Cynthia Nelson

We know that holidays are all about tradition and rituals (as they should be), but they are also a time when we consider shaking things up a little from the routine.

Hard to believe, but it is that time of the year again.

While you are busy bustling with all the decorative things that make the holidays look and feel festive, this a timely reminder that you also need to pay attention to what you need to get in the kitchen to make your holiday cooking and baking a success.

I want you to try this dish. I think you’ll like it.

I read with excitement about the upcoming Pepperpot Festival that will be held 2 weeks from today – Saturday, November 26.

Holidays and all that is associated with them – food, drinks, gifts, decorating – eventually get to you sooner than you think, regardless of how much you try to resist them.

While we get pumpkins all year round, somehow, in November, there seems to be much more of this rich, thick-flesh, orange-coloured vegetable.

Bring on the sugar rush, it’s Diwali! The religious significance of the occasion and what it represents is not lost on us, it is the festival of lights, the triumph of good over evil, lightness over darkness, a time of peace and goodwill.

Let’s be honest, steamed vegetables can be boring and unappetizing. Whenever they are served, we always feel obligated to take some because it is healthy and good for us – even if we are not monitoring our blood pressure, blood sugar levels or cholesterol.

On My Plate (OMP) is a series in which I share with you what I’m eating.

As I told you last week, I was going to try making Breadfruit Pancakes with the soft overripe breadfruit.

You must try this! It is going to be one of the more enjoyable breads you will boast of having made and eaten.

What’s Cooking is a series in which I answer questions and share advice about food and cooking that you have but may be too shy to ask.

Often, all it takes is a little imagination, creativity, or quite frankly, a bit of laziness to put together familiar ingredients and come up with something quite delicious.

To eat Sada roti, we traditionally tear it or cut it into quarters.

Who knew that opinions could be so divided on an all-time Caribbean favourite – fried ripe plantains?

Here’s a Salsa to relish and a Relish that will make you want to Salsa.

There is no disputing the lure and lusciousness of bread smeared with rich creamy butter… sometimes melting, settling deeply into the crumb, depending on the warmth of the bread – toasted or fresh from the oven.

When long holiday weekends like this one loom, I start planning during the week for a lazy, no-cook weekend.

Listen up people, you have got to make this this weekend or sometime very soon – fried Bakes and Bangamary.