Throughout the centuries, the Caribbean's warm and welcoming islands have embraced many cultures and races, adopting and adapting the traditions, cuisine and cultural norms of its new residents. As a result, Caribbean food has emerged as an intriguing fusion of different flavors and ingredients. Sister chefs Suzanne & Michelle Rousseau's food offers a glimpse into this diversity of culture, race, and history that makes the islands of the Caribbean a fine place to savor beautiful landscapes, turquoise oceans, hot sunny days, warm sultry nights, urban cities, poverty, wealth, intoxicating music and fantastic food. Taking a walk down memory lane from Jamaica to Trinidad and back, the sisters explore how the flavors, tastes and food memories of their childhood influenced their unique cooking style, which combines tradition with modernity.

Two sisters : a Jamaican family story -- Caribbean kitchen 101 -- Fetin' time: light soups and snacks -- The ladies' lunch: salads and sandwiches -- Ciao bella: wicked pasta, island style -- Sunday suppers: roasts, stews and fixings -- Oxtail, my ass!: the classics, revisited -- Alfresco Caribbean: grill pan and coal pot cooking -- Our roots: ground provisions, side dishes and veggies -- Rise and shine: breakfast and brunch -- Sweet for my sweet: desserts and sugary snacks -- Brita: a little something extra.