Island breakfast means more than eggs

Mackerel and bananas, roast breadfruit with salt fish, fried dumplings, fritters, dumb bread with home made jam, washed down with chocolate, bush and mint tea were popular West Indian breakfast items. Click for more.

Island aphrodisiacs

Traditional foods for love, like oysters and chocolate, may make you warm and fuzzy. But to really turn the heart up, you might want to explore special potions from the cupids of the Caribbean. Click for more.

Savor the flavors

Native foods taste better. Maybe it's because they're seasoned with tradition. If you've never had fungi, ackee, kallaloo, sofrito, johnny cakes or shark n bake, you need to eat around the islands. Click for more.

Puerto Rico's holiday nog

Coquito, a drink as delightful and festive as it sounds, is a Christmas holiday staple in Puerto Rico. Ingredients vary according to family traditions and tastes, but it’s often made with egg yolks, coconut or condensed milk, cinnamon, and nutmeg. Click for more.

Trinidad and Tobago's street foods

You'll find African and East Indian influences in delicious, spicy and sweet dishes everywhere. One of the best ways to sample Trinidad and Tobago's native cuisine is on the street or at the beach. Click for more.

Turks and Caicos celebrates conch

It’s ubiquitous here in the Caribbean. So why not dedicate a festival to its flavor – and the zillion ways to prepare and eat it? Check out the sixth annual Conch Festival November 28 in Turks and Caicos. Click for more.

Taste of Barbados

It's a made in paradise event for foodies. The annual Taste of Barbados October 7 to 11 will feature plenty of native foods like flying fish and cou-cou. It will also showcase lots of contemporary Caribbean cooking from savvy island chefs. Click for more.

St.Maarten's sweetest export

Guavaberry has long been the legendary liqueur of Saint Maarten, where residents have made it for hundreds of years. References to it can be found in island songs and folklore. The exotic elixir has a spicy, bitter-sweet flavor, with a surprisng potency. Click for more.

Contemporary Caribbean cuisine

Contemporary Caribbean cuisine or new Caribbean cuisine isn’t as well known as Italian French or Mexican. But if devotees and culinary trendsetters like Bill Moore have their way, it will i become part of the world wide culinary encyclopedia. Click for more.

A West Indian buffet

Carambola Beach Resort and Spa, on St. Croix’s north shore, offers extraordinary buffets. The resort’s year round Friday night Pirate’s Buffet, featuring native dishes, has become almost as legendary as Blackbeard. Click for more.

Mofongo!

It's a Puerto Rican specialty, served alone or stuffed with chicken, beef or seafood. It is served both as a main meal and a side dish, and often shaped in a tower or rolled into a ball. Click for more.