One of the amazing things about Barbados is that the island is studded with tall, sturdy, towering bay leaf trees. Also known in some other ...

There is great skill to be learnt from cooking with a coal pot. This is not cooking by numbers or by measurements of heat such as high, low,...

I made bacon! Michael Ruhlman made it sound so easy . And you know what? It is! I am over the moon with happiness that I successfully ma...

My friends, before I get to this week's column /blog post, I just thought that I'd clarify a few things based on some comments from ...

Ever since Guy Fieri, of Food Network visited Pam's Kitchen in Seattle, Washington, on his Diners, Drive-ins & Dives show, I'v...

One of my best friends loves bread. Yes she is one of my tasters and enjoys the taste excursions I try to take her on, but when it comes rig...

The other day, a friend of mine threw up her hands in exasperation and exclaimed, “I love eating shrimp but I hate cooking it! It always tur...

A fish-egg frittata and a non-dairy bread pudding that will make you think of Christmas cake are recipes I'm sure will enthral and delig...

“Will the Garlic Pork taste as good as you claim ?” That’s a question I was asked recently after a reader received my Garlic Pork recipe tha...

I'm in love with Basil, the herb, not the man. The aroma draws you in; you sniff and take deep breaths as your senses are beguiled by th...

Last week, news broke that there was a battle over who could claim ownership over Chicken Tikka Masala. Scottish Members of Parliament had ...

United by a complex history, the Caribbean is made up of four parts – the English-speaking Caribbean, the Dutch Caribbean, the Spanish Carib...

I spent several weeks with a friend in the USA and of course, I cooked. I felt totally off my cooking game. The simplest of tasks had me que...