Keon K. Nickie learned to cook by watching three of the wonderful women in his life: his sister, mother, and grandmother. “I started at a tender age, 7 or 8,” says the former Dallas Black Dance Theatre member, who now works as the artistic assistant for DBDT’s second company,­ Encore! Growing up in Arouca, Trinidad and Tobago, Sunday meals were a highlight of the week, and macaroni pie was always on the menu. “We’d have it with fried rice, stew chicken, potato salad, and callaloo [Caribbean stewed greens],” says Nickie, who, since moving stateside for college, has continued the tradition by making macaroni pie nearly every Sunday. Now, he invites friends over to share the fruits of his labors.