Fusion food is a culinary trend that combines elements from different cooking traditions to create unique dishes.
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When the sweltering heat of summer starts to settle in and the scent of freshly cut grass drifts through the air, there’s nothing more refreshing than a tall glass of homemade Lemonade. This Mango Peach Strawberry Lemonade has quickly become one of my favorite ways to cool down, combining bright citrus with the sweet, fruity…
In preparing this Vegetable Chow Mein, I’m taken right back to my pre-teen days growing up in San Fernando, Trinidad. I remember the food trucks and the busy restaurants along Mucarapo Street, where this humble yet flavorful cabbage-based chow mein was always served alongside fried rice and an array of chicken and pork dishes. While…
Scallion fried rice is not only quick and tasty, but also something I usually make with leftover rice from the night before dinner for a very satisfying lunch. Over the years, I’ve shared many versions of fried rice, and this one continues that tradition of simple, bold flavors done right. By now, you should know…
Black Pudding With Caramelized Onion is not necessarily a replacement for the traditional Refried Black Pudding recipe I shared a few years back, but rather a different and comforting way to enjoy leftover black pudding, also called blood pudding throughout the Caribbean. Not having traveled home to Trinidad and Tobago for Carnival this winter, my…
Every summer, when the string beans start coming in strong from my garden, I look forward to building simple, flavor-forward dishes like this one. This Garlic and Chive String Beans with Cashews recipe is part of my #InSeason series, which celebrates seasonal ingredients I grow or source locally that inspire everyday cooking at home. I…
Growing up in San Fernando, Trinidad and Tobago, one of my favourite memories was heading down to Mucurapo Street for a quick Chinese lunch before catching a Kung Fu movie with my dad and brother. Back then, the dish was usually a chicken stir-fry served family-style, full of bold oyster sauce flavours that soaked up…
A rich and flavorful homemade butter infused with garlic and fresh spring chives.
Here’s another one of those vegan dishes I only started enjoying in my adult years. I’ve always enjoyed fries, too, but as a child on the islands, okra (say ocho) was never something mommy could get my siblings and me to eat. How times have changed with age; it’s one of my favourite things to cook with.
Lately, this has become one of my go-to recipes for sweet potatoes, as I do with Plantains, Cassava, Breadfruit, and Yam. It’s a classic meal we enjoy in the Caribbean. While I added pieces of prepared salted Cod (say saltfish), you may leave it out and make the dish fully vegan should you prefer.
If you’re looking for a quick, simple, and tasty dressing for your next salad, I have you covered. This honey mustard dressing can also be used as a dip for your favorite vegetable sticks, chicken wings, or chicken nuggets, and a drizzle on sandwiches will be delightful. You can kick things up using my Hot Honey should you want that extra zing.
Shellfish‑infused Caribbean pelau with shrimp, lobster, cod, mussels, clams, pigeon peas, pumpkin, and coconut milk; one‑pot comfort with island flair.
Here’s yet another comforting dish that takes me back to the warm shores of the Caribbean, especially during those bitter-cold Canadian winters. Similar to how we did the Classic Caribbean Coconut Stewed Beef, and you’ll see traits of this recipe in the Rib Pealu dish we did about three years ago.
