Sitting in my kitchen back in London with the holiday blues, I devised this recipe as a way of transporting me back to the exotic, calming world that is Sri Lanka’s southern coast.
Gather up everything there is to love about Vietnamese food and put it in one dish and you'd probably have this salad.
Shrimp are such little flavor sponges; just a short plunge in this Caribbean-feeling marinade, and they become vivid, spicy, and bright. I love toothsome Israeli couscous, and toasting the little pearls takes these beads of pasta to a whole new level. Pairing it with mango and zucchini, which I cut in big slices and grill before dicing, brings juicy sweetness to the party.
Crisp jicama and unripe mango with hot chile and lime are naturals together. And in a salad they refresh like nothing else.
When my younger sister was on a no-beef kick, her husband, Ben, created these awesome burgers. Even staunch beef lovers are happy to eat these, and once you try this chutney, you'll never want ketchup on a burger again.
When this roll comes together, it's almost like a stained glass window. You can see the shrimp, mango, and herbs through the thin rice paper wrapper.
This is one of the most sensual desserts I know. It's a cross between soft ice cream and rich custard. Serve it with dicings of ripe mango.
Raspberry Coconut Popsicles