Bright lights, big city, hot sauce: Paul Carmichael
It’s early evening in New York City, and you’re in a buzzing restaurant with friends for an informal dinner. As you sip your ginga...
Norman’s know-how
If I’ve learned anything about chefs in my years of interviewing them, it’s this: the best ones are the most creative and approachable....
Pan cakes
Elton John couldn’t resist her salt-fish accras. Queen Latifah went wild over the coo-coo and red beans. As for Ray Charles, he just...
Hot! Hot! Hot!
You can call it scientific research, but I was scared. “Come on, you can do it,” one of my friends urged. In my hand, I was holding the...
Caribbean cooking for the future
I was having a conversation with a chef about home baking, and just as we reached the part about the amazing smell that fills the house,...
The Breakfast Shed: food without frills
Once you understand that “no frills” is really no exaggeration, the Breakfast Shed at the Port of Spain dock offers robust, tasty local...
Eggzactly
There comes a time in a woman’s life when, try as she might to make her mark on the annals of feminism, she needs to resign herself to,...
The reasoning is the seasoning
“That is a beautiful question,” Ben Tsedek says, with a gleam in his eye. “Sit down. Let me tell you what’s wrong with carrots.”...
