This is one of the quickest side dishes that you can make. It only requires 2 ingredients – bacon and cabbage.
As promised, I am sharing with you a recipe to make a chutney using the boiled and softened sorrel after it would have been cooked to extract the juice to make last week’s Sorrel Liqueur.
A liqueur is a very sweet alcoholic beverage. It is made with a distilled spirit such as rum (white or dark), vodka etc, along with fruit and added sugar.
If you like the flavour of the boozy rum-soaked, aged dried fruits that are used to make traditional Christmas cake/black cake/Christmas pudding, but find the cake itself too intense, then try this bread pudding.
This is not your typical pot roast. First off, it is made with pork and not beef, but you can certainly make it with beef if you do not eat pork.
Welcome to In Good Taste’s Christmas table, which serves up an appetizer, an entrée, a dessert and an adult drink.
These meat dishes would be a welcome addition to any Christmas feast. You can choose to prepare one, two or all three.
Crispy okra salad If they are open minded, your family and friends who do not like okra might find they grudgingly liking this salad.
These fun desserts are ideal for the holidays and offer a welcome respite from the cake that is prevalent at this time of the year.
Growing up, Popeye the Sailorman was one of my favourite cartoons. I liked how he was armed with strength after popping the can and eating the spinach.
For big meals like Sunday lunch and holidays, I am always a little stumped as to what to serve as a salad with the meal.
Three weeks ago in my Tastes Like Home column, Nuttier for Coconuts, in celebration of all this coconut, I mentioned making potato pie and using fresh homemade coconut cream instead of dairy cream to make the pie.
A bowl or plate of rice cooked well with simple ingredients is a very satisfying meal.
If you’re looking for a different way of cooking potatoes this Diwali, then try this South-Indian version that is generally served with Poori (which I talked about yesterday in Tastes Like Home.
We are currently in the tail end of the avocado/pear season. I know that you’ve probably had your fill by now.
A couple of years ago, in my Tastes Like Home column, I had written about my experiments using hardened coconut oil (liquid coconut oil that solidified when refrigerated) to replace butter in pastries, cakes and other treats like scones and biscuits.
You might not think of lamb when it comes to making a quick dish but you should because it totally works; and if you have a pressure cooker, even better.
Boil and fry is one of my favourite ways to cook and eat green plantains.
This dish of pasta and chicken is another one of those dishes where the food is made fast.
Whenever I go out to breakfast or brunch, I ignore the bread, bagels and pancakes and head straight to the breakfast potatoes.
These buns are a celebration of baked Char Siu Bao. Char Siu Bao is Chinese barbeque pork bun.
Are you enjoying the bounty of in-season avocado? I hope so. You can make shakes, salads, dressings and more with this buttery, creamy fruit that has an inherent note of sweetness.
Have you ever noticed how good okra, saijan and mangoes taste when dropped into a bubbling pot of curry?
In last week’s edition of Tastes Like Home, I mentioned a watermelon cocktail I had at the home of friends.
The term ‘fried’ in this recipe refers to the style of cooking we Guyanese employ when we talk about cooking vegetables – fried pumpkin, fried callaloo etc.
Dips and spreads make for easy snacking, creating sandwiches, and for impromptu entertaining.
Tomato Choka is usually made with ripe, red, firm, juicy tomatoes, however, green tomatoes make excellent choka too.
The combination of canned corned beef and pasta is another one of those food-fast dishes.
The market here (in Barbados) is rife with orange-flesh sweet potatoes. They are a joy to bake with simply because they make everything look stunning with a rich golden-orange hue.
Even though we live in a tropical environment all year round, we do feel the effects of the changing weather systems throughout the year.
Everyone knows that pineapple and stone fruits can be grilled but there are other fruits that can be grilled too such as citrus fruits like oranges.
If you’re looking for an easy dessert that uses mostly fruit, then you’ve hit the jackpot when you make a fruit soup.
This is food made fast not fast food. I make garlicky green plantains often and most of the times I eat it just like that.
This is not the traditional tandoori chicken where the meat is marinated overnight in yogurt, ginger, garlic and tandoori masala, and then grilled or barbequed.
Boiled and sliced ground provisions work well as a side dish or the main starch to a curry or stew with lots of sauce/gravy.
We all know about Chicken Noodle Soup but have you ever had Fish Noodle Soup?
Crispy, sweet, and savoury with a hint of salt, fried shallots can be sprinkled over many things.
The headline above is not really the name of this dish; it is more representative of the number of steps involved in preparing the dish.
If you are looking for something special to make for breakfast on this Mother’s Day morning or for afternoon tea, these cheddar-scallion biscuits would be ideal.
Think of this dish of crusty potatoes as one giant roastie. Roasties are British-style roast potatoes.
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.
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.
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.
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.
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.
Those of you who have been reading me over the years know that breakfast is always a struggle for me.
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.
Trinbagonians make a quick pickle called chow that they eat as a snack or an accompaniment to meals.
Italy, Greece, China, various Middle Eastern countries and India boast of delectable platters of stuffed eggplant (baigan) in different forms.