Eric Ripert, chef at the award-winning Le Bernardin in New York City, who was long-time friends with Anthony Bourdain before his passing, stopped by TODAY talk about the loss of his dear friend.

1. Prepare the fish: chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each ...

Escovitch red snapper is a classic Jamaican dish that’s bursting with delicious and unique flavours. The fish is fried, then topped with a mix of thinly sliced, quick-pickled vegetables that are spicy ...

If you're wondering what to cook in hot, humid summer weather, why not look to the Caribbean for some inspiration? Here, Timon Balloo, executive chef of Sugarcane Raw Bar Grill in Miami, serves up a ...

In a very large sauté pan over high heat, add the oil, potatoes and sweet potatoes and cook for about five minutes, or until golden on all sides. Add the onion and cook for about one more minute. Add ...

The traditional Caribbean Easter meal includes a whole red snapper that has been rubbed with jerk seasoning and stuffed with chopped callaloo leaves (see Glossary), or with okra and other flavorings ...

A Taste of the Caribbean & Soul Food pretty much has its menu right there in the name. This restaurant, a half mile east of Lafayette Square, is run by Inez Daly, a cook who was born in Guyana but ...

Lent has been saved, and red snapper saved it. Lent arrived Wednesday, and this year I decided to observe it traditionally, meaning no meat except on Fridays, then I could eat fish. Usually, the ...

From enchiladas to empanadas to tamales, the notion of stuffing foods is central to the cooking of Latin America. But when chef Rogelio Morales gets down to business at the new Bongo's Latin Grill and ...