Chef Troy Levy

The caramelized flavor of grilled pineapple is a mouthwatering treat all on its own; basted with a maple-jerk sauce and served alongside mint-infused mango nice cream, it’s a party-worthy dessert. Fresh mint gives the mango nice cream a blast of fresh flavor that complements the sweet taste of the mango and the spicy jerk seasoning. […]

This herbed quinoa from Jamaica-born Chef Troy Levy is excellent served with Levy’s scrumptious 4-Bean Ital Stew or any other stew. It’s also great as a base for a quinoa salad, or simply served as a side dish. Fragrant with fresh thyme and cooked in vegetable broth, the quinoa takes on a rich, earthy flavor […]

Ital stew is a classic one-pot Jamaican dish from the Rastafarian faith, made with root vegetables cooked in coconut milk. This extra-hearty version from Chef Troy Levy includes a medley of four beans, taro root, sweet potato, and calabaza squash. You’ll need to soak the beans overnight, so get those going the night before. It’s […]

When Chef Troy Levy was growing up in the hills of Glengoffe, Jamaica, he kept cool by eating water-packed fruits and vegetables, which inspired this stunning tropical fruit salad. Sweet watermelon combines with juicy papaya, crisp cucumber, and tangy pomegranate seeds to create a drip-down-your-chin-delicious salad that’ll wow any crowd. A lemongrass-infused ginger-lime dressing lends […]

Jamaica-born Chef Troy Levy serves up a taste of the healthy plant-based Rastafarian cuisine known as ital with these scrumptious jerk-seasoned mushroom kabobs. A fresh and colorful mango salsa adds a divine juicy element to the meal, with Scotch bonnet chile (or habanero) adding intense spicy flavor; if you prefer less heat, use it sparingly, […]