I love cooking with coconut milk. It has the perfect consistency for making vegetable dishes filling and rich and can be either sweet or savory. It’s also good for our immune, cardiac, and digestive systems. This recipe uses coconut milk as a base for cooking collard greens, a popular leafy green in West Africa, the American South, and many other parts of the African diaspora. Add in the butternut squash and you have an elegant, unforgettable dish that just might change the way you think about vegan food forever.
This recipe is a summer favorite from Chef Chris Wiliams of Lucille’s Houston. Chris marinates a whole side of fish, (on the half shell means skin-on, scales-on) for 10 minutes and then quickly grills it skin-side down. His marinade is where the magic comes in. It’s elemental with freshly-squeezed lemon juice, thyme, garlic and the earthiness of smoked paprika. He serves it with coconut rice and a slightly wilted collard green salad. It’s summer eating at its best.
Hot puddings are a great thing to make and eat in the cold weather, there is something so comforting and warming about them. Whether you enjoy this with cold ice cream, add more depth with some double cream, or just enjoy it on its own, this chocolate pudding has a lovely puddle of sauce at the bottom. The addition of cinnamon and cardamom would make anyone go for seconds.
The flavors of brown butter are incredible, adding a rich, nutty flavor to the simplest of dishes. To round out the richness of the brown butter sauce, the dish is paired with crispy panko breadcrumbs with notes of sesame and lime juice to add a beautiful brightness. This recipe combines bold flavors and simple techniques to create the perfect weeknight dinner to add to your repertoire.
Prawn Curry with Darkened Cinnamon
An˘duru kurun˘du saman˘ga issan kariy
My Ammamma used to say that you were already aged two on your first birthday, that wearing a bra really showed a lack of decorum, and that Jaffna’s famous crab curry should be cooked like meat. Look, we didn’t agree about everything, but on crab, or nandu, and I know everyone says this about their own granny, there just isn’t a greater authority. And of Sri Lanka’s hundreds of lovely curry recipes, Jaffna crab curry is widely regarded as our best.
One of the most popular recipes in The Green Roasting Tin is the Indonesian gado-gado: crunchy potatoes with an addictive peanut, coconut, and chili sauce. It occurred to me that the dressing, slightly adapted, would work beautifully with grilled corn on the cob —and joy, it did! This is now a summer staple.
The flavors of this ceviche were incredible, but what was most surprising was the burnt habanero chile oil drizzled on top. Its heat and bitterness cut through the bright and sweet flavors—it was at once sweet, spicy, and refreshing—in essence, everything I wanted at that moment.
INGREDIENTS
This flan, which is perfect for Thanksgiving, is almost like a crustless pie, but it’s much silkier than traditional pumpkin pie filling. My favorite part of the dessert is that it can be completely made ahead of time and refrigerated. In fact, the flavors meld together over a day or two and become even more complex. And at the holidays, its light texture is a welcome reprieve from all the richness that precedes it.