A THING OF BEAUTY

These shrimp cakes celebrate the wonderfulness of the baby shrimp so prevalent in Guyana, which we simply call, "white belly shrimp...

If you have been reading me for a while now, you will know that beets are not something that I eat. Blame it on past experiences of having t...

My good friend Susan Wolfe has started a new photo event: Black & White Wednesdays - A New Culinary Photo Event . It promises to be fun;...

Each nation the world over has its own signature bread. The same is true for the Caribbean. We have various bread-rolls with their one-of-a-...

Contrary to popular belief, Allspice is not a ground up mixture of cinnamon, cloves and nutmeg. It is a spice all by it self. Read this wee...

It has been so hot these days - but while I retreat indoors with the fans working overtime, I've been letting the sun do some work! Dryi...

Tear or crush a fresh bay leaf with your hands and smell it and you'll quickly understand why it is the most widely used culinary herb. ...

Khichri - a dish with it's origins in India has travelled to England, to the Caribbean and I am sure to other places where there are lar...

Bunches of beautiful ripe, red Annatto can be found on the tree just outside the classroom where I teach. I’ve tried to get my colleagues an...

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...