Cynthia Nelson

 What’s Cooking is a series in which I answer questions and share advice about food and cooking that you may have, and things I may have found out myself that I want to share with you.

Listen to this article:When the weekend rolls around, there are certain things we cook, like chicken.

Listen to this article:At the beginning of the month when I wrote about making pancakes, I told you that I had an idea for an add-in for pancakes and that if the experiment was successful that I’d share it with you.

Listen to this article:Soft, tender, and fluffy with a hint of sweetness – that is the sum of Duff.

Listen to this article:One of the core principles of Lenten fasting is self-discipline.

Listen to this article:Paratha roti (aka oil roti), plain, on its own, just like that, is incomparable.

Listen to this article:What type of pancakes are you making this year?

Listen to this article:It’s a long holiday weekend, the kind that offers up outdoor spectator activities.

Listen to this article:You’ve got to give this 2-step cooking of potatoes a try.

Listen to this article:Guess what I found at the market last weekend?

Listen to this article:  There are several activities I engage in when I want to think.

Listen to this article:If you read last week’s column – A Coco-nutty Weekend of Cooking – you will recall me mulling cooking Shine Rice with blended coconut and not just the milk.

A friend dropped off 8 dry coconuts for me last week and I was happy as can be.

Listen to this article:I didn’t make today’s offering by accident.

Listen to this articleTaking care of my Mom several years ago meant devising ways to manage my responsibilities, efficiently and effectively, at home and at work.

As we get ready to close another year, we take time to reflect on many things, and all aspects of life and settings.

There are chefs whose minds work in ways that astound. Their creations, and their approach to ingredients are a combination of artful expression, respect, and a dash of playfulness.

Cooking the big holiday meal is not a 1-day job so let’s not try to get it all done in a day.

It’s a game changer – steaming bread pudding. You can create the same effect if baked in a bain-marie (heated water bath in the oven) but steaming it on the stovetop I find to be easier and more accessible.

It is a ritual in which we engage every year, regardless of the holiday.