caribbean recipes - 71 Matching Articles

From rarefied medicine to colonial invader to public health menace, the story of the world's most influential flavor.

These hot sauces, made on the Caribbean island of Nevis by local women in their home kitchens, are prepared with a unique blend of West Indian hot peppers and tropical fruit flavors.

From fresh, sweet cubanelles to the scorchingly hot Scotch bonnet, chile peppers come in all shapes, sizes, flavors, and levels of heat. Here's our guide to more than 40 varieties.

Our meals to remember in 2015.

The tropical fruit could revolutionize the fight against food insecurity.

These 12 stories celebrate the accomplishments and traditions of Black chefs the world over

From classic pie to a richly spiced vegetable curry, pumpkin is one of the ingredients we most look forward to cooking with every fall.

Here's a number of ideas for how to use your leftover holiday fixings, from turkey sandwiches to pumpkin couscous.

Restaurant owner Jean-Claude Magnat is recreating his family's favorite soups, serving everything from a lobster bisque-esque dish to a hearty goat stew.

Slowly smoking meat using hot coals with pimento branches and leaves is the best way to get the true jerk experience, but you can also get satisfying flavor from a high-heat oven roast.

To celebrate our 150th issue, we present this special collection: 150 of our very best classic recipes from around the world.

Beautiful hard-skinned squash make one restorative bowl of soup. Here are 8 great recipes to try this season.

These vegetable soups highlight everything from squash to scallions; pair them with a simple green salad and a hunk of good bread for the ideal winter supper.

In fall and winter a beautiful array of orange-fleshed, hard-skinned squashes appear at the markets: dark green- and orange-skinned acorn squash; creamy and dense kabocha; diminutive delicata, with its thin, edible skin; spaghetti squash; and more. Each has its own particular characteristics, and we look forward to cooking with all of them—whether puréed, halved and roasted, or used to enrich hearty soups and stews.

From day-old turkey casserole to mashed potatoes in brownies, transform your feast into a new meal with our best Thanksgiving leftover recipes.

Creamy soups, sweet dumplings, and meat roasts—this squash is as savory as it is sweet.

One of our favorite things about Thanksgiving is the abundance of leftovers. Here are 16 recipes to inspire you to turn your leftover turkey, cranberries, veggies, and more into dishes even more delicious than the originals.

From classic chicken noodle soup to creamy lentils, we've rounded up our favorite hearty fall soup recipes.

Make our best pumpkin recipes including pumpkin appetizers, pumpkin soups, pumpkin main dishes, and pumpkin desserts.

From Locro, an Argentine hominy soup that has many variations in Peru, Ecuador, and Bolivia, to Puchero, a pork, beef, and chicken soup that originally hails from Spain, these 8 vibrantly spiced and colored South American soups and stews are sure to keep you warm through winter's chill.

Puerto Rican food pulls influences from European, African, and Caribbean. Here are our best Puerto Rican recipes.

Coconut milk is a favorite from Southeast Asia to the Caribbean, adding its rich, creamy texture and unmistakable flavor to everything from soups to cakes to cocktails. From traditional uses like curries to more unusual ones like a creamy take on the Bellini, these are some of our favorite recipes that feature coconut milk. For the best canned varieties, see chef Andy Ricker's guide to buying coconut milk.

Acorn, butternut, spaghetti, and of course pumpkin—we've rounded up our favorite winter squash recipes.

From French onion to cream of tomato, we can't get enough of these good-for-you soup recipes.

June 19th, or Juneteenth, is a day of celebration commemorating the emancipation of American slaves. Here, four African-American chefs discuss the significance of holiday.

A live fire feast in Portland shows how nuanced the art of grilling has become in America.

A small team of Georgia farmers are bringing sugarcane—an ancient ingredient with a deep heritage—back to the forefront of Southern cooking.

Ackee and saltfish, rum-drenched plantain fritters, and all the other Jamaican recipes we love.

Here are the six varieties of North American crab that we use the most and are commercially available.

One dollop will do you on casseroles and meat pies—or the end of a spoon.

A lesson in home-made chocolate from Chris Colin and Dandelion Chocolate's Todd Masonis.

What to cook and bake with molasses, the sugar byproduct that deserves a pantry shelf all its own.

Ned Baldwin of Houseman restaurant makes a fruitcake intended to be eaten now, and not laughed at forever.

Tender, hearty beef stew, whether simmered in wine or dark Belgian beer and paired with earthy vegetables or fresh herbs, is a comforting staple around the globe. Here are our recipe picks for one of the most perfect cold-weather meals we can imagine, from Alsatian bacheofe to a Mexican stew accented with plenty of chiles.

A collection of our favorites uses for the venerable cured fish: salt cod.

Dried salt cod can be purchased in two forms and is easy to prepare.

These sweet and savory plantain recipes prove that the tropical staple is good for way more than just chips.

In Lancaster County's horse-and-buggy communities, homegrown saffron is an everyday ingredient.

Use these recipes as your guide to cooking with all kinds of chiles.

Chef George Mendes of New York's Aldea and Lupulo shares his love for this Portuguese mainstay.

Even if you've outgrown ghoulish makeup and pillow cases filled with snickers, bubblegum, and jujubes, Halloween still makes a great excuse for the consumption of cocktails and candy! This year, consider skipping the store-bought stuff and making your own festive treats. Here's a collection of recipe ideas for a classy Halloween get-together, from homemade candies to fancy finger foods to highbrow cocktails.

This menu of authentic Hawaiian fare inspires a night of relaxed summer revelry. Steamed seafood laulau, traditional ahi tuna poke, and pork ribs marinated in sweet soy sauce transport you to that tropical island, while a whole fleet of tiki-style rum cocktails serve as aperitifs, palate cleansers, and dessert. See the menu »

Almost every cuisine on the planet has its own delicious, unique style of brittle. The hard candy is a canvas for almost anything you want to mix in.

Ground or whole, allspice is popular in Palestinian, Middle Eastern, and Arab cuisines. Yasmin Kahn, author of Zaitoun, says a few dashes can work wonders as a seasoning in stews, braises, and roast chicken.

Collard greens are a staple in soul food, but they can also be used in soups or to top off a biscuit. Check out our best collard greens recipes.

Hate doing dishes? These hearty stews and braises bring a meal together in just one cooking vessel.

Succulent, roasted meats, toasted cassava flour, pickled chiles, and smoky stews—the flavors of Brazilian cuisine are as wide and varied as the country itself. Here are our favorite recipes that hail from Brazil.

Hot peppers crank up heat in our favorite spicy starters, mains, sides, desserts, and drinks.

Can't make it to a tropical destination this summer? Make our favorite dessert recipes with pineapple, coconut, and more for a taste of the tropics.

From rum punch drink recipes to Christmas drink recipes, SAVEUR's favorite crowd-pleasing party beverages.

29 vegetarian recipes from around the world for wholesome and satisfying main dishes, from hearty quinoa burgers to stuffed pastas and more.

In the midst of cold weather, make our best citrus recipes including bright soups, crisp winter salads, sweet citrus desserts and more.

Chicken thighs are more juicy and flavorful than breasts. From curry to kebabs to tacos, we've rounded up our favorite chicken thigh recipes.

Spicy, sweet, hot, cold, and creamy: These dip and dipping sauce recipes pair with everything from crudites to chicken wings.

Simple, quick dishes make up the majority of our everyday cooking. But when we're not rushed, it's wonderful to linger a bit in the kitchen and turn out a recipe that requires a bit more hands-on time, like a loaf of homemade bread, a complex dessert, or a slow-cooked leg of lamb. Here are our favorite project recipes for long weekends, lazy Sundays, or special occasions.

Lent can be a tough time for eating, but these recipes give both sweet and savory solace without breaking any rules.

For salads, frittatas, sautées, and more, bitter greens make so many dishes better.

"Jamaica's most beloved meal isn't a jerk lunch or dinner," writes Betsy Andrews in her story Good Morning Jamaica, in issue #142. "It's breakfast, including the national dish, a saute of salt cod or pollack, bell peppers, onions, tomatoes, Scotch bonnet chiles, scallions, and ackee, which grows wild on the island." The nation's cuisine was "born of the island's unique history — its sugar plantation past, its kaleidoscopic Creole culture, its people's vibrancy in the hardship." Rich, filling, and delicious,"it tastes like the world's most satisfying way to begin the day." Dig in to the flavors of the island with this breakfast menu. See the menu »

Celebrate Christmas with quintessential Puerto Rican holiday fare, from crispy plaintain fritters with stewed shrimp to classic pernil asado, roast pork shoulder with a spicy sweet sauce. Remember to serve plenty of coquito, a festive, tropical eggnog flavored with coconut and rum. See the menu »

The best we've ever tasted, and a brief history of the potato.

Just consider it another kind of vanilla extract.

From succulent pork and shredded beef to a classic cubano sandwich, we've rounded up our favorite Cuban recipes.

Fejoida, brigadeiros, and plenty of salt cod.

Nina Compton is exposing eaters to the Caribbean food of her home, St. Lucia, well beyond jerk chicken and curry goat at her New Orleans restaurant Compère Lapin.

Ackee and saltfish, the wildly popular national dish of Jamaica, is made with fruit from Ghana and salt cod from Nova Scotia. So how'd it get to to the Caribbean?

Help is needed across the Atlantic, so donate to local organizations with ties to the community.

From its birthplace on India's northern border, the luscious mango has gone on to captivate the world

The breadfruit revolution includes tacos and beer.

Nigerian chef and caterer Grace Odogbili is on a mission to push Africa's regional cuisines on the rise.

The U.S. Virgin Islands were devastated by Hurricanes Irma and Maria, and 85% of St. Thomas' 50,000 residents are still without power.

From SAVEUR Issue #142 Though many ingredients in Jamaican breakfast dishes are not indigenous to the island, they've become so essential to the cuisine and culture that they feel wholly a part of the place. Keep reading »

The sugar cube's many forms have always reflected how we think about the sweet stuff.

There's only one Haitian restaurant left in the borough of Manhattan, and it's become a local refuge for Haitian-Americans in New York City and beyond.

Why do people breed peppers so hot they destroy your taste buds?

Puerto Rico depends largely on the mainland U.S. for its food and produce, making it particularly prone to natural disasters. As millions of Puerto Ricans adapt to their new post-Maria reality, chef Juan José Cuevas is setting an example for how future generations can make the most of their island's own edible resources.

We spent all summer photographing the lovable oddities of New York City's greenmarkets—here are 10 of our favorites.

Turks and Caicos was built on queen conch, but what happens when the islands' key commodity becomes endangered?

From SAVEUR Issue #168 On an October morning, as the first frost crisped the pastures in east Tennessee, I drove from my home in Knoxville to the little town of Monterey to visit Pete Guenther and his family. By the time I arrived, Pete and his family had been up for hours harvesting sorghum, a cereal crop domesticated in Africa some 5,000 years ago.

Eggs are the quintessential brunch food. Whether scrambled, poached, fried, or gently folded into an omelette, they're the ideal Sunday morning food, preferably served with a side of home fries and some crispy bacon. If you're ambitious about your breakfast, you can cure your own bacon, but even the most hands-off cook can master the art of properly cooking an egg. Just click through these easy to follow slideshows from our test kitchen, and you'll be flipping omelettes with the best of them in no time. Keep reading »

From SAVEUR Issue #144 Beurre manie is one of the best ways to thicken a sauce or a soup, period. This fancy-sounding mixture—it means kneaded butter in French—is incredibly simple to make and equally easy to use. Just rub enough flour into softened butter to make a thick paste; then whisk in little bits of the paste to finish a pan sauce for, say, shrimp scampi or a roast turkey, or to enrich a seafood chowder. Keep reading »

From SAVEUR Issue #144 Glazing, a technique taught in culinary schools but underutilized in home kitchens, quickly renders root vegetables (like yellow beets and carrots) sweet, tender, and glossy. Keep reading »

Healthy can be delicious!

Every Thanksgiving, with my large family gathered around heaps of food, we can count on huge amounts of leftovers. I love waking up the day after to the aroma of my Dad's hot waffles sizzling in his tiny little waffle-maker, and leftover turkey bubbling in rich gravy on the stove. Dad calls his turkey gravy and waffles his "breakfast of champions," and I agree, but imagine what he could do with this champion waffle maker in place of the old small iron! Its non-stick design, combined with its steam-releasing capabilities, create light and fluffy, perfectly crisp waffles, every time. It has multiple settings to toast your waffle to the desired color, with a timer to alert you when it's ready. Not to mention, I can bang out four hefty golden waffles in one go, all with deep grooves to catch the luscious turkey gravy. Looks like I might be in charge of Black Friday breakfast this year! _ All-Clad Classic Round Waffle Maker, $129.95 at Williams-Sonoma_

Six ingredients necessary for making Gujarati dishes.

The most exercised parts of a steer—the shoulder (known as the chuck) and the hind leg (the round)—can be the most flavorful. But because of their heavy use, these muscles can be tough, and they're usually assigned to hamburger or pot roast when processed by packinghouses. Thankfully, the beef industry is beginning to learn what many butchers have long known: That embedded in, those muscles are cuts worthy of attention—hence these delicious new steaks that have recently started appearing in markets.

The word dal refers to both a spiced lentil-based stew and an array of dried, split, hulled beans and legumes. There are dozens of types of dal, each of which is prized for particular preparations.

These six dipping sauces run the gamut from classic tartar to flavorful and funky ponzu, highlighting the sweetness and delicacy of steamed crab.

Whether you're a die-hard football fan or just in it for the nachos (no judgement), we've got all the inspiration you need for a great Super Bowl Sunday. From classics like wings, chili, and jalapeño poppers to new takes on party fare like fried mozzarella sandwiches, any of these 3 complete menus makes a perfect spread for game day.

If you can't wait for your tomatoes to ripen, pick some now and turn them into tangy relish, a chutney-like jam, and a Mexican green sauce, or fry them for a tempting sandwich.

From rich chocolate to salty nuts, here's how to top off this fall favorite.

Live from the Test Kitchen, SAVEUR editors and staffers show off their best kitchen tips and tricks—from peeling an entire head of garlic in less than 10 seconds, to building a stove-top smoker, to flawlessly laying out a lattice-top for a pie. Do you have something you'd like to see us explain? Let us know at testkitchen@saveur.com

A treat for every sports lovers' sweet tooth, from triple ginger to spicy chocolate.