Jazz Up Your Cake With Crushed Silk Figs
Originally from Jamaica and named after the country’s national bird, this cake is traditionally made with pineapple and bananas and finished off with a cream cheese frosting.
Originally from Jamaica and named after the country’s national bird, this cake is traditionally made with pineapple and bananas and finished off with a cream cheese frosting.
Switch the combinations up with spinach and walnuts or basil and pistachios. Either way you're sure to have a gorgeous, green pesto to top literally anything.
Beets are charred until their natural sugars caramelise. It’s crunchy on the outside, yet still so tender. The honey reduction adds a light, floral note to balance the sweetness of the beets.
More than half of the food the average Trinbagonian eats is imported. This should come as no
These soft balls of dough are deep-fried to golden perfection. It’s traditionally soaked in a hot honey syrup—and we didn’t change that, because why would we?
Cobblers, quintessential summertime dishes for America, are usually served sweet with a stone fruit base of peaches or plums. Here, we switch out the fruit for veg.
With the hydration of the crisp, clean cucumber and the tart citrus of juicy lime, nothing is more refreshing than this icy cool sorbet.
There’s a sweet and salty thing going on here that’s so good. Have it as a light lunch or dinner or serve it alongside grilled chicken or fish.
Chow’s classic ingredients — chadon beni, garlic and pepper — always make anything taste delicious so we decided to give coconut jelly a go. The results were phenomenal.
If you’ve ever eaten kale chips, you’d know that they have a meatier texture and bolder flavour than potato chips.