Let­ter From the Edi­tor

Yummy (Philippines) - - Contents - Paul y nn Chang Afa­ble Edi­tor in chief paulynn@yummy.ph

Ten years ago, a small group of ed­i­tors and pub­lish­ers dreamed up a food magazine un­like any­thing in the lo­cal mar­ket at that time—a magazine de­voted com­pletely to home cooks. The mis­sion was sim­ple and straight­for­ward: pro­vide at least 50 easy recipes in each is­sue that make use of in­gre­di­ents read­ily avail­able in the su­per­mar­ket. And so, our beloved Yummy was born.

Through­out the years, it has come to be the home cook’s best friend, in­spir­ing both new­bies and ex­pe­ri­enced cooks to whip up fast and fresh meals for the fam­ily. We’ve been cheer­ing you on through­out your culinary jour­ney: through mak­ing your first batch of cho­co­late chip cook­ies with your chubby lit­tle hands, put­ting to­gether what­ever you could in your dorm room, wel­com­ing your bet­ter half home with a de­li­cious din­ner on the ta­ble, and find­ing healthy and tasty bites to feed your kids. So you can bet that, al­though this is Yummy’s fi­nal is­sue, we’ll con­tinue to hold your hand, ev­ery step of the way. Yummy.ph is just a click away, and you can ex­plore thou­sands of recipes, videos, and sto­ries to your hearts’ con­tent—any­where, any time you want.

For our fi­nal out­ing, since we take our mis­sion to heart, we’ve put to­gether an en­tire is­sue ded­i­cated to it. Wel­come to our an­nual fast is­sue. We’ve filled these pages with more than 40 recipes you can whip up in un­der 30 min­utes! From the sheet-pan din­ners on page 38 to the quick pasta dishes on page 44 to the tasty toaster-oven meal on page 33, these recipes em­body ev­ery­thing that Yummy stands for: easy meals ev­ery day. We hope they in­spire you and get the culinary juices flow­ing in your veins for years to come.

Be­fore I close, I’d like to give a shout-out to the best team any edi­tor could ever hope for: To Jon To­lentino, who pours his heart and soul into ev­ery cover and ev­ery lay­out; Idge Men­di­ola, whose tal­ent is as boundless as his per­son­al­ity is ef­fer­ves­cent; Chino Cruz, whose food knowl­edge is noth­ing short of im­pres­sive; to my for­mer Yummy kids Rachelle San­tos, Anna Felipe, Trinka Gon­za­les, and Regine Rafael; to our dynamic duo of pub­lish­ers Ja­son Yu and Melody Lalata; and to our tire­less pro­duc­tion and pre-press crew—thank you for mak­ing work­ing on Yummy an ab­so­lute joy! A spe­cial thank you also goes out to our awe­some pho­tog­ra­phers, colum­nists, contributors, and writ­ers—we could not have pro­duced is­sue upon is­sue without your tal­ent, hard work, and ded­i­ca­tion. And last but not the least, to our dear Yummy read­ers, thank you for let­ting us into your kitchens. It has been an honor see­ing you grow into the in­spired cooks you are to­day. You are, and will for­ever be, fam­ily. See you on­line!

Yummy’s for­mer ed­i­tors, Becky Kho and Liezl Yap, and I all agree that our magazine has the best read­ers in town. Thank you to each and ev­ery one of you—in­clud­ing Sandy Guan­zon who sent us hand­writ­ten notes all the way from Zam­boanga on both our first and tenth an­niver­saries!—for cook­ing with us ev­ery step of the way these past ten years. We’ll see you on Yummy.ph!

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