Chilled Zanzibar Spiced Tamarind and Ginger Cooler with Lime and Mint
Break the tamarind pulp into pieces and place it in a heatproof bowl. Bring 3 cups of the water to a boil and pour it over the...
Frozen Haitian Grapefruit and Coconut Cooler with Fresh Lime
Juice the grapefruits and strain the juice through a fine-mesh sieve to remove pulp and seeds, then chill it thoroughly — a wa...
No-Bake Bahamian Guava Cream Icebox Squares with Toasted Coconut
Line a 9x13-inch pan with parchment, leaving overhang on the long sides so you can lift the finished slab out cleanly. Serve...
Trinidadian Mango Chow with Lime, Cilantro and Scotch Bonnet
Choose your mangoes carefully — they should give only slightly when pressed. Fully soft mangoes will collapse into pulp the mo...
Moroccan Chermoula Grilled Sea Bream with Chilled Tomato Cucumber Salad
Make the chermoula: combine the cilantro, parsley, garlic, cumin, paprika, cayenne, olive oil, lemon juice and 1 teaspoon of s...
Chilled Korean Bibim Guksu Noodles with Cucumber, Pear and Gochujang
Whisk together the gochujang, rice vinegar, soy sauce, sesame oil, honey and grated garlic in a small bowl until completely sm...
Campfire Cast-Iron Honduran Baleada Skillet with Eggs, Beans and Crema
Build a campfire and let it burn down to an even bed of glowing coals — you want steady medium heat, not leaping flames. Set a...
Venezuelan Papelon con Limon: Iced Cane Sugar and Lime Refresher
Place the chopped panela in a heatproof jug and pour over the hot water, stirring until the raw cane sugar fully dissolves int...
Spanish White Sangria with Peaches, Grapes and Sparkling Citrus
In a large pitcher, stir together the white wine, peach schnapps, and sugar until the sugar fully dissolves. Serves 6 Ingr...
No-Bake Puerto Rican Coconut Tembleque with Toasted Coconut and Lime
Whisk together the coconut milk, cornstarch, sugar, and salt in a saucepan until the cornstarch fully dissolves with no lumps....
No-Cook Lebanese Watermelon, Mint and Halloumi Bites with Za'atar
Pat the watermelon cubes gently with paper towels so they hold the dressing rather than weeping juice everywhere. Serves 6 ...
Peruvian Tiradito: Chilled Sea Bass in Aji Amarillo Lime Leche de Tigre
Chill four serving plates in the freezer for 15 minutes so the fish stays cold from first slice to last bite. Serves 4 Ing...
Chilled Vietnamese Rice Vermicelli Bowl with Herbs, Peanuts and Lime
Bring a kettle or pot of water to a boil and pour it over the rice vermicelli in a bowl; soak for 5 minutes until tender but n...
Campfire Cast-Iron Costa Rican Gallo Pinto with Fried Eggs and Avocado
Set a large cast-iron skillet over a bed of glowing campfire coals or a griddle grate, and let it heat until a drop of water s...
Chilled Egyptian Hibiscus Karkade Cooler with Mint, Lime and Honey
Combine the dried hibiscus flowers with the cold water, cinnamon stick and cloves in a large jar. Serves 6 Ingredients ...
Frozen Fijian Pineapple and Ginger Rum Slush with Fresh Lime
Steep the grated ginger in the simple syrup for fifteen minutes, then strain out the solids and keep the sharp ginger syrup. ...
No-Bake Dominican Passion Fruit Cream Cups with Toasted Almonds
Toast the sliced almonds in a dry pan over medium-low heat for three minutes until golden, then set them aside to cool. Serv...
Fresh Malaysian Rojak Fruit Bites with Tamarind and Crushed Peanuts
Whisk the tamarind paste with the palm sugar and warm water until you have a smooth, pourable syrup with no lumps. Serves 6 ...
Chilled Ecuadorian Shrimp Ceviche with Tomato, Red Onion and Orange
Bring a pot of salted water to a boil, drop in the shrimp for ninety seconds until just pink, then immediately plunge them int...
Chilled Cambodian Green Mango Salad with Peanuts, Herbs and Lime
Whisk the fish sauce, lime juice and palm sugar together until the sugar fully dissolves into a glossy dressing. Serves 4 ...