Mayonnaise or Aïoli?

Hi Everyone, I have a friend visiting who is watching her cholesterol intake and so each morning, I make her scrambled egg whites.

Lemongrass: One of a kind flavour

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.

Gone fishing

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.

The Other Five Spice: Panch Phoron

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.

This Thing Called Bakes

A class of bakes

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.

Developing Flavour

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.

Drinking to cool off

Hi Everyone,  Here in the Caribbean we live in a tropical environment that enjoys summer weather all year round but in July and August, it gets even hotter.

Quiche

An open pie

Hi Everyone, Since we’ve been baking sweet cookies for the past two weeks, I thought that it is time that we add something savoury to the table.

Buttery buttons of cookies

Hi Everyone, After all the talk about buttery shortbread cookies last week, I am keeping my promise to share with you the late Urmia Cummings’ butter cookies which she called Teatime Cookies.

The Magic Tree

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!

Pretty little things…Cucumber Sandwiches

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.

A serious miss

Eating at German’s Restaurant

Hi Everyone, Disclaimer: I am not a food critic nor do I aspire to be one.

Arrogant about fish cakes

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.

Bottoms, corners, edges and ends

Tastes Like Home

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.

Beer Battered Banga (mary)

Tastes Like Home

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.

Drizzling flavour

Tastes Like Home

Hi Everyone, Pancake Day is just a few days away… what’s the syrup plan this year for drizzling your pancakes?

Eating a ‘lil Garlic Pork

Tastes Like Home

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.

Tender liver, sweet onions

Tastes Like Home

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.

Sharing some Holiday Bits

Tastes Like Home

Hi Everyone, Think of this week’s column as one of those dishes you prepare with scraps of ham left over from the holidays.

My approach to eating

Tastes Like Home

-Everything in moderation Hi Everyone, No food is bad or unhealthy. What makes food bad or unhealthy is our approach to food.

Foodie reactions of 2012

Tastes Like Home

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.

Mmmm… Stuffing

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.