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’s column concludes the 2-part look at Black Pudding. It’s late Saturday afternoon.
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).
Hi Everyone, If you had to come up with 5 food (food & beverage) items that people visiting Guyana must try, what would they be?
Hi Everyone, When I first conceptualized this column, Tastes Like Home, I knew what I would be getting out of it and I knew what people living away from Guyana would be getting out of it.
Hi Everyone, Every time I come back home for a visit I have to readjust my senses to the abundance of food, especially at the markets.
Hi Everyone, We have been chatting for several years now, so much so that things have reached the stage where I have to start some of our conversations with one of these phrases: Remember I told you… Last year I shared with you… If you have been reading me for a while… Well this is going to be one of those occasions.
Hi Everyone, Last week Wednesday, I sat for 4 straight hours engaged in the tedious task of removing the skins off of 4 ½ cups of rehydrated black eye peas.
Hi Everyone, There was a period of time when I was going to secondary school that chickpeas (aka channa, garbanzo beans) were scarce.
Hi Everyone, I am not a perfectionist but I get my sense of perfection from my mother.
Hi Everyone, It’s cruel, unfair and sheer torture. What is? The calling, texting, tweeting, Facebook-ing and instant messaging that many of us are involved in as we tease and taunt our family and friends living overseas with the food of home.
Hi Everyone, I have never used coconut oil before, until now. And by golly I have been missing out.
Hi Everyone, I am always on the hunt for recipes that use familiar ingredients in new ways.
Hi Everyone, No matter which way you combine potatoes, milk, cream, garlic, fresh herbs and cheese, the result would always be a resounding success.
Hi Everyone, I have an obsession with baking scones. The dough mixes up quickly and is usually done cooking under 20 minutes or so.
Hi Everyone, “We cannot afford to mortgage our palettes to foreign producers” – Freundel Stuart The Barbadian Prime Minister made this remark at the opening of the recently concluded annual local Agricultural Festival (AGROFEST).
Hi Everyone, It’s the season of Lent and, as usual, my inbox is full of requests for vegetarian and meat-free recipes.
Hi Everyone, I’m seeing red, but I’m not angry. On the contrary, I am quite delighted.
Hi Everyone, Tomorrow is Mashramani and apart from the main event – the parade of costumes and bands in various parts of the country – the number one activity that many will be participating in is some form of picnic.
Hi Everyone, Looking to brighten and perk up your food and beverage? Add a little zest!
To close off three weeks of writing about the local music scene, I am zooming in on a genre that in Guyana at least, seems to have lost its steam.
Hi Everyone, A couple of years ago, no, wait almost 4 years ago (where does the time go?!) I wrote telling you about an amazing cornbread I had at a barbeque restaurant in the United States.
Hi Everyone, Taken for granted though indispensable for many meals, plainly cooked-rice is content and secure in its supportive role.
Hi Everyone, The secret to a good Trini Pelau or Stew is burnt sugar.
Hi Everyone, There is way too much misinformation about food out there. Those with influence give the impression that one-size-fits-all when it comes to food and making choices.
Hi Everyone, with the end of the Sorrel season quickly closing in, I wanted to share with you a way in which you can still enjoy the flavour of sorrel beyond the season.
Hi Everyone, Fact: food is expensive. Fact: we are spending more and getting very little for the dollar.
Hi Everyone, One of the things about communicating is knowing when to say what, to whom, and how to say it.
Hi Everyone, It’s been another memorable year for Tastes Like Home. It was often the simple things that evoked the most memories.
Hi Everyone, De Trini(s) might never let me back in deh country for what I have done with their beloved Punch de Crème but I think if they stop long enough to taste my Punch de Crème Bread Pudding they might forgive me.
Hi Everyone, With the holidays looming large, everyone is looking to spice things up – literally and figuratively.
Hi Everyone, Could it really be? In my research into our foods – where they came from, how we prepare and consume them – I came across some information that gave me an “ah ha” moment.
Hi Everyone, The Italian sweet bread – Panettone – reminds me of the Christmas holidays.
Hi Everyone, Have you seen the 2014 Cookbook Calendar put out by the National Milling Company (Guyana Inc)?
Hi Everyone, Two Saturdays ago, the Guyana Cultural Association of New York, held its annual symposium, and this year the theme was: Who are we?
Hi Everyone, While Phagwah is all about savoury snacking, Diwali is about sweet meats – sweet snacks and desserts.
Bananas are the world’s most popular and best-selling fruit, outranking the apple and orange.
Hi Everyone, We talk about life, work, relationships, and God, among other things.
Hi Everyone, Sunday lunch is one of the most looked-forward to meals of the week.
Hi Everyone, I have a friend visiting who is watching her cholesterol intake and so each morning, I make her scrambled egg whites.
Last week’s recipe of Thai fish cakes – that included a signature ingredient in Thai cuisine, lemongrass – prompted questions from several readers about the use of the lemongrass stalk.
Hi Everyone, There are many things that the Atlantic hurricane season brings – the need to stock up on canned food, bottled water, batteries, candles, matches, portable radios and then there is the requisite construction work to ensure that roofs are intact, shutters are sturdy, trees trimmed and the yard free of debris.
Hi Everyone, I have this monologue with myself each Saturday that I go to the market: “You have the list right?
Hi Everyone, One of the thrilling things about cooking with spices and herbs is that you can use them in many combinations and on each occasion be totally surprised by the flavour.
Hi Everyone, I have an obsession with bakes. Not exclusively with the eating of bakes but with the cultural and historical significance of this food of fried dough found across the length and breath of Guyana, and indeed, up and down the entire Caribbean.
Hi Everyone, Developing flavour when cooking is about technique and time. Technique meaning the application or method of cooking used to coax the flavours from ingredients.