These delectable chicken skewers, bold with the spicy flavors of a jerk marinade, get a cooling counterbalance from a cucumber-grape salsa served alongside. Scott Suchman for The Washington Post; food styling by Lisa Cherkasky

One of the most memorable meals I’ve ever had was jerk chicken served in a foam takeout container. While vacationing in the Cayman Islands, I got a tip about a woman who sold meals that she’d make in her home kitchen and that her son would deliver. Her food was famously good, and her specialty was jerk chicken — I called her right away.

A friendly young man with a sparkling smile brought the food to our designated meeting spot — a dock with a shaded picnic table and a mesmerizing view of the sea. Boy did that meal live up to its promise! When I opened the clamshel

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