Gather up everything there is to love about Vietnamese food and put it in one dish and you'd probably have this salad.
Shrimp are such little flavor sponges; just a short plunge in this Caribbean-feeling marinade, and they become vivid, spicy, and bright. I love toothsome Israeli couscous, and toasting the little pearls takes these beads of pasta to a whole new level. Pairing it with mango and zucchini, which I cut in big slices and grill before dicing, brings juicy sweetness to the party.
Crisp jicama and unripe mango with hot chile and lime are naturals together. And in a salad they refresh like nothing else.
When my younger sister was on a no-beef kick, her husband, Ben, created these awesome burgers. Even staunch beef lovers are happy to eat these, and once you try this chutney, you'll never want ketchup on a burger again.
When this roll comes together, it's almost like a stained glass window. You can see the shrimp, mango, and herbs through the thin rice paper wrapper.
This is one of the most sensual desserts I know. It's a cross between soft ice cream and rich custard. Serve it with dicings of ripe mango.
Raspberry Coconut Popsicles