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.
Hi Everyone, A few weeks ago I was visiting some friends up North.
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.
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.
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.
Hi Everyone, I always say, if you’re going to have a cookie, then have a cookie.
Hi Everyone, This week I conclude the 2-part series looking at cooking with pressure cookers.
Hi Everyone, I have a new baby – a Futura Pressure Cooker, from the makers of the world-class Hawkins cookers!
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?