Whenever Champagne or Ataulfo mangoes are in season, I make Thai sweet sticky rice and mango, mango & rice tart, or the pavlova-inspired mango meringue tart with sweet coconut cream.
When the Tommy Atkins mangoes are all I can find, I make this jam. Continue Reading →
As summer is ending, some of you might be looking for ways to use the red peppers from your garden.
You could use them to make Thai sweet chili sauce. Or homemade Thai Sriracha, perhaps? Other than those, there is this jelly version of Thai sweet chili sauce. The Thai sweet chili jelly recipe can be found on this week’s installment of My Thai, my cooking column on Serious Eats.
Apple season is about to begin in North America. And you know what that means: we’ve officially entered a period in which strawberries become mediocre. I wouldn’t recommend that you do anything to strawberries when they’re at their peak, but at a time like this, I think this kind of intervention is appropriate.
This makes a great topping for ice cream, pancakes and waffles, cake, plain panna cotta, etc. The mixture keeps for a week, refrigerated and in an airtight container. Continue Reading →
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