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.

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.