Need to know | Events calendar (Jan/Feb 2019) By David Katz and Shelly-Ann Inniss | Issue 155 (January/February 2019) Essential info to help you make the most of January and February across the Caribbean — from jazz in Haiti to reggae month in Jamaica to a film festival in Barbados
Michelle Sohan: the accidental baker | Cookup By Shelly-Ann Inniss | Issue 154 (November/December 2018) Baking wasn’t always a passion for Michelle Sohan — but this “accidental” career has won her international kudos
Need to know | Events calendar (Sept/Oct 2018) By Various Contributors | Issue 153 (September/October 2018) Essential info to help you make the most of September and October — from Labour Day Carnival in Brooklyn to Pure Grenada’s Dive Fest and the Trinidad and Tobago Film Festival
Cooking APP a storm By Franka Philip | Issue 107 (January/February 2011) These days you don't need to leaf through a pile of cookbooks or even surf the Net to find out how to make oildown or accras. You can download recipes on your phone. Franka Philip did just that
Caribbean Christmas recipes By Pat Kong | Issue 52 (November/December 2001) Christmas the Caribbean way As chill winds blow up here in the north, hastening the birth of Christ, everyone around me is happily browsing or buying gifts, looking forward to a white Christmas. I, on the other hand, am yearning for the land of my birth, and a true Caribbean Christmas. The scent of pines …
Hans Schweitzer: a man for all tastes By Roxan Kinas | Issue 50 (July/August 2001) Hans Schweitzer is whetting palates in Barbados
Total coconut | Caribbean Cookup (March/April 2002) By Pat Ganase | Issue 54 (March/April 2002) What you can do with the humble coconut
White Heat, Brown Beauties — Caribbean Rum By Fred Bouchard | Issue 46 (November/December 2000) Fred Bouchard takes a look at rum, the spirit of the Caribbean - and increasingly the choice of drinkers everywhere
Total local | Cookup By Franka Philip | Issue 148 (November/December 2017) Christmas means feasting, and traditionally many of the Caribbean’s seasonal delicacies — from roast turkey to black cake — use imported ingredients. But could you create a Christmas lunch or dinner using only locally grown food? Franka Philip takes up the challenge
Pelau vs Pelau By Nazma Muller | Issue 137 (January/February 2016) 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
Caribbean cooking for the future By Franka Philip | Issue 132 (March/April 2015) 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
An appetite for travel By Bridget van Dongen | Issue 108 (March/April 2011) Rosemary Parkinson cooks her way round the country in Nyam Jamaica. Bridget van Dongen followed hungrily in her footsteps
Saving the best for last By Franka Philip | Issue 105 (September/October 2010) Mango sorbet, cassava pone, pumpkin fudge, pommecythère pie…Franka Philip dreamed of delicious local desserts – but had a rude awakening
At Christmas your heart goes home By Franka Philip | Issue 100 (November/December 2009) Franka Philip warms her cockles by adding a Caribbean touch to her table
Soup, soup, beautiful soup By Franka Philip | Issue 99 (September/October 2009) In this part of the world, soup isn’t just an appetizer — it’s a whole meal in itself.
Breadfruit: superfood of St Vincent By Jonathan Ali | Issue 96 (March/April 2009) Often thought of as stodgy and dull, the humble breadfruit has an exciting history that’s part of one of the most famous seafaring stories
Dan is the man By Franka Philip | Issue 96 (March/April 2009) Caribbean Beat cookery writer Franka Philip gets to meet one of her culinary heroes, Dan Lepard of the London Guardian
Ground provisions: food of champions By Franka Philip | Issue 95 (January/February 2009) Franka Philip hits pay dirt with ground provisions
Angostura bitters: raising the bar By James Fuller | Issue 94 (November/December 2008) James Fuller was a “bitters virgin,” but after discovering that Angostura goes with everything, including his morning cuppa, he’s now a seasoned user
