We may receive a commission on purchases made from links. Seaman told us Scotch bonnet peppers are a foundational element of Caribbean cooking. They aren't just used for adding spice — they also add ...

This simple starter of fried plantains quickly became the star of Adrian Forte’s menu at Sam Jordan’s modern Caribbean restaurant Lucia, which opened on Fairfax Avenue in the spring. The caramelized, ...

Andre Fowles, Jamaican chef and author of the cookbook, “My Jamaican Table,’ joins TODAY's Jenna Bush Hager and Sheinelle Jones in Ocho Rios to share the perfect island dish: grilled lobster with ...

Macaroni pie is a Trinidadian spicy macaroni and cheese that is baked and served casserole-style. It's slightly firmer and studded with onions, garlic and Scotch bonnet pepper. Traditionally, this pie ...

Chef Ali and Chef Trini from Ali's Korner Takeout share how to make their signature pepper sauce for chicken wings.

This quick and flavorful Jamaican curry chicken made in a pressure cooker features tender boneless chicken thighs, creamy ...

Across the region and the diaspora, the Scotch bonnet lends its distinctive, tart, numbing heat to this hot sauce, offering a taste of the islands and a punch of flavor. By Korsha Wilson As a child, ...

The perfect blend of spices and tender chicken in a rich vegetable sauce makes this stew one of our favourites! Each serving provides 325 kcal, 32g protein, 25.5g carbohydrates (of which 18g sugars), ...

Whether you’re using fresh or frozen, Atlantic or spiny, parboiling lobster before grilling it ensures plump, perfectly cooked meat that separates easily from the shell. The combination of lime zest, ...

Add Yahoo as a preferred source to see more of our stories on Google. Andre Fowles, Jamaican chef and author of the cookbook, “My Jamaican Table,’ joins TODAY's Jenna Bush Hager and Sheinelle Jones in ...