Two weekends in a row now, my trip to Salem, MA has been foiled, so to commemorate my dismay, I’ve decided to prepare a dish that I probably would’ve eaten, had I been there. Striped Bass is native to the Northeast, specifically New England. Living out there by the water means everything to most of … Continue reading Tangy-Zesty Striped Bass with Dasheen Leaves and Asparagus
Most cooks and pastry chefs often have a favorite recipe and for me, I love making cheesecakes! Although it's time-consuming, the anticipation and preparation that goes into making a delectable cheesecake makes it worthwhile, especially when it's enjoyed by the people you love. After cooking a specially prepared meal for my partner one evening, I … Continue reading How to Make a Simple and Easy Cheesecake
There's a special feeling you get whenever you've managed to concoct a meal with little to no direction. It isn't celebratory, it's a "man, I'd love to share this delicious dish with someone else besides my family" kind of feeling. This was how I felt after preparing this recipe and I hope you get the … Continue reading Recipe: Spicy Herb Lamb with Saffron Rice
In my last article, I introduced you to the national dish of my birth country, Grenada. This time around, I'm taking the opportunity to give you a little history on where the dish, Oil Down, originated. Never mind that it's loaded with flavor and nutrition, it has also brought people together and helped to pass … Continue reading History of the Dish-Oil Down
There are many variations of this dish, but this is the one I love! The spices make all the difference, so make sure your chicken or meat is well-seasoned. It's simple and very easy to master! Maggi is a staple in my kitchen because it makes everything better, from a simple sauce to soup, it … Continue reading Jasmine Brown Rice with Organic Chicken pilaf
Shanell C. Campbell 
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