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.

Chef Jeremy Tilokee's Joe-San (steak roll) includes beef, asparagus, and avocado. Photography courtesy Samurai

Jeremy Tilokee: raw passion

How are Caribbean sushi chefs reinventing the Japanese delicacy using local ingredients? Franka Philip asks Trinidadian chef Jeremy Tilokee.

© Digi_guru/iStock.com

Caribbean Datebook (July/August 2015)

Events around the Caribbean in July and August — from juicy mango festivals to Barbados Crop Over.

Chef Paul Carmichael. Photograph by Gabriele Stabile, courtesy Má Pêche

Bright lights, big city, hot sauce: Paul Carmichael

How did Bajan hot sauce end up on one of New York City’s trendiest restaurant menus? Jonathan Ali meets chef Paul Carmichael.

Illustration by Marlon Griffith

A whiff of cashew nuts

Like many Caribbean expatriates, Haffezar Khan remembers the sights and sounds of home.

Illustration by Shalini Seereeram

Caribbean cooking for the future

In a time of hectic daily schedules, when many households rely on takeaway restaurant meals, how do culinary traditions get handed down? Franka Philip talks to three food writers in Trinidad, Jamaica, and the United States about the importance of cooking skills for young people.