Cynthia Nelson

The holidays are looming. It is the time of year when we raise our glasses to toast each other and the season.

Hi Everyone, Grace your holiday table with these stunning rolls and watch them quickly disappear.

If you like bacon, then you like and have eaten pork belly.

Hi Everyone, Do you like Bajan-style fish cakes? Do you like Trini-style salt fish accras?

One of my favourite Guyanese foods is the white-belly shrimp. Small, soft shell, glistening, pink and so fresh, a thing of beauty and absolutely delicious.

Hi Everyone, Disclaimer – I have not been solicited in any way to write about this product.

Most of the times when we think of spareribs, we think of seasoned meat cooking low and slow over smoldering coals or wood fire in the style of barbecue.

Hi Everyone, I want to tell you about a cake I made last weekend.

Potato Choka is simple and very tasty. In many ways it can be thought of as spicy mashed potatoes, but it’s not the same thing.

Hi Everyone, It’s dinnertime. The last roti has been clapped; it collapses in a soft leafy mound atop the other roti in the bowl.

I, Love. Broccoli. I eat the stems raw (after removing the fibrous outer skin) and steam the moss-like heads and eat them just like that.

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

Whenever there is a holiday marking a religious festival, I always try to make something that keeps me connected to home.

Hi Everyone,   How does this combo sound to you – green plantains, smoked fish and callaloo?

You’ve had pig’s feet (trotters) in Pepperpot, Soup and Souse but have you ever had it stewed?

Hi Everyone, Despite being someone who does not like porridge, I have fallen deeply in love with plantain flour porridge.

Tostones – twice fried green plantains is something I make and eat regularly.

Hi Everyone, This week we conclude the 5-part series on Tastes Like Home August Holidays.

A good Bolognese sauce (ragù Bolognese or simply ragù), takes time to make so that the flavours can develop and meld.

Hi Everyone, This is part 4 of the 5-part series on Tastes Like Home August Holidays.