tropical

Despite a brief tenure as a bartender and a fascination with cocktail culture (and consumption), I've always been a bit apprehensive when it comes to venturing into the world of tiki cocktail creation, since many of these tropical tipples owe their complex flavor to a laundry list of ingredients. Thankfully, the Mai Tai — a rum-forward stunner — is comparatively simple, clocking in at a mere four ingredients, and has quickly become a staple in my home bar repertoire.

Even more crucially, this classic Polynesian recipe is dangerously quaffable — watch out; it packs a real punch — perfectly suited to Spring's warmer weather, and a solid choice for toasting to Sunday's Mad Men premiere thanks to its retro styling. Get the recipe and follow suit.

Ever since I caught sight of the Obamas' holiday digs in Hawaii, I've been desperately missing the tropics, and all the sun, surf, and superb eats that go along with it.

So over the weekend, while the West Coast enjoyed record highs, I sat back in some new shades, ate up the 70-degree weather, and guzzled a good-for-you cocktail that felt like a mini island vacation.

I can't take credit for the idea (that goes to New York's Rouge Tomate), but this brilliant drink is one part healthy smoothie, one part fizzy spa cocktail, and all parts equatorial. Want to enjoy a glass, too? Then read more.

While on the island of Maui, I took full advantage of the fact that papayas were local and in season. One morning, I enjoyed the melonlike fruit for breakfast in a straightforward tropical medley, with other South Pacific favorites like passionfruit and starfruit; now, I'm longing to dress it up slightly, perhaps with some cacao nibs and hazelnuts for crunch.

The fruit could've just as easily been shaved or shredded into a savory Southeast Asian salad. Much like mangoes, the papaya can be enjoyed unripe, and adds crunch and sweetness in a toss with fish sauce, dried shrimp, and garlic in the Thai salad known as som tam. Get the recipe for either when you read on.

What do you do when you have spinach and shrimp left over from savory Greek shrimp skewers? The key to not tiring of repeat ingredients is to steer your meal in an entirely different culinary direction. Take a hint from ripe, in-season mangoes, and use them to build on a tropical theme. Sauté shrimp in lime juice, garlic, and cayenne for a little Latin spice, then coat them in a sunny-themed cilantro and mango purée to offset the heat. With lime-pickled onions adding some acid and bite, you've got a plate of brand-new, exciting flavors. Make this tonight when you keep reading.

Who says an affordable meal has to be boring? This recipe for coconut mango chicken proves that exotic doesn't always mean expensive. For just under $10, you can feed four people with an exciting chicken preparation. Simply simmer boneless breasts in a mixture of coconut milk and chicken broth. Add chunks of fresh mango and serve with a side of black beans. Voila! Not your regular weekly chicken, but still a dinner that's quick, uncomplicated, and most important, scrumptious. To get the recipe, read more

Fancy flame-broiled flavor? Then throw some skewers on the grill for dinner, and soak up a little evening sunshine while you're at it. Enjoy the fruits of your labor by topping those grates with chunks of tropical pineapple. Naturally sweet pineapple caramelizes when exposed to high heat, making it a prime candidate for a grilled dessert with other sweet tropical fruits such as banana. But don't stop at dessert; the fruit also lends sweetness to a supper of sweet-and-hot Caribbean seafood skewers. Make the most of your pineapple on the barbie when you keep reading.

These days, pineapples are available year-round at the store, so you may not know that they're actually at their peak between the months of March and July. The best way to enjoy these tropical fruits? Skip the can and select the largest, plumpest specimen you can find, preferably one with a little give. Trim and cut it — then savor its succulence with a fresh fruit salad.

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.

After a week of obsessing over Singapore slings, pineapple-bacon trail mix, and all other things tiki, I still had tropics on the brain — so for my aunt's birthday, I decided to bake Martha Stewart's pineapple-coconut loaf.

I recently found out, however, that my aunt and uncle have been watching their waistlines, so I decided to give it a bit of a calorie and sugar makeover. I cut the sugar in the recipe down, suspecting it'd go unnoticed — and sure enough, it did. And instead of using regular sour cream, I used light sour cream I had on hand, although low-fat plain yogurt would work just as well.

The result was an ultramoist, fruit-studded treat. Of course, if you aren't in the mood to feel guilty about your dessert, it tastes just as great topped with a scoop of coconut ice cream and caramel sauce. For the recipe, read on.