This dish is delicious on top of some grains, alongside fish, or even as a burger topping.
We keep stalks of sugarcane in a galvanized bucket on the table in front of the wood-burning stove, using them to flavor a roast the way other restaurants might use a few sprigs of thyme or rosemary.
I first tasted this wonderfully fresh salad years ago in a Lebanese restaurant and then recreated my own version.
Beans so good you will want to eat them with your fingers, one by one.
This is a specialty from Surat in northwestern India. I am always drawn to the scent of a green papaya enhanced by nutty mustard seed popped in hot oil.