A big vegan dinner of roasted cauliflower and chickpeas, flavored with coconut milk and warming spices for big impact. It’s mostly hands-off and tastes incredible.
If you’re familiar with Caribbean food, you know how good jerk seasoning is. It adds a deeply spiced flavor to everything it touches and makes these lentils extraordinary.
Slightly sweet with a little intrigue from cornmeal, these fritters are a go-to across the island of Jamaica for all manner of spiced fare. One taste and you’ll understand why.
Authentic grilled jerk chicken from Helen Willinsky that’s pretty much exactly like what you’d experience in the Caribbean.
Mojitos outside of summer? Without hesitation. But only if they’re concocted with dark rum and sage, rosemary, and thyme to lend this classic cocktail a decidedly warming feel.
For those of us who get a little anxious when we don’t have a bottle of hot sauce within reach. Unconventional? Yes. Comforting as the classic? Also yes.
It’s the taste of these spiced meat-filled patties that talks to us. And oh, do they. With a Jamaican accent, no less.
This stunning sipper from Michelle and Suzanne Rousseau is made from fragrant, sweet hibiscus flowers and spices. Brilliant when mixed with prosecco or enjoyed cold on a hot June afternoon. Equally ingenious any time of year.
This rum pecan pie is all grown up thanks to a little splash of rum in the sweet and crunchy pecan filling. Just like traditional pecan pie. Only better.
Turkey legs are slowly braised in a spice-infused stock to become more seductive than you’d ever imagined. Not your grandma’s Thanksgiving now, is it?!