In Good Taste

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.

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.