Amelia Rampe — chef-trained at the Institute of Culinary Education — is the former senior food editor for Food & Wine with more than a decade of experience in food editing, recipe developing, and food ...
DE OCAMPO: “The patis-calamansi dip helps neutralize the richness of the adobo.” She didn’t know how to cook until she got married, which was quite surprising for a true-blue Kapampangan. But, as soon ...
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