Caribbean

Green seasoning is one of those herb mixtures that is unique to the Caribbean and differs slightly from island to island.

Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles. 

To create the fluffiest, most pillowy Buss Up Shut, Ramin Ganeshram took a deep dive into the version she’d included in her cookbook, Sweet Hands. Here, she shares a few tips for making great roti.

This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.

Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too.

This tea is brilliantly red and sweet-tart, with a delicious bite from ginger and aromas of clove and citrus

I love the notes of cinnamon, nutmeg, and allspice, sweet warming spices in these baby back ribs.

These Dominican mashed plantains are creamy, hearty, and full of flavor, while still tasting fresh and light. They have a mellow, tropical earthiness that becomes a canvas for colorful toppings like pickled red onions and avocados.

This recipe from Bryant Terry highlights the earthy taste and the toothsome texture of collards, and offsets the greens with tofu that’s been soaked in a Jamaican-inspired marinade.

This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.

Though it is Jamaica’s national fruit, ackee is cooked and used as a vegetable. With a subtle, almost nutty taste, it is an exciting addition to vegetarian menus.

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.

This dish is so tasty and satisfying that you’ll be happy to eat it for days (and so healthful and nutritious that you should eat it for days).

This is a homemade version of a miracle spice mixture that's a staple in Puerto Rican kitchens.

A pesto that uses the versatile herb culantro, which tastes a little like a cross between parsley and cilantro.

Pineapple cups make a fun presentation for this frosty summer cocktail, but if you're short on time, just use regular cocktail glasses instead.

This Jamaican classic gets richness from coconut milk, heartiness from kidney beans, and an intoxifying aroma from fresh herbs and garlic.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

The longer you can let this chicken rest in the marinade (up to 24 hours), the better the warm, aromatic, fiery spices will penetrate the meat.