Johanna Garcia
Johanna Garcia
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Life, love, and easter in the time of coronavirus
by Johanna Garcia - April 9, 2020 - 12:00am
As we close in on a month in lockdown, many of us have found our groove, our routines, a way to make the best of things.
And now, oatsilog from chef JP Anglo
by Johanna Garcia - April 4, 2019 - 12:00am
I’m a bit of a grumpy old lady when it comes to that thing called fusion.
To bee or not to (Honest) bee
by Johanna Garcia - November 15, 2018 - 12:00am
I’m fortunate enough to work from home, which means I don’t have to deal with the hellish traffic nearly as often as everyone else who lives in the metro.
On Pavlovas: The dancer and the dessert
by Johanna Garcia - July 19, 2018 - 12:00am
Who is Anna Pavlova?
Holy cow! Holy Carabao is at the pen
by Johanna Garcia - May 17, 2018 - 12:00am
Good news, fellow city slickers. From May 15 to June 2, Old Manila will be offering a six-course degustation dinner prepared with Holy Carabao’s organic vegetables and dairy and responsibly sourced sustainable...
A taste of France at Anya
by Johanna Garcia - April 19, 2018 - 12:00am
It’s not an easy thing to get me out of my apartment, much less out of Makati.
The Nobu experience
by Johanna Garcia - April 5, 2018 - 12:00am
I’m one of those people who like staying in Manila for Holy Week.
I can’t believe it’s not (just) butter
by Johanna Garcia - March 29, 2018 - 12:00am
No, I’m not talking about margarine, and if you knew anything at all about me, you would bite your tongue for even suggesting it.
Modern love at China Blue
by Johanna Garcia - October 25, 2017 - 4:00pm
I’m a bit of a purist when it comes to cuisine.
Why friends are like French onion soup
by Johanna Garcia - September 27, 2017 - 4:00pm
Few things in life are more comfortable and comforting than old friends.
She who makes the pizza controls the toppings
by Johanna Garcia - August 9, 2017 - 4:00pm
My all-time favorite pizza place is Pizzeria Delfina in San Francisco.
Home Is Where The Adobo Is
by Johanna Garcia - July 26, 2017 - 4:00pm
I just got back from a six-week trip to the US.
And the winner, winner, chicken dinner is… pan-roasted chicken
by Johanna Garcia - December 22, 2016 - 12:00am
So, what’s a winning chicken dinner? Here’s a hint: it doesn’t come in a cardboard bucket.
Channeling Nigella: Linguine with shrimp, spinach and lemon
by Johanna Garcia - December 1, 2016 - 12:00am
I rarely go to press events because, a) I’m a snail who likes staying put in my shell, and b) I’m really busy making my own stuff for my food business. But when Contadina invited me to their supermarket...
Comfort food for the closet introvert in you
by Johanna Garcia - October 21, 2015 - 10:00am
It’s that time of year when nightmarish traffic, crowded malls and gray, gloomy weather tend to leave me cranky, drained and overwhelmed.
Salad days
by Johanna Garcia - July 29, 2015 - 10:00am
Like fashion, the key to a good salad is the dressing. And the accessories. Otherwise, you’re just eating rabbit food.
A dish for Mr. Spock (who will always live in my geeky heart)
by Johanna Garcia - March 5, 2015 - 12:00am
Geeks all over the world, myself included, recently mourned the loss of Leonard Nimoy, who died at 83 of complications from COPD.
Roast chickens are a lot like relationships
by Johanna Garcia - February 26, 2015 - 12:00am
Call me crazy but a good roast chicken is love. In fact, roast chickens are a lot like relationships. The best ones are hot, tender, healthy and comforting, yet slightly wicked (hello, sinfully good skin!).
The language of love and homemade pancakes
by Johanna Garcia - February 5, 2015 - 12:00am
Have you ever heard about the different languages of love? Well, feeding people is how I show love. Chances are, if I’m making you something to eat, it means I like you at least a little bit. And when times...
The panna cotta principles
by Johanna Garcia - January 22, 2015 - 12:00am
This started out as a column on making a foolproof dessert. However, after my third attempt and the growing realization that foolproof did not necessarily equal Johanna-proof, it turned into something slightly more...
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