Ingredients

Preparation

Peel and pit 1 ripe mango and cut into pieces. In a food processor purée mango with 1 1/2 tablespoons sugar and 1 teaspoon fresh lemon juice until smooth. Purée keeps, covered and chilled, 3 days. Drizzle purée decoratively onto plates.

This rice pudding features a brûléed top and a scoop of mango sorbet for brightness and as a nod to the classic sticky rice flavor.

Top slow-roasted sweet potatoes with tamarind concentrate, green chutney, fresh onions, tomatoes, and cilantro for a chaat-inspired appetizer.

Known as okayu, this Japanese comfort food will warm you from the inside out.

This rustic no-knead loaf gets subtle sweetness and perfect-PBJ potential by trading the usual water for apple juice.

A fancy-feeling dish that comes together in 20 minutes.

Cut steak into cubes and suddenly it transforms into a quick-cooking protein.

A fam-favorite, 30-minute dinner we have on repeat.

Canned purée delivers rich body and deep flavor, without the nonna-level cook time.