Later this week, I’d like to make Millie Peartree’s new recipe for that classic of the Jamaican restaurant diaspora, Rasta pasta. As for the jerk seasoning, I generally use one that’s made by Walkerswood in Jamaica, and distributed widely in the United States.) There are many, many thousands of recipes to consider awaiting you on NYT Cooking. Yes, you have to be a subscriber to enjoy all the benefits of NYT Cooking. I hope, if you haven’t already, that you will subscribe to NYT Cooking today.

Source: New York Times February 22, 2021 15:22 UTC