Today begins a 7-part series ahead of the holidays, with a few ideas of things to try for the big holiday meal. Here are 2 starters. R...

In Guyana we make several types of roti(s), and though the influence is from India, we have definitely put our stamp on this favourite flat ...

Hi Everyone, I trust that 2015 has been treating you well so far. If you've been following this blog for a while, you will know tha...

The first time I discovered calamansi limes was purely by accident. It was about 25 years ago back home in Guyana. I went to the market ...

Taters... remember Samwise Gamgee in The Lord Of The Rings (Two Towers), when he talked about taters...? Po-tay-toes! He stresses to G...

One afternoon I went over to visit some family friends. Before I go on, I should tell you that they are retired. Like so many Caribbean ...

When I first read about Tashreeb Dijaai - an Iraqi-styled stewed chicken, it immediately made me think of a very Caribbean dish of curr...

It's a new year but that does not mean that we do not continue to struggle with old issues. In my case, the all-important meal of breakf...

Four ingredients are all that is needed to make Pommes Anna , a simple, yet elegant side dish. Potatoes, butter, salt and pepper come togeth...

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...

This week I'm writing to you from Guyana. I am here for 2 weeks and the eating has been interesting. The food scene continues to rapidly...

I am serious. I don't know how much longer I can put up with preparing breakfast. Read this week's column and find out what has pro...

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 ...

In Guyana we refer to the Pound Cake as Sponge Cake. So, every time I get a request for a "Guyanese Sponge Cake", I take the oppor...