Well its about time! Jamaican and Caribbean cooking as a whole is getting some play in the news. This New York Times article validates so much of my tastes in food and is reminiscent of my childhood growing up in Jamaica and New York. Caribbean food, rather fusion Jamaican food is what I love best. Take for instance my last cooking class where I taught Jamaican pumpkin soup in a carnival squash bowl. This dish melds a Jamaican inspired soup with American style of presentation and serving. I'm thrilled that Caribbean restaurants highlighting the unique flavors of the islands are coming into their own and introducing people to a wonderful array of tastes and scents. I'm going to try the Red Strip Steamed Mussels recipe from Ms. Lily's in Manhattan!
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.