1. Prepare the fish: chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each ...

If you're wondering what to cook in hot, humid summer weather, why not look to the Caribbean for some inspiration? Here, Timon Balloo, executive chef of Sugarcane Raw Bar Grill in Miami, serves up a ...

Escovitch red snapper is a classic Jamaican dish that’s bursting with delicious and unique flavours. The fish is fried, then topped with a mix of thinly sliced, quick-pickled vegetables that are spicy ...

The sweet smells of sautéed peppers and onions, brown stew chicken, and boiled saltfish, johnnycakes, curry, and jerk have always made me feel at home. Immediately, they embrace me, then transport me ...

If you’re wondering what to cook in the hot summer weather, look to the Caribbean for inspiration. Chef Timon Balloo demonstrates how to cook up a meal with the flavors of Trinidad, whipping up ...

When Ralph Pausina recently traveled to the mountains of Jamaica to cook with Rastafarians, a religious movement that popularized reggae music, he had hoped to come up with some great recipes for a ...

In a very large sauté pan over high heat, add the oil, potatoes and sweet potatoes and cook for about five minutes, or until golden on all sides. Add the onion and cook for about one more minute. Add ...

The traditional Caribbean Easter meal includes a whole red snapper that has been rubbed with jerk seasoning and stuffed with chopped callaloo leaves (see Glossary), or with okra and other flavorings ...

Steps: Rinse the fish under cold water, then pat dry with paper towels. If fillets are large, cut into serving-size pieces. Combine the lime juice, rum, ginger and garlic, and pour over the fish in a ...

A Taste of the Caribbean & Soul Food pretty much has its menu right there in the name. This restaurant, a half mile east of Lafayette Square, is run by Inez Daly, a cook who was born in Guyana but ...

From enchiladas to empanadas to tamales, the notion of stuffing foods is central to the cooking of Latin America. But when chef Rogelio Morales gets down to business at the new Bongo's Latin Grill and ...