Yvette LaCrette. Photo by Damion C. Jacob, DCJ photography

Grenada’s Chef Yvette LaCrette: ambassador of spices

Her culinary flair has made Yvette LaCrette “the Caribbean’s go-to-chef” in New York City, her home base. As Melissa Noel learns, Chef LaCrette is an always eager ambassador for the Spice Island.

Jamaica-born debut author Nicole Dennis-Benn. Photo courtesy Nicole Dennis-Benn

Word of mouth (September/October 2016)

Caribbean writers star at the Brooklyn Book Festival, a new musical work remembers the Guyanese poet Martin Carter, and Trinidadians anticipate the sweet treats of Divali.

Illustration by Shalini Seereeram

Dining like the ancestors

Our earliest Caribbean ancestors had a more diverse diet than we realise, writes Tracy Assing — and a “new indigenous” food movement is turning back to ingredients native to our ecosystems.

Illustration by Shalini Seereeram

Fresh from the farm

The farm-to-table movement is no longer just a foodies’ trend — it’s going mainstream, even in the Caribbean. Franka Philip explains why knowing where your produce comes from adds something special to your meal.

Looking down from the foothills of the Blue Mountains, past New Kingston to the city’s downtown and harbour. Photo by Matthew Henry

Kingston beat

For many visitors to Jamaica, the capital Kingston, at the foot of the Blue Mountains, is just the gateway to the country’s beach resorts. But, as Tanya Batson-Savage explains, Kingston’s bustling cosmopolitan scene and dynamic cultural offerings make it an essential destination. Here’s her list of must-sees and must-dos, from art to music to cuisine.

Illustration by Shalini Seereeram

Soup without borders

Every Trini cook has a recipe for corn soup, tasty staple of family limes and street parties alike. But how would this creole delicacy go down with Japanese diners? And where do you find chadon beni and dhal in Japan? Suzanne Bhagan learns that humble soup can cross cultural boundaries.

Illustration by Shalini Seereeram

Easter fare

No Caribbean holiday is thinkable without a delicious menu — and Easter weekend is no exception. Nazma Muller shares recipes for seasonal dishes from up and down the islands: Jamaican Easter bun, Bajan-style fried flying fish, and Martinique’s spicy matoutou crab stew.

Illustration by Shalini Seereeram

Pelau vs Pelau

It’s a tasty staple of family get-togethers, beach limes, and Carnival festivities — and there are as many recipes as there are cooks. Nazma Muller offers three versions of T&T’s beloved pelau.

Photo by Stacey Williams

Life is sweet

T&T produces some of the world’s best honey, but many people consider it a luxury product. Franka Philip finds out how honey advocates are working to change that.

One of Sharon Millar’s chickens exploring her garden. Photography by Sharon Millar

Fowl play

Rearing domestic poultry is nothing new. But nowadays minding hens isn’t just about the eggs, writes Sharon Millar, a newly converted chicken fancier.