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.