Yummy's Guide to Enjoying Summer

The April issue shows you the way to a sumptuous summer!

March 25, 2011 | by Yummy

Yummy Magazine April 2011 Cover

Yummy Magazine shows you the way to sizzling summer feasting this April! Find inspiration from over 60 recipes this month and get ideas you can use for picnic fare, road trip eats, grill grub, and no-cook meals!


This month’s cover is the Two-way Adobo, every Pinoy’s reliable road trip and picnic dish. Try it on your next family outing and savor both the tender and the crispy chicken meat served on a bed of rice soused with the fragrant stew.


Cooks will love the summer-themed recipe features—dishes for outdoor dining, fresh takes on salad and food that will help you master the grill. The columnists join in the fun too! On Family Kitchen, columnist Joey de Larrazabal-Blanco shares her take on lovingly prepared seafood pasta. On Top Chefie, Jun Jun De Guzman shows you a chic gazpacho presentation. On Hey, Home Baker!, Aileen Anastacio shares a recipe that will make good use of the fruit of the season—mangoes!


Shoppers will be thankful for the guide to Metro Manila’s weekend markets from Alabang to Quezon City. Know your way around these six markets and get acquainted with the freshest and tastiest finds they have on offer.


Of course, diners will also get a treat this month as Yummy rounded-up a giant list of 32 new restaurants to try in Metro Manila. Make it your guide to dining out and keep them in mind when you’re planning a special dinner, a date, or night with friends.


We’re also pleased to announce that Yummy magazine’s digital edition is back online! Get the digital subscription through online newsstand Zinio.com and enjoy a high-quality digital experience of your favorite magazine that you can conveniently view on your desktop, laptop, netbook or iPad. Please remember: this subscription is only available overseas.

Still haven't seen the April issue? Click here for a sneak peek.

Don't forget to share with us your thoughts on the latest issue! Post your feedback on the comment box below or through our Facebook page.

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