It can be tough to fit a Caribbean island getaway into your mid-week schedule, but our recipes for jerk chicken, goat curry, and dark rum cocktails are the next best thing
An easy, pull-apart-tender, extra-porky roast.
The national dish of Jamaica!
This tart-sweet hibiscus drink is loaded with ginger, cloves, and allspice.
Fried until perfectly crisp, crunchy, and golden.
Time to put oatmeal on the back burner.
Piccadillo is classic Cuban comfort food, made from ground meat mixed with a flavorful combination of olives, capers, and raisins.
The king of ham and cheese sandwiches.
Shredded and juicy meat bathed in a flavorful sauce.
To make spicy Jamaican-style jerk chicken, marinate and brine the bird, then smoke it low and slow on the grill.
A garlicky, citrusy marinade makes this buttery steak pop.
Classic Cuban sides for all kinds of meals.
Buttery, tender, lightly sweet, and endlessly versatile.
Prep, assemble, and serve—all at once. Easy-peasy.
A Caribbean classic in taco form.
This Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce is a natural choice for the slow cooker.
There are very few Jamaican dishes more popular or delicious than goat curry.
An herbal sauce made with mint and parsley, flavored with garlic and citrus juice.
Pollo a la plancha, ropa vieja, and sweet potatoes: What to make to accompany Moonlight.
Everything you’ll need to dive into Caribbean cooking.
The hibiscus flower, the key ingredient in sorrel, evokes a legacy of joy and survival.
How chefs, culinary historians, and cookbook writers are keeping their centuries-old culture alive.
In their latest cookbook, two sisters set out to uncover and pay homage to the culinary legacies of Caribbean women.