Cynthia Nelson

Hi Everyone, This week begins a 3-part series on hot peppers that are currently enjoying a bountiful season.

Umm, baked custard, it is one of the most comforting sweet treats.

Hi Everyone, How are you enjoying the bountiful mango season? I love gazing at the basket of mangoes on my kitchen counter.

My love of curry, particularly fish curry often has me exploring the regional cuisine of India.

Hi Everyone, What’s Cooking is a series in which I answer questions and share advice about food and cooking that you may have but are too shy to ask.

This dish works great as a weekday meal and perfect as the entrée for a vegetarian meal.

Hi Everyone, An acquaintance of mine, Damian, asked me, “Have you ever cooked cucumbers?

Melons of all sorts are in season and coming in to season.

Hi Everyone, It was a holiday and we were invited to lunch at the home of friends.

Last Easter I tweaked my Cross Buns recipe that originally had its flour to yeast ratio from my Butterflap recipe.

Hi Everyone, Eat and drink your belly full of sweet juicy watermelon but don’t toss the rind; cook it.

This peasant dish of ground meat and mashed potatoes feeds a crowd, and at its best, it is comfort food.

Hi Everyone, The month of May brings Mother’s Day and Mother’s Day brings meals, and memories.

Today’s recipe is more about the main ingredient – rice noodles – than the other things that contribute to the composition of the dish.

Hi Everyone, The season for huge, fist-sized, yellow to orange flesh, fragrant, juicy, sweet mangoes, will soon be upon us.

Consider this – the next time you feel like making and eating Coco-nut Choka, make this coconut chutney.

Hi Everyone, You may be surprised to know that I rarely get a chance to eat some of my favourite dishes like fried rice, rice and peas, stewed chicken, potato salad, and chicken salad among other things.

Sweet, cool, and always refreshing, watermelon is easily a favourite fruit of many.

Hi Everyone, The tomato season here in Barbados is short this year due to a prolonged dry spell, but I read recently that Guyana is enjoying a bounty of produce at excellent prices; more on that later.

While the title of this recipe describes it as breakfast bread, it really works great for brunch and afternoon tea too.