By CASSANDRA LANDRY | December 12, 2012

Since 2006, Jamaica-born chef Patricia Kiernan has brought locals a taste of the Caribbean with her Weymouth catering business, Stir It Up. Now home cooks can get in on the action: this year, she unleashed her small-batch Caribbean Pepper Jellies, sweet and spicy numbers that pack explosive flavor without scalding your taste buds. Highlighting the elusive zing of Scotch bonnet peppers, they come in three flavors: original, orange mango, and lime zest (our personal favorite). Kiernan just unveiled a gift-wrapped holiday trio ($20), should you wish to spread it around. Or save it for yourself: slather it on your morning bagel with cream cheese, use it as a spicy and subtle base for stews, or nibble it out of the jar if you're so inclined. We definitely were. Order online or find a local retailer at stiritupcuisine.com.

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ARTICLES BY CASSANDRA LANDRY

DIY DRINKING: HOUSE-MADE INGREDIENTS ARE RAISING THE BAR | March 12, 2013
"When I moved to Boston," UpStairs on the Square bar manager Augusto Lino explains, "it was uncommon for bars to have anything house-made beyond a large container of vodka filled with pineapple on the back bar."

FRESH BLOOD: MEET BOSTON’S NEW CULINARY MUSCLE | February 21, 2013
Whether behind the line of a critically acclaimed kitchen, holed up in a basement pumping out some of the best nosh in the city, or braving Boston’s pothole-filled roads to bring you ass-kicking bites, these chefs are fast becoming ones to watch.

THE STEEP ASCENT OF TEA CUVÉE | February 13, 2013
We've all been told that once upon a time, angry Bostonians dumped three shiploads of English tea in the harbor to protest taxes, but let's be real here — it was probably just really shitty tea, and they were doing what any of us would do when continually plied with subpar beverage choices.

BEE’S KNEES TAKES FLIGHT: CHEF JASON OWENS READIES HIS GOURMET GROCERY | February 04, 2013
"There was a bit of a setback with the wood for the floors," Jason Owens says, a facemask hanging from his neck and a trucker hat perched on his head, his easygoing Nashville drawl rising above the sound of electric saws.

THE CHALLENGE? TURN VALENTINE’S CANDY INTO HAUTE CUISINE — NO DESSERTS ALLOWED | February 04, 2013
As adults, we find ourselves missing those halcyon years when Valentine's Day was just a Halloween knock-off with no pressure and lots of processed sugar.