In Good Taste

Not only is this dish simple to make but it is ridiculously delicious.

Cumin/geera and potatoes seem to have a natural affinity. Potatoes, being bland and porous, easily absorb the flavour of whatever they are cooked with (it is one of the reasons potatoes are added to foods while cooking to remove excess salt).

While the studding of the eggplant and roasting it over an open flame will be very familiar, the flavours imbued through the seasoning are most definitely Asian.

Cornmeal is such a versatile ingredient that can be used for both sweet and savoury dishes.

There is hardly a legume that I do not like. I always have a variety stocked up and whenever I go to the supermarket or travel overseas, I look for heirloom legumes and others that might be new to me.

Whether raw, steamed, stir-fried, or dropped in piping hot stew, curry or soup just before serving, I love me some cabbage.

When you make this recipe, be prepared to smear it over a variety of bread such as your morning toast or biscuits.

This holiday season, I am not stressing like previous years to buy triple sec, flavoured liqueurs and flavoured vodkas – things that I don’t use often.

In Good Taste recipes this week – one side and one dessert – are not your usual Christmas fare and that’s a good thing.

5-Spice-rubbed, Hoisin-glazed Roast Chicken   While many people will be clamouring for the more prized meats at this time of the year, there are also many who will be looking to an all-time, ‘ordinary’ favourite – the bird, chicken.

Stress is the one thing one wants to avoid when entertaining.

While we cook all year round, this is the season in which we enter into a cooking frenzy.

I made this last week and it was so good that I am definitely making it as a side dish for one of the holiday meals.

Legumes of all variety are good for us; they are an excellent source of protein, dietary fibre, carbohydrates and micronutrients.

If you want food that feeds the soul, a bowl of Crab and Callaloo Soup can do the job.

The other day, a food-in friend was sharing with me the pleasures of eating Guyanese-style Aniseed Biscuits.

I couldn’t think of a name for this dish; it is something I made up as I went along cooking.

There are several green sauces that are used as condiments and can sometimes double as marinades.

There are various cuts of lamb from which we get chops – shoulder, leg, loin and rib.

Ever since I have realized that I can remove the salt from salt fish without boiling it, I always have a little container of the stuff in the fridge – to cook with vegetables, ground provisions, rice, potatoes or just on its own.