Food Recipes 8 Nina Compton Recipes Combining the Flavors of New Orleans and the Caribbean Nina Compton pushes the boundaries of regional New Orleans cuisine with her native Caribbean island vibes for unparalleled flavor. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Updated on November 3, 2024 Close Photo: Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely If you don't already know the flavor-packed world of 2017 F&W Best New Chef Nina Compton — from her successful stint on Top Chef Season 11 to her New Orleans restaurant Compère Lapin, where she won the 2018 James Beard Award for Best Chef: South — consider this your delicious introduction. Compton grew up in the tiny island nation of St. Lucia in the eastern Caribbean before heading to New York to attend the Culinary Institute of America. After spending time in the kitchen with star chefs like Daniel Boulud and Scott Conant, she moved to New Orleans and opened Compère Lapin in 2015, where, in the words of former F&W editor in chief Nilou Motamed, "she has been crushing it with this sexy combination of bayou and Caribbean, all with the flair that only she can provide." Experience that flair for yourself at home with this collection of Nina Compton recipes. 01 of 08 Jamaican Pepperpot Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Featuring vegetables pureed with a ham-and-lemongrass-infused seafood stock and topped with pillowy semolina dumplings and shrimp, this stew is satisfying for a Sunday meal or great for a dinner party. Go the extra mile and make the optional bonito butter to serve it up as Compton does at Compère Lapin. Get the Recipe 02 of 08 Curried Pumpkin and Buss Up Shut (Paratha Roti) Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Fresh habanero chiles add a touch of fruity heat to the chunks of tender pumpkin and softened callaloo leaves in Nina Compton's seasonal curry. It's served with a crinkled, buttery roti to sop everything up. Get the Recipe 03 of 08 Smoked Ham Hock and Lentil Soup Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell When the weather starts to cool, Nina Compton knows it's time for this soothing, hock-stocked soup, rich with okra and laden with lentils. Ginger and lemongrass bring an aromatic note of Compton's childhood in St. Lucia, while local okra beckons her back to her now-chosen home in New Orleans. Get the Recipe 04 of 08 Lemon-Buckwheat Shortbread Victor Protasio Lemon filling highlights the nuttiness of buckwheat flour in these shortbread cookie sandwiches from James Beard Award-winning chef Nina Compton, who uses Bellegarde Bakery’s stone-ground flour. Get the Recipe 05 of 08 Tuna Tartare with Coconut and Jerk Peanuts Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely This bright, lively tuna appetizer is dressed in a tangy sauce that melds the bold flavors of fish sauce, tamarind, and coconut. Jerk-seasoned roasted peanuts add a subtle warmth and crunchy contrast. Get the Recipe 06 of 08 Braised Pork Shanks with Grilled Peach Salad Abby Hocking / Food & Wine Nina Compton lived in Jamaica for a few years and created this jerk-style rub, which she uses here on meaty pork shanks before slowly braising them in the oven. For balance, she serves the rich shanks alongside a summery grilled peach salad. Get the Recipe 07 of 08 Rosemary Chicken with Corn and Sausage Fricassee © Con Poulos For juicy, flavorful chicken, Nina Compton soaks her drumsticks in a simple brine for 45 minutes before she grills them. Olive oil, garlic, rosemary, lemon zest, and crushed red pepper are combined for a bright, fresh marinade. Feel free to swap out the veggies in the fricassee according to the season. Get the Recipe 08 of 08 Snapper Escovitch Bobby Fisher Nina Compton's delicious take on Jamaican escovitch combines the classic crispy pan-fried fish with a sweet and spicy pepper sauce. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit