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By Chef Selwyn Richards Culinary Columnist A slow cooker can be a great asset during the busy holiday season. You can make no-fuss meals that are easily transported to parties or potlucks, and you can have a dish ready ahead ...

By Chef Selwyn Richards Culinary Columnist Blueberries are one of the super foods we hear a lot about — and with good reason. These delicious, deep blue summer berries are well-known for their antioxidants, containing the highest amount of any ...

By Chef Selwyn Richards PRIDE Culinary Columnist Busy days can lead to frustration when it comes to making dinner. Who has time to fix a meal when they don’t get home until 6pm or later? Better yet, who feels like ...

By Chris De La Rosa PRIDE Cuisine Columnist During those cold and nasty winter days in January and February I always try to add a little Caribbean sunshine in our home/kitchen in Canada, with a big pot of bubbling Pelau. A ...

By Selwyn Richards PRIDE Culinary Columnist Ingredients: 4 egg yolks 4 egg whites 1 cup sugar + 1 teaspoon sugar 1/2 teaspoon cinnamon + 1/4 teaspoon cinnamon 1 cup butter, melted + 1/3 cup butter, do not melt 1 1/2 ...

By Selwyn Richards PRIDE Culinary Columnist A meal is never quite finished until dessert is eaten. On Thanksgiving Day that is especially true, seeing as there are so many delightful dishes to choose from. Here are some ideas for Thanksgiving ...

By John Thomas Contributing Writer If you’re from the Philadelphia area, you might call your sub a “hoagie.” If you’re from the New York area, it might be a “hero” to you. The New England folks will call their sub ...

By Chef Selwyn Richards PRIDE Culinary Expert This is a family favorite! Ingredients 2 boneless and skinless chicken breasts, cut in half 4 tablespoons olive oil 2 tablespoons balsamic vinegar Juice of 1/2 lime Juice of 1/2 lemon 1/3 cup ...

When looking for ways to turn an ordinary salad into a gourmet treat, many people have turned to edible flowers. But you don’t have to make a beeline for your flower garden to find flowers. Instead, you may want to ...

By Chris De La Rosa PRIDE Cuisine Specialist This is one fella you can take out of the Caribbean, but you can never take the “Caribbean” out of him. I’ve had the opportunity to dine in various countries / restaurants ...