Tastes Like Home

Hi Everyone, the pièce de résistance at Christmas is the ham – a very large cut of meat, cured, cooked and glazed to glistening perfection.

Hi Everyone, There are many old time foods that we can make today using the most modern of appliances and techniques, but Conkies (aka sweet dumplings) is not one of them.

Hi Everyone, Smoky, salty, fatty, crispy, bacon is all that and more.

Hi Everyone,   I love feet, that is, chicken feet, pig’s feet and cowheel.

Hi Everyone,  Have you ever had Okra Slush? No? Man you missing out, especially, if like me, you can’t get enough of the slender, green-apple-coloured vegetable called okra (ochroes).

Hi Everyone, I’ve been baking and experimenting. Again. With coconut oil.

Hi Everyone, Hot, spicy, peppery and sweet, candied ginger is a real sweet treat.

Hi Everyone,  Making bread with potatoes is nothing new. People have been making potato breads for decades and maybe even longer.

Hi Everyone,  There are many cooking utensils that get passed down from one generation to the next – masala bricks, mortars and pestles, pots, pans and rolling pins too.

Hi Everyone, It’s been nice sharing with you about the meet-up in Fort Lauderdale with Al, CAG and Observer, along with their wives Mar, Desi and Pat.

Hi Everyone, Welcome to part 3 of a 4-part series about a gathering of Tastes Like Home friends who met for the first time in July this year.

Hi Everyone, There are many cooks who cook their hearts out and feed as many people as possible.

Hi Everyone, This week begins a 4-part series of a gathering of Tastes Like Home friends that was held in July of this year.

Hi Everyone, A couple of weeks ago I was telling you about sweating onions, well this week, it is about caramelizing the alliums.

Hi Everyone,  Each summer when I travel for my annual vacation, there is always a foodie pursuit for an ingredient, a tool, a piece of equipment or something kitchen related.

Hi Everyone,  Sweat is one of the least appetizing words when it comes to food and cooking, but sweated onions are a key part to cooking many dishes.

Hi Everyone,  Are we in the last age of a particular generation of grandmothers’ cooking?

Hi Everyone, The herb chadon beni is to Trini cuisine what that special fine thyme is to Guyanese cuisine – ever present, a favourite and a signature flavour.

Hi Everyone, “Long ago, roti used to clap, ply ply… nowadays is share mug shake… sigh.”

Hi Everyone,  Daylight breaks earlier and the sun sets later, summer is here.