooked by my husband and my brothers. Whenever we have something to cook, especially

Hello, friends! Today, I’m going to prepare a simple recipe for our lunch. I’ve been thinking that a spicy dish—complemented by the slightly salty and savory flavor of tauco (fermented soybean paste)—would

Good morning and happy Sunday, blog friends! How are you all doing? I’m back with a healthy, simple, and delicious recipe. I had some Swiss chard stalks left over in the fridge—and given the current inflation,

Hello everyone, Today, we celebrated All Saints’ Day. Whenever this special day comes, we make sure to prepare early because we also prepare food to offer at our altar in remembrance of our loved ones

Hello, how are you? I just got home from the cemetery to visit my family members who have passed, and to my surprise, there weren't many people there today, but maybe tomorrow, or maybe they visited yesterday.

Avocados have always been my favorite—you can make just about anything with them, from drinks and desserts to salads and delicious cold snacks Avocado Yogurt Bar Hey foodies, have you ever heard of an

Good evening dear hivers, I hope you’ve had a wonderful Saturday... Today, I’m sharing the process for one of my favorite dishes: a delicious creamy chicken soup with vegetables, corn, and cheese. I hope

Hello everyone! Today I'm going to share some pictures I took while I was making murukku for the upcoming Deepavali festival. It falls on the 8th of November which is next week. Murukku is a crunchy and

What if cucumbers were turned into a spicy sambal with an authentic flavor? Their incredible freshness blends perfectly with other fresh spices. Hey, vegan lovers! You’ve got to try this dish right away—it’s