Jamaican rice and peas—seasoned with the special trinity of thyme, scallion, and garlic—is a staple dish of the island. Its woodsy flavor is heightened by the addition of whole pimento seeds and its subtle heat comes from the Scotch bonnet pepper.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.