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(NC) Elevate your weeknight dinner routine with these Indian-flavoured kebobs that have a little sweet and a kick of spice. This take on pesto blends peanuts, coriander and coconut for a dipping sauce that is big on flavour, and better ...

By Chris De La Rosa PRIDE Cuisine Specialist Easter wasn’t a time of egg hunts or chocolate bunnies when we were kids. It was all about going to church, listening to our dad read the bible on Good Friday, watching ...

By Chris De La Rosa PRIDE Cuisine Specialist With Easter around the corner I’ve had several requests for fish recipes, so I thought I’d share a simple technique for making Jamaican style jerk snapper (fish), but with store bought jerk ...

By Chris De La Rosa PRIDE Cuisine Specialist If you’ve priced or purchased crab meat from the fish market or grocers you’d know how expensive the stuff can be, so making crab cakes can be a bit hard on your ...

By Chris De La Rosa PRIDE Cuisine Specialist Kurma is one of those snacks I fondly recall buying with my daily school allowance at recess and at lunch break as it was not something regularly made at home and which ...

(NC) Congee is a slow cooked rice porridge eaten in many Asian countries. It can be flavoured with seafood, pork, chicken, vegetables or whatever is on hand. You can serve soy sauce, sesame oil, green onions and peanuts in individual ...

(NC) Looking for a wholesome meat-free meal for six? If you have rice on hand, just add a protein and a veggie to produce a meal in minutes – and faster than a take-out order could arrive at your door. ...

By Chris De La Rosa PRIDE Cuisine Specialist Shrimp Wontons or Wantons is one of those snacks I grew up eating at the many Chinese restaurants and food trucks in San Fernando Trinidad as a young fella. Fresh from the ...

By Chef Selwyn Richards PRIDE Cuisine Specialist Ingredients 1 (17 ounce) can sweet potatoes or 3-4 fresh cooked sweet potatoes, sliced 1/4 cup honey 2 tablespoons brown sugar 2 tablespoons butter Method Drain sweet potatoes (if using canned) OR if ...

By Chris De La Rosa PRIDE Cuisine Specialist I’ve always had a weakness for curry potato, especially if there was hot sada roti on the side to sap-up the lovely gravy. And I’ve never been known to back away for ...