There will be no birthday in our home without cake. Such is the law laid by me, The Steward. And that certainly also applies to certain chefs who would rather not have any fuss surrounding birthdays. While it would have been grand to throw him a party like I did a few years ago, there…
Classic French Clafoutis and how to buy cherries
Originally published in the Khaleej Times wknd magazine for Kari’s food column “When Hunger Strikes.” The thing about fresh, seasonal and (where possible) organic and local ingredients is that they need little manipulation. A tomato in season is perfect sliced with a drizzle of olive oil, a sprinkle of salt and crack of pepper. Basil…
How to make perfect Indian Kadak Chai
All my life, I thought that tea was steeped in water just under boiling temperature. Herbal teas often consumed in the Caribbean and elsewhere where people are in tune with the medicinal benefits of herbs. Ancient cultures have long boiled herbs or infused them, depending on their individual qualities and the potency needed. Whether boiled…
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