Turn up the heat and flavor with these irresistible Jerk-Braised Short Rib Tacos! Rich, tender short ribs are slow-braised to perfection in a bold, aromatic blend of jerk spices—think allspice, thyme, Scotch bonnet, and garlic—that infuse every bite with deep Caribbean flavor. Once fall-apart tender, the meat is shredded and nestled into warm, pillowy tortillas. A silky, smoky red pepper crema adds a luscious layer of creaminess, balancing the heat with smooth depth. Top it all off with sweet and spicy pickled onions for a tangy crunch, and a fresh sprinkle of cilantro to brighten every bite. It’s a tropical-meets-taco fusion that brings bold flavor, festive flair, and serious crowd-pleasing power for Cinco De Mayo or Taco Tuesday!

Embrace the flavors of the season with this irresistible Blood Orange Spring Pound Cake. Bursting with the vibrant, tangy essence of fresh blood oranges, this moist and tender cake is a perfect balance of citrus sweetness and buttery richness. Topped with a zesty glaze, it’s a delightful treat that brings a refreshing burst of spring to every bite

Sometimes, I catch myself daydreaming about far-off places—led not by landmarks or beaches, but by the food. I can’t even remember when I first heard about the legendary Bermuda fish sandwich, but ever since, it’s been living rent-free in my head (and heart). I haven’t made it to Bermuda yet—passport’ still waiting—but I’ve chasing the flavor of that sandwich for the past three years, and I think I’ve finally got something that’ll transport you there, bite by bite.

Picture this: crispy, golden-fried whitefish, seasoned just right, piled high with crunchy, creamy coleslaw and a generous swipe of tangy tartar sauce—all hugged between slices of sweet cinnamon raisin bread. Yes, cinnamon raisin. Drizzle it with hot sauce, maybe add tomatoes or mild cheddar if you’re feeling it, and you’ve got something magical.

The ingredient list might look a little ambitious at first glance, but
trust me—most of it is already hiding in your pantry. And come on, have I ever given you a sandwich recipe that didn’t absolutely knock your socks off? Didn’t think so. Let’s make this Good Friday extra good with a fish sandwich that dreams (and chefs) are made of.