Mangos and coconut milk are meant for each other, and sticky rice is the icing on the cake. Try to get yellow-skinned “Manila” mangos if you can—the flavor is stronger and more acidic than the green and red-skinned South American varieties.
Think this drink is just a Bloody Mary with tequila switched for the vodka? Well, almost.
This summer soup is delicious cold or hot. While this recipe makes four servings, each just under one cup, you may want to double it.
If you have pink and yellow watermelons you can use some of each for a prettier result. I like the combination of basil and watermelon, but you can also use cilantro or mint.
I’ve always loved teriyaki burgers like the Banzai Burger at Red Robin. Their take is a little watered down compared to this version, which uses CaJohn’s Black Garlic Sauce, nanami togarashi seasoning, and Hawaiian sea salt and King’s Hawaiian burger buns to really stand out. Note that the slaw requires advance preparation.
Named after the zombie-like stilt character that prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard.
This recipe and others can be found in the 12-part illustrated series “A World of Curries.”