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.