Hi Everyone, Whilst on a visit to Berbice last month, I went to Port Mourant Market and there I spotted a shave-ice vendor!
Hi Everyone, You know I like pepper right? Really hot pepper! Over the years I have written to you many times about my obsession with the fiery beauty in all forms – sauced, pickled, dried, boiled and flaked.
Hi Everyone, All right, brace yourself, today I am going to ask you to do something that may go against a practice you have been doing all your life, and one that you would have seen done by parents and grandparents long before you ever started cooking.
Hi Everyone, Do you find that as you get older, that you repeat yourself?
Hi Everyone, I don’t think that I would be wrong if I said that we have had a week full of emotions.
Hi Everyone, While I have eaten various types of souse – pig’s feet, cow heel and cow face as well as chicken feet, green banana and breadfruit – I had never had channa souse until a couple of months ago, while on that trip to Trinidad that I bet you are tired of hearing of by now.
Hi Everyone, A pound cake is the kind of cake you either like or dislike.
Hi Everyone, FACTS:I am deeply invested in the food of the Caribbean having a place of prominence on the world stage.
Hi Everyone, There is hope amidst the maddening preference for foreign and imported food.
Hi Everyone, There is a new twist to my love-hate relationship with the nightshade species that is also known as eggplant, aubergine, baigan, bolanger, brinjal, garden egg, and more popularly as melongene, in Trinidad and Tobago.
Hi Everyone, Across the region home cooking is under threat. The usual suspects take the blame – busy lives and packed schedules.
Hi Everyone, I am currently working on an interview-based project called, MY FOOD, which I host on my blog, Tastes Like Home.
Hi Everyone, Jam is a condiment that is made with fruit that is cooked low and slow, with sugar, until it becomes thick, fruity and sweet.
Hi Everyone, There is something magical and special about fried dough, whether it is in the form of bakes, beignets or doughnuts.
Hi Everyone, Last weekend I bought 2 breadfruit. I cooked one on Saturday and promised myself that I’d cook the other one on Sunday, and store it in the refrigerator to have with my meals during the week.
Hi Everyone, I’ve never considered myself to be someone who has a green thumb.
Hi Everyone, Towering above houses, generously scattered across the length and breadth of the region, breadfruit trees are laden with globes of fruit hanging from strong stems.
Hi Everyone, It’s been 4 weeks to the day since I first wrote to you about preserved limes.
Hi Everyone, From the root, to the stems, to the leaves, to the flowers, and seeds, coriander is edible.
Hi Everyone, One of the pleasures of visiting outdoor markets is that there is always something new to discover.
Hi Everyone, As we settle in to the New Year and promise to cook at home more often, I want to do my bit to help you.
Hi Everyone, Limes are currently in season and it is usual that when certain fruits and vegetables are bountiful, we find ways of preserving them for later and varied uses.
Hi Everyone, The New Year has dawned and is chock full of resolutions; many of these seem to centre on our intake of food and drink.
Hi Everyone, As I reviewed and reflected on the Tastes Like Home columns of 2014, there were certain editions that stood out for me.
Hi Everyone, With the holiday season now in full swing and the family starting to gather, keep your cool and don’t get flustered in the kitchen.
Hi Everyone, The preparation for the Christmas feast kicks into high gear from this weekend.
Hi Everyone, the pièce de résistance at Christmas is the ham – a very large cut of meat, cured, cooked and glazed to glistening perfection.
Hi Everyone, There are many old time foods that we can make today using the most modern of appliances and techniques, but Conkies (aka sweet dumplings) is not one of them.
Hi Everyone, Smoky, salty, fatty, crispy, bacon is all that and more. It is undeniably the number one breakfast meat that gets our tummies growling.
Hi Everyone, I love feet, that is, chicken feet, pig’s feet and cowheel.
Hi Everyone, Have you ever had Okra Slush? No? Man you missing out, especially, if like me, you can’t get enough of the slender, green-apple-coloured vegetable called okra (ochroes).
Hi Everyone, I’ve been baking and experimenting. Again. With coconut oil. I had such delicious results with the coconut oil scones and pastry earlier this year that I wanted to make it a trio, so I decided to make a pound cake with coconut oil.
Hi Everyone, Hot, spicy, peppery and sweet, candied ginger is a real sweet treat.
Hi Everyone, Making bread with potatoes is nothing new. People have been making potato breads for decades and maybe even longer.
Hi Everyone, There are many cooking utensils that get passed down from one generation to the next – masala bricks, mortars and pestles, pots, pans and rolling pins too.
Hi Everyone, It’s been nice sharing with you about the meet-up in Fort Lauderdale with Al, CAG and Observer, along with their wives Mar, Desi and Pat.
Hi Everyone, Welcome to part 3 of a 4-part series about a gathering of Tastes Like Home friends who met for the first time in July this year.
Hi Everyone, There are many cooks who cook their hearts out and feed as many people as possible.
Hi Everyone, This week begins a 4-part series of a gathering of Tastes Like Home friends that was held in July of this year.
Hi Everyone, A couple of weeks ago I was telling you about sweating onions, well this week, it is about caramelizing the alliums.
Hi Everyone, Sweat is one of the least appetizing words when it comes to food and cooking, but sweated onions are a key part to cooking many dishes.
Hi Everyone, Are we in the last age of a particular generation of grandmothers’ cooking?
Hi Everyone, The herb chadon beni is to Trini cuisine what that special fine thyme is to Guyanese cuisine – ever present, a favourite and a signature flavour.
Hi Everyone, “Long ago, roti used to clap, ply ply… nowadays is share mug shake… sigh.” Gordon Moseley (Facebook posting July 28, 7.36 p.m.).
Hi Everyone, Daylight breaks earlier and the sun sets later, summer is here.
Hi Everyone, This week begins a 2-part series about Black Pudding. A recipe is someone’s interpretation of how to make a dish.
Hi Everyone, We are people who are at once sophisticated and simple. When it comes to our food, we like to tell it like it is.
Hi Everyone, What is it about fried chicken that is so alluring? It’s a favourite of almost everyone, (well except vegetarians of course).