Cynthia Nelson

INGREDIENTS 1 bone-in shoulder of lamb (about 4 pounds)Salt and pepper to taste 3 – 4 tablespoons green seasoning 3 large onions, peeled and halved 1 head of garlic, extra papery skin removed and cut crossways 4 cups vegetable stockDIRECTIONSRemove any excess slivery sinew from the outer part of the shoulder using a paring knife.

  Anyone up for some savoury dumplings? You know, there are times when one can take too many liberties with food.

Hi Everyone, FACTS:I am deeply invested in the food of the Caribbean having a place of prominence on the world stage.

Corn is in season. Fresh sweet plumb cobs of corn; they are so sweet that I like to eat them raw.

Hi Everyone, There is hope amidst the maddening preference for foreign and imported food.

Thinking about salads to serve with Sunday lunch can cause some head scratching.

  Hi Everyone,   There is a new twist to my love-hate relationship with the nightshade species that is also known as eggplant, aubergine, baigan, bolanger, brinjal, garden egg, and more popularly as melongene, in Trinidad and Tobago.

For as long as I can remember, tea and tea parties have always been associated in some way with the celebration of Easter.

This is one of those situations where there is excess on the market so you buy extra and find ways to preserve it.

Hi Everyone, Across the region home cooking is under threat. The usual suspects take the blame – busy lives and packed schedules.

Fish en Papillote is fish in parchment paper. It is a style of cooking fish.

Hi Everyone, I am currently working on an interview-based project called, MY FOOD, which I host on my blog, Tastes Like Home.

Most recipes that tout the title “oven fried chicken” require that the chicken either be flash fried (fried quickly to crisp up) and then be finished off in the oven.

Hi Everyone,  Jam is a condiment that is made with fruit that is cooked low and slow, with sugar, until it becomes thick, fruity and sweet.

Fish broth made with any part of a fish is like soul food.

Hi Everyone,  There is something magical and special about fried dough, whether it is in the form of bakes, beignets or doughnuts.

I take it that you are still thinking of ways to use your preserved limes.

Hi Everyone,  Last weekend I bought 2 breadfruit. I cooked one on Saturday and promised myself that I’d cook the other one on Sunday, and store it in the refrigerator to have with my meals during the week.

This sauce is quick and easy and it requires no cooking.

Hi Everyone, I’ve never considered myself to be someone who has a green thumb.