The addition of peas and beans to stews long ago was a way of stretching the meat.
For those among us who have resolved to cook more, at home, here is a dish that is fast and easy to put together – Shrimp Chow mein.
Freshly made cassava bread, toasted with a daub of butter, melting, adds flavour to every bite.
You are getting two recipes out of this one dish – a delicious rice accompaniment to the roast chicken.
Pumpkin Pancakes Pancakes are always a treat regardless of the time of the year; however, on special occasions, we can make them extra special by stuffing them, or topping them with berries and other fruits cooked right in to the pancakes.
The food videos—BuzzFeed’s Tasty leads the pack—that dominate social media are full of ideas, some good and some you would rather not had watched; not this one though.
This is the time of the year when we entertain the most. While there are the big-meal gatherings, lots of cocktail parties abound, as well as having people over for drinks and little bites or nibbles.
The holidays are looming. It is the time of year when we raise our glasses to toast each other and the season.
If you like bacon, then you like and have eaten pork belly. Pork belly is as it states, the belly part of the pig.
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.
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.
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.
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.
Whenever there is a holiday marking a religious festival, I always try to make something that keeps me connected to home.
You’ve had pig’s feet (trotters) in Pepperpot, Soup and Souse but have you ever had it stewed?
Tostones – twice fried green plantains is something I make and eat regularly.
A good Bolognese sauce (ragù Bolognese or simply ragù), takes time to make so that the flavours can develop and meld.
With school/college/university re-opened, I am back to making foods that can work as a stand-in for a meal as well as breakfast; teatime eats and light night eating.
Although we get a wide variety of fruits throughout the year because of our tropical climate, there are certain times of the year when some fruits plentiful more than others.
There are times when you can’t be bothered with cooking vegetables and rice separately.
Most people have favourite parts of the chicken they like to eat; and those parts can vary depending on the dish.
Thomas “Tom” Kerridge is a well-known Michelin-starred British chef. His series on The Cooking Channel (US) is equally appealing and appetizing.
Fast food for me falls into two categories – traditional, as in foods that you buy from large chains that include things like, chicken and chips, burgers, pizzas and sandwiches.
There are several ways in which to put eggs and cheese together to make a sandwich but my favourite way is old fashioned by today’s standards, and harkens back to my childhood.
The combination of bread and cheese is one of life’s culinary pleasures. Whether they are cooked together or combined in a sandwich, one bite is never enough.
Two Sundays ago, In Good Taste featured Hummus – a Middle Eastern chickpea spread/dip – topped with Tomato Chutney.
This salad is a meal on its own, but it goes well with grilled or fried seafood, poultry or meat; roasts too.
Just like last week’s Baba Ganoush, Hummus is a Lavantine dish that is well known throughout the Middle East.
Baba Ganoush shares the same main ingredient as Baigan/Eggplant Choka – smoky roasted eggplant.
I want you to think of today’s recipe as a precursor to the recipes that will be shared over the next two Sundays in this column.
Umm, baked custard, it is one of the most comforting sweet treats. Easy to whip up with just a few ingredients, custard makes for a great make-ahead dessert.
My love of curry, particularly fish curry often has me exploring the regional cuisine of India.
This dish works great as a weekday meal and perfect as the entrée for a vegetarian meal.
Melons of all sorts are in season and coming in to season. It is nature’s way of telling us to keep hydrated during the hottest months of the year.
Last Easter I tweaked my Cross Buns recipe that originally had its flour to yeast ratio from my Butterflap recipe.
This peasant dish of ground meat and mashed potatoes feeds a crowd, and at its best, it is comfort food.
Today’s recipe is more about the main ingredient – rice noodles – than the other things that contribute to the composition of the dish.
Consider this – the next time you feel like making and eating Coco-nut Choka, make this coconut chutney.
Sweet, cool, and always refreshing, watermelon is easily a favourite fruit of many.
While the title of this recipe describes it as breakfast bread, it really works great for brunch and afternoon tea too.
What’s on your menu for the upcoming long holiday weekend? You might want to consider adding this meaty savoury dish of steamed spareribs, full of umami flavour to the table.
These Cheese-scallion Rolls pay homage to Chinese Scallion Pancakes. Chinese Scallion Pancakes are like a flaky paratha roti in which sliced scallions are rolled with the dough and then pan-fried.
We all know what Chotah is right? Guyanese-style pancakes that draw influence from Indian cuisine.
Like bread? Like corned beef? Don’t sandwich the two; roll them together. These rolls are perfect for breakfast, brunch, tea, afterschool snack, or for an evening nibble with a hot or cold beverage.
Linguiça calabresa as many of you may already know is a Brazilian cured spicy sausage.
This combo works great for a leisurely breakfast or weekend brunch. But don’t stop there, you can turn it into dessert by sweetening the oats and even adding raisins if you like.
Nuts are a great source of protein and other nutrients. Considered heart-healthy, almonds in particular, which are high in monounsaturated fat can help reduce cholesterol levels in the blood which can lower the risk for heart disease and stroke.
After last week’s Tastes Like Home column, I received several emails asking for the recipe for the steamed okra and tomato salad with the soy sauce-lime dressing.
While every day is a day we get to love and show our love for one another, February 14 is the day when we join with the rest of world to celebrate love.
There are times when you feel peckish but do not want a big meal; you want something that is savoury and satisfying.