Jamaican

With pounds of dried fruit and glugs of dark rum, this is a recipe for serious fruitcake fans.

Store-bought Jamaican jerk seasoning paste serves as a marinade for juicy grilled shrimp in this simple summer dinner with minimal prep time.

Scotch bonnet chile gives this double-citrus margarita a fruity, fiery kick.

It only takes a few minutes to turn ripe, in-season berries into a syrupy topping for a not-so-typical summer sundae.

Spoon-tender meat, silky beans, and sweet, sticky rice give this Jamaican dish the equivalent feel of a “warm hug,” according to chef Kwame Onwuachi.

These delectable flaky pastries can be found at street vendors and restaurants in Jamaica and throughout the Caribbean, but they’re fun to make at home as a snack or appetizer. 

It's known as the Jamaican A1, and I was raised on it.

We took the traditional Jamaican jerk spice and…simplified it. Before you call the authenticity police, give it a try on roast chicken legs.

Some like it hot. And those that do will absolutely love this jerk chicken recipe, which calls for heaps of Scotch bonnet (or habanero) peppers.

A Jamaican jerk chicken marinade recipe from Matt and Ted Lee.

This traditional stew can be made with crab, lobster, and shrimp, or taro root and coconut milk. But all versions of the dish call for okra and, of course, callaloo leaves, thought spinach makes a great substitute.

Bananas, pineapples, pecans—this Hummingbird cake has a little something for everyone.

For this grilled tofu recipe, allspice, thyme, garlic, brown sugar, and Scotch bonnet peppers join together in an aromatic marinade that’s spicy and warm.

This tea is brilliantly red and sweet-tart, with a delicious bite from ginger and aromas of clove and citrus

I love the notes of cinnamon, nutmeg, and allspice, sweet warming spices in these baby back ribs.

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.

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.