Recipes

Simple and spectacular, this blueberry tart deserves its blue ribbon.

Kale’s rise to prominence is surprising given the vegetable’s hearty but bitter flavor. And yet, there is so much to love about kale.

This elegant dish from Chef Bradley Taylor, owner of DeSoleil restaurant on Grand Anse Beach, contrasts the tart sweetness of tamarind pod (a staple in Thai cooking and the base of Worcestershire sauce), the pungent salty-sweetness of oyster sauce, and the unique heat of ginger.

This snack is a favorite at Deyna’s Tasty Foods, a locals’ favorite in St. George’s.

Although often eaten the day they’re made, these also have a shelf life of six months.

Rich in vitamin C and iron, this is a terrific make-ahead snack or light lunch.

At Commander’s Palace, McPhail serves this harvest-fruit cobbler sweetened with sugar-cane syrup produced by a local farmer, but pure maple syrup also works beautifully.

This colorful trio of beans is low in fat and full of protein.

Put this salad together in the morning and let it marinate until lunchtime.