With the grilling season just ahead, now is a great time to try this dry jerk seasoning mix. For heat, it has cayenne instead of the incendiary scotch bonnet peppers found in jerk pastes, rubs and ...

I often dream of Jamaica. Its colors, aromas, food and endless white sandy beaches. Then I wake up to the reality I have never been to Jamaica. Just to pretend, I start my day with a big mug of Blue ...

LITTLE ROCK — Rubs that "blacken" can turn bitter or overpower meats and fish, but in this recipe, the seasoning helps create a salty-sweet crust on the seared beef. You'll have a few tablespoons of ...

You control the spice, the heat, and the freshness. Simply Recipes / Sharee Hill Sure, you can buy seasoning blends at the store, but you're often getting more of exactly what you don't want—salt.

To make Helen Willinsky's Dry Jerk Seasoning: Combine 1 tablespoon onion flakes, 1 tablespoon onion powder, 2 teaspoons ground thyme, 2 teaspoons salt, 1 teaspoon ground Jamaican allspice, 1/4 ...

Rubs that "blacken" can turn bitter or overpower meats and fish, but Helen Willinsky discovered the secret to avoiding that long ago. "Americans like a little sweetness," says the Jamaican cooking ...

Well, mon, here we go. It looks as if we’re in the islands. A photo of reggae singer Bob Marley sporting his dreadlocks is superimposed on the green-and-gold Jamaica flag. Huge ceiling fans are ready ...

Why is Jamaican barbecue called jerk? The author of Jerk From Jamaica: Barbecue Caribbean Style (Ten Speed Press, $19), Helen Willinsky, speculates that it may derive from charqui, the Incan word for ...