Cynthia Nelson

Hi Everyone,   This column was written on Thursday, April 28, 2016.

I do not know which cuisine or who came up with the idea of pairing tomatoes with basil, but, as you know, it is an unbeatable combination – raw or cooked.

Hi Everyone, Bruise, bash, chop, crack, crush, grind, pound, smash – are among the many applications we make to ingredients when cooking.

No, I do not mean Vegetable Fried Rice topped with fried fish; I am talking here about fish that’s cooked-in/stir fried with the rice and vegetables.

Hi Everyone, What’s Cooking is a series where I address questions you may have about food and cooking but are too shy to ask.

Roasted sweet peppers marinated with fresh lime or lemon juice, salt, good quality olive oil and seasoned with garlic, is a tasty bite any way you have it.

Hi Everyone, There is something sensual about slow-cooked food that you don’t get from some dishes that take far less time to cook.

Chicken wings make perfect finger food whether you are entertaining, thinking of food to snack on over a long weekend, or nibbles to take on an outing.

Hi Everyone, Are you interested in a sauce that you can make in large batches that stores well; a sauce that can be used all year round for a variety of dishes – meat and meatless – and even serve as dip?

Easter is one of those times of the year when we tend to pull out the stops and make special things to share and enjoy with family and friends.

One of the things I like about brunch—apart from being able to serve foods that straddle breakfast and lunch—is the opportunity to serve crisp, sparkling fruity cocktails such as the Mimosa.

Hi Everyone, You can enrich your meals, reduce salt, and save money by making and using your own homemade stock.

Those of you who have been reading me over the years know that breakfast is always a struggle for me.

Hi Everyone, It is hard to resist ordering French Fries when a menu lists hand-cut fries, or house fries.

As much as we may like certain ingredients, buy and cook them regularly, there are times when we seek to have them in different ways.

Hi Everyone, I have found over the years that many people are shy to ask certain questions about food and cooking that they think are too obvious or silly.

Trinbagonians make a quick pickle called chow that they eat as a snack or an accompaniment to meals.

Hi Everyone, One fine Sunday morning, many moons ago, a mother busied herself in the kitchen making breakfast for her children.

Italy, Greece, China, various Middle Eastern countries and India boast of delectable platters of stuffed eggplant (baigan) in different forms.

Hi Everyone, Bear with me as I tell you, in a rather roundabout way, how I ended up making the best doughnuts I have ever eaten.