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Usually an appetizer, the tapenade here is used as lamb stuffing, making it a hearty main course.
A salad bursting with flavor from garbanzos, cheese, olives and capers.
The earliest account of Salsa Monja (Nun’s Sauce) is from the 16th century, when it was prepared priests as an appetizer.
Malacañang executive Babes Austria shares her presidential Puttanesca recipe.


With the players busy with their cards, it would be impractical to use utensils. Our advice: spicy finger foods on saucers with lots of tissue!

The french like their food rich and decadent (butter, cream, dessert), and always with red wine. An antioxidant compound in grape skins called resveratrol aids in weight loss and overall good health. Let's drink to that!

Going meatless isn't that hard! Just look at this vegetarian (not vegan, sorry!) feast below. After this, you won't mind being a veggie!