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Brigid Washington
Brigid Washington
Brigid Washington is a recipe developer and food writer from Trinidad & Tobago and author of the cookbook Coconut Ginger Shrimp Rum: Caribbean Flavors For Every Season. Her work has appeared in the New York Times, Food & Wine and others. She lives in Raleigh, North Carolina with her Jamaican husband and two Trin-Ja-Merican children.
Honey and Bitters Fruit Salad
Whether your produce is peak-season or just so-so, this smart recipe will make it shine.
Lentil Soup With Coconut and Cloves
With a no-frills ingredient list and a cook time that comes in under an hour, this spiced coconut lentil soup is simple and unfailingly forgiving.
Saucy, Tangy Slow-Roast Sambal Salmon
Here’s a super forgiving slow-roast salmon that’s spicy, sweet, and fragrant thanks to punchy sambal oelek chili paste and zippy limes.
For Shortcut Collard Greens, Slice ’Em Thin
This quick method for collard greens maximizes flavor, no meat required.
Garlicky Green Beans
This quick and easy green beans recipe gives you a side dish with an exuberant crunch—and no ice bath required.
Quick and Easy Collard Greens
A quick and easy version of the darling dark green leaf of long braises: collard greens.
Trini Beef Pelau
This one-pot wonder is Trinidad and Tobago’s unofficial national dish and a vibrant reflection of some of the Caribbean’s finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk.
Sweet Potato Pone
When sweet potato pie sheds its crust and takes a trip to the tropics, you end up with this delightfully spiced sweet potato pone.
For a Barbecue Sauce That Sings, Simmer Your Soda Pop
Soda finds delicious redemption as the base of lip-smacking barbecue sauce.
Grilled Pork Spareribs With Soda Bottle Barbecue Sauce
Low and slow is more than just grillmaster jargon; it’s also an invaluable currency when it comes to grilling truly tender pork spareribs.
Spicy Cola Barbecue Sauce
The underlying notes of vanilla and nutmeg—found in Coca-Cola—are layered with piquant aromatics and tangy tomato ketchup to produce a barbecue sauce that's remarkably dynamic.
Ginger-Mustard Barbecue Sauce
This barbecue sauce recipe combines bright ginger and sharp Dijon mustard.
All A’s Spring Salad With Mahi-Mahi
A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.
Trini Callaloo
An equally simple and stellar dish, callaloo has variations across the Caribbean and its diaspora. This version from Brigid Washington subs collards and spinach for harder to find taro leaves.
Angostura Bitters, Beyond the Bar
The barkeep’s staple is a key ingredient in West Indies cooking. This twist on shepherd's pie shows why.
West Indies Shepherd’s Pie
This shepherd’s pie uses ground chicken and leans toward warming flavors, incorporating bright bursts of the tropics—ginger, habanero chile, lime—as well as aromatic Angostura bitters.
Green Seasoning Baked Cod
Herbaceous, aromatic, fresh, and—maybe most importantly—simple, this Trini-inspired recipe from Brigid Washington is just the cure for those January blues.
Coconut Brussels Sprout Gratin
Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides.
This Summer, Pour Your Rum on a Coconut Water Rock
Rum and a frozen coconut water cube is the entire recipe. Nothing more, nothing less.
Trini Stewed Eggplant
In Brigid Washington's home country of Trinidad and Tobago, this garlicky eggplant dish, known colloquially as baigan or melongene, isn’t considered a recipe because all it requires is a low flame, a handful of garlic cloves, a generous dash of curry powder, and eggplant.