Mid-Century Culinary Lore
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Riding high off of her debut cookbook The Complete Book of Mexican Cooking which was awarded the James Beard Award in 1967, Elizabeth Lambert Ortiz set off on a seven year adventure throughout the Caribbean islands in research for her sophomore effort.
This herbaceous, sweet/sour roast pork is the perfect center-piece for your Jamaican dinner party.
Continental craft meets Caribbean flavour in this Jamaican steak and compound butter recipe from Elizabeth Ortiz’s “The Complete Book of Caribbean Cooking” (1973).
A culinary oddity from Jamaica, these orange braised lamb shanks blend Caribbean flavours with European technique. But the real question is, where the hell did they come from?
This straightforward, no-nonsense Jamaican curry is an excellent, hearty addition to any Jamaican dinner party.
It’s not ‘Jerk Chicken’ but it’s still a Caribbean classic: check out Elizabeth Ortiz’s Jamaican “Chicken Fricassee” from The Complete Book of Caribbean Cooking (1973).
No retrospective of traditional Jamaican cuisine would be complete without an entry on Jamaica’s official National Dish: Salt Fish and Ackee.
A true Jamaican original, Run Down is a delectable fusion of salt cod, coconut milk and tomatoes.
Change it up this summer and serve these Jamaican cassava chips instead of a store bought bag of potato chips. Cassava root is a ubiquitous root vegetable throughout the Caribbean and Latin Americas originating from Brazil. This Jamaican recipe fries them like potato chips and puts a delightful twist on an old favorite. They were …
When you think of Jamaican food there is no item more ubiquitous than the Jamaican meat patty. No doubt, you have probably purchased one of these ‘grab-and-go’ delights yourself at one time or another. In Elizabeth Ortiz’s The Complete Book of Caribbean Cooking she shares her favorite childhood snack that dates back to the early …
