Hi Everyone, I hung around my aunt Betty’s kitchen a lot when I was growing up.
Hi Everyone, There is very little if anything that needs to be done to fried sweet ripe plantains.
Hi Everyone, Have you ever seen what that golden powder, also known as turmeric and dye looks like in its fresh form?
Hi Everyone, It’s been almost 13 years since my first taste of fried onions and the memory is still as fresh as if it were yesterday.
Hi Everyone, I’m a huge fan of the Harry Potter series and Tolkien’s Lord Of the Rings trilogy, so last year when I read an article about Cuba mass planting the “Magic Tree”, I quickly wondered if it was the ‘tree of life’ Gandalf referred to in the Lord Of The Rings… just kidding!
Hi Everyone, I’m sure that many of you have had stuffed duff before.
Hi Everyone, It does not take much convincing for me to try a new or different recipe when certain ingredients are involved.
Hi Everyone, Want a sauce that you can use with rice, noodles, ground provisions, seafood, poultry, meat and vegetables?
Hi Everyone, Cucumber sandwiches are often described as dainty and delicate, rarely are they thought of in the realm of eye candy, unless they are prepared as open-face sandwiches.
Hi Everyone, Disclaimer: I am not a food critic nor do I aspire to be one.
Hi Everyone, Serve a Guyanese a fish cake that doesn’t look like the fish cakes they are accustomed to and they fight hard to hide their shock as they reluctantly reach for it.
Hi Everyone, THE SCENE: Time –early Saturday morning. Location – Cheapside (Barbados Vendors) Market in Bridgetown Place – at the stall run by a Guyanese.
Hi Everyone, One of the main reasons I like to cook roast pork is just so that I can make and eat the cracklings.
Hi Everyone, There is no doubt that garlic butter is magnificent on warm bread.
Hi Everyone, I’ve lamented about it often enough but just in case your memory fails you, let me offer a refresher.
Hi Everyone, the fight for crusty, overcooked, highly flavourful bottoms (bun-bun), corners, edges and ends of cooked food and baked items can be fierce.
Hi Everyone, there are several ways to prepare fish to fry: seasoned, and dusted with flour, breadcrumbs, cornmeal or some other type of dry breading.
Hi Everyone, Pancake Day is just a few days away… what’s the syrup plan this year for drizzling your pancakes?
Hi Everyone, A little over two weeks ago when I shared my Holiday Bits, with you, I mentioned that I did not make any garlic pork for Christmas.
Hi Everyone, There are certain dishes that just make your day. For many, sitting down to a sumptuous Sunday breakfast of liver and onions sets the tone for the leisurely day ahead.
Hi Everyone, I was planning to hopefully recreate a treat I’d eaten a few times from a snack lady while at secondary school.
Hi Everyone, Think of this week’s column as one of those dishes you prepare with scraps of ham left over from the holidays.
-Everything in moderation Hi Everyone, No food is bad or unhealthy. What makes food bad or unhealthy is our approach to food.
Hi Everyone, One of the many things I like about writing this column is that it offers me the opportunity create old time favourites and discover new tastes and flavours.
Hi Everyone, Regardless of how much searching we do for new recipes to make at Christmas, it is always the old favourites that win our hearts and taste buds.
Hi Everyone, Cooking for the holidays can be a royal pain. While I can’t give you a leg up, I can certainly give you a shoulder.
Hi Everyone, There are many ways to cook potatoes – boiled, stewed, curried, sautéed, fried, steamed, grilled, microwaved, baked and roasted.
Hi Everyone, After all the talk about roast chicken over the past two weeks, it begs that we address stuffing – a most flavourful, savoury accompaniment to roasts of any kind.
Hi Everyone, This week we conclude the 2-part series on roast chicken. To quickly recap: we discussed in depth, ways to keep the breast meat moist, trussing (tying up) and seasoning the bird.
Hi Everyone, This week we begin a 2-part series on roast chicken. There are many ways to cook a chicken but roasting a chicken whole is one of the best ways to enjoy this famous bird.
Hi Everyone, Say the words Shine Rice and the responses would range from nostalgia to longing to hunger.
For the love of fried dough Hi Everyone, Do you like fried bakes of any kind?
Hi Everyone, Please don’t roll your eyes. Don’t sigh at the headline and say, ‘not green plantains again’!
Hi Everyone, It is excellent for baking, roasting, toasting, frying, searing and sautéing.
(Brazilian Cheese Bread) Hi Everyone, Is it bread, a bun or a roll?
Hi Everyone, Though I do not have a sweet-tooth, every now and then I like to have some sweet baked item with my tea in the afternoon or evening.
Hi Everyone, I am a dunker. Yep! I like to dip my bread, biscuits, cookies, and cake into a hot or cold beverage of choice, then, heavy with sweet liquid and softened, I devour it.
Hi Everyone, Have you ever had a meal at a restaurant and then tried to replicate it at home?
Hi Everyone, Feeling tired and run-down? Need a pick-me-up? Don’t reach for Red Bull or any other readymade energy drink.
Hi Everyone, A friend: “I ain’t want no blond sauce (referring to all light coloured sauces).
Hi Everyone, My mom makes a mean (really good) shrimp cake. It is a labour of love that we all appreciated as children.
Hi Everyone, There are several versions of rice cooked with turmeric and or curry powder that are Curry Rice.
Hi Everyone, My world of tea drinking took an exotic twist back in 2007 when friends from the Indian sub-continent introduced me to tea masala (masala chai).
Hi Everyone, There are certain dishes when made and eaten just set your soul at ease.
Hi Everyone, There are subtle differences between a country style biscuit (think KFC and Pillsbury) and a scone.
Hi Everyone, The one particular aspect about food in Guyana that I miss the most is fish.
Hi Everyone, For us here in the Caribbean, chutneys are hot, spicy, tangy (acidic) condiments.
Hi Everyone, I remember a time when dessert was a very simple affair – right out of a box and sometimes a can or tub.
Hi Everyone, Porky, meaty, sweet – that’s Lap Cheong (in Cantonese). I’m sure you’ve heard of it before or maybe you’ve eaten it too whenever you order any special fried rice or perhaps at dim sum.
Hi Everyone, Lime + water + sugar = swank. It’s that simple that’s why we call it as we see it: lime water.