Purchase green mangoes while still firm, and use them before they ripen. Enjoy them julienned and lightly dressed in a salad with a salty and spicy sauce, served alongside protein such as grilled pork, chicken, or tofu. Just for comparison purposes, why not serve a fruit salad with sweet mango for dessert? Enjoy both mango preparations when you keep reading.
But Italian chef Chris Cosentino takes panzanella in a different direction by putting a dessert spin on it with Summer stone fruits and a luscious zabaglione flavored by Moscato d'Asti. The result is a lighter, fresher version of bread pudding. Can't decide between a sweet and savory bread salad? Then make both. For the recipes, 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.
Making banana pudding is as easy as whipping up some instant pudding and adding bananas, Nilla wafers, and Cool Whip. Even the slightest homemade spin on this classic American dessert will wow guests at a Memorial Day barbecue or Summer soiree.
Curious as to how complicated banana pudding can get, I happened upon a brilliant bourbon-spiked recipe with glazed pecans and homemade sponge cake. Or, you can kick it old-school with something closer to the original Southern variety, courtesy of Paula Deen. To get both recipes, read more
On one side of the table, we'll serve the Swiss crowd-pleaser, made with a mixture of emmentaler, gruyere, and raclette cheeses for a perfect pairing with crusty baguette. On the other side, guests can indulge in a classic chocolate version, served with pound cake and strawberries, made all the more rich with vanilla and heavy cream. Looking for a surefire way to appeal to cravings both sugary and salty? Then keep reading.
While one of my fellow editors enjoys a leisurely meal on her front patio this Mother's Day, I'll be celebrating with classic breakfast food: waffles. Since I hate choosing between sweet and savory dishes when out to brunch, I'm going to eliminate the choice on Sunday and serve breakfast options that satisfy a penchant for both sugar and salt.
We'll begin with waffles served the traditional Belgian way, sprinkled with confectioner's sugar. To up the ante, I'm also including freshly whipped cream and strawberries to top them off. And before any palates suffer from sweet fatigue, I'll bring in a savory version, studded with chives, rosemary, and grated Parmigiano-Reggiano, then topped with irresistible bacon and poached eggs. Envious? Stun your mom with the same choices when you 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.