Nina Compton: “I’m going to do something different” | Cookup
Chef Nina Compton discovered her passion for cooking as a teenager in St Lucia. After winning fame on the TV show Top Chef, she’s now turning heads with two restaurants in her adopted city, New Orleans
Nature’s Bread | Green
It’s delicious, nutritious, and popular across the Caribbean. Even so, breadfruit — brought to the region from the Pacific more than two centuries ago — is still underappreciated for its potential role in increasing regional food security, and helping to green our cities. Erline Andrews learns more
Nneka Nurse: cuisine beyond boundaries | Cookup
Jamaican-American Nneka Nurse has a mission: to introduce Caribbean cuisine to international foodies. She tells Franka Philip how and why it’s time to “elevate” Caribbean food
Divali: a feast for all | Cookup
The Hindu festival of lights is a time of hospitality and generosity, writes Franka Philip — from welcoming friends and family into your home to helping those affected by misfortune
Fire up | Cookup
When it comes to cooking, there’s nothing more elemental than an open fire, says Franka Philip — who talks inspiration from two popular Instagram chefs as she plans a meaty menu for her grill
Drink up — Caribbean style | Cookup
Chennette cocktails? Falernum tipples? A creative new generation of Caribbean drinks specialists is changing the way we think about beverages, writes Franka Philip
The parrotfish dilemma | Green
Among the most colourful marine species, parrotfish play a key role in keeping reefs and beaches healthy. They are also delicious, making fishing bans to protect them unpopular. Without these protections, learns Erline Andrews, they may be overfished into extinction
Resurrection rice | Cookup
Brought to Trinidad from West Africa via the United States, Moruga hill rice was a staple of the Merikin community for generations, writes Franka Philip. Now entrepreneur Mark Forgenie wants to make this traditional food available to all
