A Spiced Caribbean Black Cake for Christmas, Aged in Rum & Memory

“You should have started months ago. You remember. This is a cake that requires your attention, your respect and, most importantly, your time.”

These were my mother’s parting words to me when I told her of my attempt to make the most ubiquitous holida…

“You should have started months ago. You remember. This is a cake that requires your attention, your respect and, most importantly, your time.”

These were my mother’s parting words to me when I told her of my attempt to make the most ubiquitous holiday dessert throughout the English-speaking Caribbean: black cake.

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Butternut Squash Soup With a Hint of My Caribbean Home

In the fall, while the rest of the country reaches for pumpkin spice, I grasp for the emotionally stabilizing flavors of my Caribbean home of Trinidad and Tobago.

Dark rum and coconut always top the list, but it’s easy to end up empty handed. After al…

In the fall, while the rest of the country reaches for pumpkin spice, I grasp for the emotionally stabilizing flavors of my Caribbean home of Trinidad and Tobago.

Dark rum and coconut always top the list, but it’s easy to end up empty handed. After all, the sun has set on summer’s bounty, and the foods that mirror the fare found in the tropics have lost both their appeal and availability. So to make the dissonance less jarring, I do what most immigrants do best: Adapt. I need the resplendence of my heritage to shine through in all of my meals, even if it’s by the smallest measure. Enter butternut squash—the perfect canvas for creativity.

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