I make this when I want “restaurant pasta,” but am short on time and ingredients. It’s a lovely Italian-inspired meal that you never knew could come from your home kitchen. Using one pot for the broccoli and the pasta makes for a breezy cleanup before bed—almost as simple as ordering in.
“Jerk” refers to both the seasoning, and the style of cooking over pimento wood. Pimento is unique to the region, and Jamaica remains the largest producer, which is why it has become so deeply tied to the island’s culinary identity. The global popularity of jerk cooking has led to the excessive harvesting of pimento wood, significantly reducing its availability.
Sofrito: This aromatic mixture is the heart of many traditional Puerto Rican dishes. Use as a base for rice, beans, stews, or marinades to add authentic Puerto Rican flavor.
Green seasoning is one of the most important building blocks in Caribbean cooking. Almost every island has its own version, and it is the first layer of flavor in countless dishes. At its heart, it is a blend of fresh herbs, garlic, onions, peppers, and citrus, pounded or blended into a paste. Some cooks lean heavily on culantro (chadon beni), while others use more parsley or thyme, and the balance of heat depends on what peppers are at hand. Green seasoning is more than just a marinade—it’s memory and instinct in a bottle. You season your chicken with it before it ever touches a pot, rub it into fish before frying, stir it into stews, or even fold a spoonful into rice for depth. Every cook has a jar tucked into the fridge, and every family swears by their version. To understand Caribbean food culture is to understand that seasoning begins here.
When I studied abroad in Rome, my curriculum was supposed to be focused on architecture, but the education I actually took home was how good down-to-earth authentic Italian cooking could be. One of the most memorable things I ate that year was asparagus simply topped with grated Parmesan. That’s it! That’s all it needed to be perfect. Since asparagus is one the stars of the spring season, I like quickly roasting until it’s perfectly tender and then spooning on this light spring jacket of a Parmesan sauce. And while I personally only wear a light spring jacket one or two days out of the year, I find this sauce gets worn much more frequently.
There’s no denying fish tacos taste better at the beach, but this version with a smoky spice blend will hold you over until those sunny days. I’ve ditched the stress and mess by baking instead of frying, keeping things crisp without the hassle. The herby, tangy cilantro slaw gets a quick cure from lime juice, agave, and salt, while avocado, crema, radish, and extra cilantro bring the crunch and creaminess. Use any white fish you like—just adjust the cook time based on thickness. Serve with Mexican Rice (page 242), No-Mayo Esquites (Mexican Street Corn Salad) (page 233), and the Holy Trinity (page 31) for taco bar heaven.
Here is a light and fresh interpretation of jerk. Salmon is marinated with robust seasonings and pan-seared to perfection. The zesty herb salsa combines the freshness of cilantro, the heat of Scotch bonnet, and the tang of lime. If you’re not feeling herby, try the Mango Salsa (page 217) with this salmon instead. This recipe is perfect for everyday dinners and special occasions alike and embodies the bold, dynamic spirit of Jamaican cuisine. Enjoy it with a squeeze of lime to bring all the flavors together.
I don’t know a single child who doesn’t love a bowl of warm, buttered pasta—a dish that’s simple, satisfying, recognizable, safe, and comforting. This is my grown-up version, full of lusty garlic and anchovies in a butter sauce built on a white wine reduction. It’s the dinner I make when there’s “nothing to eat” in the house or when I just need my dinner to feel like a hug. For the best buttery sauce, be sure to add your butter and hot pasta cooking water bit by bit to help form the emulsion, like the process used when making beurre blanc.
I love crisping rice in a skillet: Simply cook it with butter until it turns deeply golden. It’s an easy technique that creates the most incredible crunchy bits to complement the fluffy softness of steamed rice. I’ve experimented with many different crispy rice bowls, but this version with sautéed mushrooms is hands down my favorite.
The mushrooms have a subtle Asian flavor from the soy sauce and are finished with a splash of vinegar for a bright tang. The real magic happens when you break the runny egg yolk and mix it into the rice, adding a lush richness to every bite. It’s the kind of vegetarian dish that even a meat lover will devour.
I have this when the fridge is empty and I’m in a rush, as it’s super-easy to put together and packs a punch. High-quality olive oil is a must for this dish. If you fancy zhuzhing it up, add some crushed red pepper flakes and/or anchovies…
If you like alla vodka, you’ll love alla mezcal. In the classic vodka version, the ethanol in the alcohol is used as an emulsifier in the sauce but doesn’t really add any flavor. Since more flavor is more better, I decided to try swapping out my favorite adult beverage, and the result was a smoky take on the Italian American classic.
This creamy marinara sauce is great tossed with any dried pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
These egg muffins are my homemade Starbucks dupe without the Starbucks price tag. I used to be a total cottage cheese skeptic, but once I blended it seamlessly with eggs, I was hooked—and now I’m living my best cottage cheese life! This little trick not only cranks up the protein, but it also nixes the heavy, curd-like texture for a silky bite. No wonder this is one of my most popular meal-prep recipes—low-sugar, low-carb, and packed with staying power to keep that midmorning crash at bay. Use the base recipe as a blank canvas for any chopped mix-ins you love!