In Good Taste

The addition of peas and beans to stews long ago was a way of stretching the meat.

For those among us who have resolved to cook more, at home, here is a dish that is fast and easy to put together – Shrimp Chow mein.

Freshly made cassava bread, toasted with a daub of butter, melting, adds flavour to every bite.

You are getting two recipes out of this one dish – a delicious rice accompaniment to the roast chicken.

Pumpkin Pancakes Pancakes are always a treat regardless of the time of the year; however, on special occasions, we can make them extra special by stuffing them, or topping them with berries and other fruits cooked right in to the pancakes.

The food videos—BuzzFeed’s Tasty leads the pack—that dominate social media are full of ideas, some good and some you would rather not had watched; not this one though.

This is the time of the year when we entertain the most.

The holidays are looming. It is the time of year when we raise our glasses to toast each other and the season.

If you like bacon, then you like and have eaten pork belly.

One of my favourite Guyanese foods is the white-belly shrimp. Small, soft shell, glistening, pink and so fresh, a thing of beauty and absolutely delicious.

Most of the times when we think of spareribs, we think of seasoned meat cooking low and slow over smoldering coals or wood fire in the style of barbecue.

Potato Choka is simple and very tasty. In many ways it can be thought of as spicy mashed potatoes, but it’s not the same thing.

I, Love. Broccoli. I eat the stems raw (after removing the fibrous outer skin) and steam the moss-like heads and eat them just like that.

Whenever there is a holiday marking a religious festival, I always try to make something that keeps me connected to home.

You’ve had pig’s feet (trotters) in Pepperpot, Soup and Souse but have you ever had it stewed?

Tostones – twice fried green plantains is something I make and eat regularly.

A good Bolognese sauce (ragù Bolognese or simply ragù), takes time to make so that the flavours can develop and meld.

With school/college/university re-opened, I am back to making foods that can work as a stand-in for a meal as well as breakfast; teatime eats and light night eating.

Although we get a wide variety of fruits throughout the year because of our tropical climate, there are certain times of the year when some fruits plentiful more than others.

There are times when you can’t be bothered with cooking vegetables and rice separately.