Light up the barbecue for a quick-cooking fillet of sea bass, smoldered skin-crisp, then top with a watermelon and green tomato salsa that screams summertime.
For the most sustainable seafood option, reach for farmed striped bass and avoid Chilean sea bass at all costs. Want the recipe? Read more.
This recipe is very easy and makes a large quantity; all you need is patience, as it requires two to three weeks to develop flavor. It's an intriguing liquor with many contradictory qualities: it's sweet but not sugary, fragile yet pungent.
I enjoyed it with some Sprite for fizz and acidity, and a splash of pineapple-orange juice for sweetness. Interested in the recipe? Then read on.
- 100 things (other than banana bread) to make with bananas.
- 100 things (other than banana bread) to make with bananas. — Endless Simmer
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To round out the menu and add a punch of protein, I'll offer finger-licking-good lemony shrimp. Guests can grab each shrimp with skewers. To get these uncomplicated and fun recipes, read more
Pineapples have traditionally been employed in tropical fruit salads, where they complement the flavors of papayas, mangoes, and toasted coconut. But don't overlook a savory application. Combine the fruit with cucumbers, tomatoes, and herbs in a fiery Asian vinaigrette for a sweet-hot twist. Make it a full meal by adding shredded rotisserie chicken or garlicky grilled shrimp. Aching for a taste of the tropics? Decide whether to go the sweet or salty route when you read more.
Hit two birds with one stone — no pun intended — by cooking some sweet Spring asparagus in the oven along with the chicken. Serve it alongside pasta, potatoes, or brown rice. To have dinner ready in no time, read more.
It's a mousse, so it must be chilled and can be made up to two days in advance — which is ideal for any sort of entertaining. I'll serve it with a big bowl of beautiful ripe strawberries. To see the recipe, read more
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