Among the most mistreated and overused terms in cooking is jerked, which, at least when I had it in the central Jamaican highlands—Cockpit Country, as it’s called—is essentially a beautifully seasoned pork (or, originally, boar) shoulder slow-cooked over coals. (You cannot make a “jerked” pork tenderloin; it will simply dry out.) The distinctive flavors are nutmeg, allspice (which is called pimento in the islands), and habanero peppers. If possible, crack a nutmeg into pieces and toast about half of it in a skillet until fragrant, with about a tablespoon of allspice berries, then grind them together. If not, use dried spices as directed here. If you have a gas grill, this will be easy; but if at all possible, set up an aluminum tray of soaked wood chips over the side with the heat and replenish as necessary. If you use charcoal, use real charcoal instead of briquettes if you can. Serve this with Coconut Rice and Beans (page 516) and, if you dare, Habanero-Garlic Salsa (page 611). Other cuts of meat you can use here: bone-in chicken legs (cooking time will be considerably shorter, about 1 hour); spareribs, though not traditional, are also good.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.