Caribbean

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.

It's not just a marinade—this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.

This twist on the piña colada uses frozen mango instead of pineapple for a delightfully smooth and fragrant cocktail.

Pressure cooking flank steak makes shredding this lean meat really easy. The red wine rounds out the sauce in this quick version of the traditional Cuban stew.

On January 1—the country's independence day—Haitians prepare soup joumou, a rich pumpkin soup with an even richer history.

This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes that do not call for it specifically, it can often be added. Basil brings a freshness to this version; you can also add thyme. In Haiti, a mortar and pestle is used to mash the ingredients together, but a food processor or blender makes it come together much faster. Make a big batch and use it to season meats, soups, rice, and more.

Cuban pulled pork—or lechon asado—meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis.

The Cubano’s cuter cousin, the Media Noche was sold as a late-night snack in Havana’s cafés. Calling for the same blend of sweet-cured ham, Swiss cheese, and pickles, it works best with juicier cuts of pork—though what really sets it apart is the egg-rich Pan de Media Noche.

Use this flavorful Cuban condiment as a marinade or as a sandwich spread.

From wild pigs fed on small nuts retrieved by ranch hands nimbly climbing royal palms to all day vigils around wooden roasting boxes, getting pork right is a serious Cuban affair. This Lechón Asado falls in between those extremes. The pork shoulder is marinated in mojo then oven-roasted over several hours, usually overnight. The heat is cranked up at the very end until the skin turns a deep golden brown. Traditionally made for Nochebuena, it’s a holiday dish that’s simple enough to make for any occasion. This recipe comes from Sofía Benítez Otero.

This simplified version of the traditional Jamaican dish may not be authentic, but it will not disappoint.

There’s a simple structure behind all sours, a family of citrus-based cocktails.

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Anyone who knows me knows I love a good cocktail. Growing up, our go-to vacation spot was the Caribbean, where Dad always ordered himself a piña colada and virgin versions for my brother and me. We used to try the old switcheroo at the table when he looked away. Sometimes we were successful, and his, of course, tasted even better. This pastry cream is great for cakes or meringues with coconut as a base flavor—no umbrella needed.