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Brigid Washington
Brigid Washington
Brigid Washington is a recipe developer and food writer from Trinidad & Tobago and author of the cookbook Coconut Ginger Shrimp Rum: Caribbean Flavors For Every Season. Her work has appeared in the New York Times, Food & Wine and others. She lives in Raleigh, North Carolina with her Jamaican husband and two Trin-Ja-Merican children.
The Genius of Jerk
Sweet, smoky, fiery, and fruity, jerk has a flavor that is as nuanced as its history.
Jerk Potato Salad
Potato salad gets a fresh burst of flavor from a dose of Jamaican jerk seasoning. The spicy rub is the foundation of the creamy dressing, where some of the heat is quelled by rich mayonnaise.
It’s Not Eggnog, It's Ponche a Crème
There are many reasons to love this rum drink, a Trinidadian Christmas tradition.
Ponche a Crème
This traditional Trinidadian cocktail sings with the island’s most beloved ingredients and flavors. White rum meets citrus, spice, and creamy dairy—don’t skip the nutmeg on top.
On the Fourth of July, My Family Feels the Most Caribbean
A tale of lobster rolls, mango chow, and beastly-cold Carib beer.