Lucinda Scala Quinn

Lucinda Scala Quinn
Did you know?

Although she lives in fast-paced New York City, many of Lucinda’s culinary affections lie in Jamaica. She travels to the island nation often to keep up with all that is new and exciting in the Caribbean.

Lucinda Scala Quinn
Lucinda's Featured Recipe
Vegetable Patties

Click here for recipe

Raised in a family of "foodies," it came as no surprise that Lucinda began cooking professionally at the age of 16. Over the years, she has worked as chef, caterer, cooking teacher and food writer.


Currently, Lucinda oversees the food group, which contributes to Martha Stewart Living Omnimedia' s media and merchandising business segments. Formerly the food editor of Martha Stewart Living Television, she is now a co-host of the Everyday Food cooking series on PBS.


Lucinda’s books include Rustic Italian Cooking and Authentic Jamaican Cooking. The latter was written prior to her joining Martha Stewart Living Omnimedia, and was re-released in April 2006.  


Lucinda lives in New York City with her husband and three sons.

Latest Recipes

Banana Cake

You can't go wrong with dessert for breakfast! This delightful and delicious recipe for Banana Cake can be served for brunch, dessert, or even a mid-day snack. This quick and easy recipe uses many ingredients that you likely already have on hand, too. You'll especially love the decadent crumb topping that is sprinkled on top of the cake batter before it is baked. This is one cake that will taste amazing when served with a cup of just-brewed coffee or tea, and will be the perfect end to almost any meal.

(1 Votes)

Beef Patties

The hamburger of Jamaica, a patty is the perfect snack or lunch. Layers of crispy dough enclose richly spiced meat. It is found on any ...

(1 Votes)

Vegetable Patties

Vegetable patties are not the ubiquitous “patty” known to Jamaicans. But over recent years, they’ve become popular throughout Jamaica. Th...

(1 Votes)

Johnny Cakes

Eaten with a traditional breakfast such as Ackee and Salt Fish, these cakes, originally called “Journey Cakes,” are served with meat and ...

(1 Votes)


Festival is a relative newcomer to Jamaican cooking. Not until about twenty-five years ago did it begin to pop up at Hellshire Beach, whe...

(1 Votes)

Rice and Peas

Every Jamaican household, rich or poor, serves this nutritionally complete one-pot meal. It’s the backbone of this island’s cuisine, henc...

(1 Votes)


This abundant, leafy green has a firmer texture and fuller flavor (not bitter) than spinach. It is the main ingredient in Pepperpot Soup ...

(1 Votes)

Pepperpot Soup

This soup is dominated by the mineral-rich leafy green known as callaloo, which is similar to spinach. It has its origin with the Arawak ...

(1 Votes)

Jerk Chicken

For takeout at a roadside jerk stand, servings of this slowcooked fast food come cleverly wrapped and placed in a white rectangular cardb...

(1 Votes)

Curry Shrimp

This recipe is from Erryll, a.k.a. Float, a.k.a. Cock Upon the Water, a fisherman down in Bluefields on the south coast. The recipe is si...

(1 Votes)

Coconut Shrimp

The nutty toasted coconut complements the shrimp flavor perfectly. This makes a great appetizer served with the spicy dipping sauce.

(1 Votes)

Jerk Sauce

The basis for righteous jerk barbecue is great sauce. Sauce varies among the experts, recipes are coveted and shrouded in secrecy, yet ba...

(1 Votes)
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