by Chef LAM | Mar 31, 2016 | Back 2 Basics, Cooking Tips
Whether following a recipe from a cookbook, leaving no step out to make sure that Curried Chicken comes out how the pictures of the glossy pages suggest. Squinting your eyes to figure out the scribbles on that old piece of paper that represent the measurements &...
by Chef LAM | Mar 23, 2016 | Baked Dishes, Caribbean Recipes, Family Recipes
There are a couple of dried and ground spices I always use in cooking. Though, one of my favorite aisles at the grocery store is the spice aisle I gravitate to the same spices. Saturday morning, ground Harissa sprinkled on fried eggs gives me so much life; the...
by Chef LAM | Mar 16, 2016 | Appetizers, Lent Dishes, Meatless Mondays
To collaborate is to work jointly on an activity, to produce or to create something. So when my friend (in my head) Josh wanted to feature me in his social media tribute to Women’s History Month I could not turn the opportunity down. A humble and easy going guy with...
by Chef LAM | Mar 9, 2016 | Appetizers, Caribbean Recipes, Lent Dishes, Meatless Mondays, Soups
If you’ve never used lemongrass in your food or drink at home I suggest you start. Don’t let its long, yellow-green stalk and woody feel intimidate you. Once broken with your hands or cut into with a sharp knife, the calming citrus scent is so inviting I’m...
by Chef LAM | Mar 2, 2016 | Desserts, Lent Dishes
We all know fudge to be a decadent dessert, square cut and bite sized pieces of rich butter, cream and sugar mixed with countless amounts of natural and artificial flavorings. Like the Sundays after church service, the mothers, aunts and grandmothers of the Mother’s...
