It occurred to us recently that many of the same flavours we crave on grilled meats during the summer would also be superb on roasted turkey at Thanksgiving.
After months of preparation, 26 competitors from across the island who were placed first and second in the regional elimination series were all in the same place to jerk up a storm.
Let's be clear about something - when making stuffing, it's always better to slice and dry your own bread cubes. Hands down, the taste and texture are better.
The sides that come with Thanksgiving feast are endless. Let's add something creamy to the mix with this mashed potato casserole.
When it comes to food, there are no boundaries. Like music, a good meal is universal. So Food was thrilled when chargé d'affaires of the United States Embassy, Elizabeth Lee Martinez, invited us to share in her favourite holiday - Thanksgiving.
Typically, we think of Thanksgiving as a US holiday in which we are lost in the moment of turkey and cranberry sauce to reflect and understand the true purpose of the holiday.
After nine days of gastronomic delights, diners across Jamaica are still rubbing their tummies as they reminisce on the feasts and good vibes they relished in.
Both are rich and warmly spiced. Both go wonderfully with whipped cream (particularly whipped cream that has been hit with a splash of bourbon).
Ken Williams' roasted turkey with cranberry sauce was the centrepiece, while chef Randie Anderson's special pumpkin soup and Dittie Guise's macaroni and cheese made with six different cheeses made remarkable side dishes as an intimate group of Jamaicans celebrated Thanksgiving last Saturday.
For The Gleaner-sponsored Restaurant Week, RJR Communications Group hit the right spot with food lovers at their Pop Up Café.