Spiced Mango By the Bag

Spiced Mango By the Bag

In Hispanic communities across the U.S., street vendors selling snack-sized bags of peeled and sliced fresh mango are a common sight. For $1 or so, customers get a bag and their choice of toppings squirted or sprinkled on. The options at our favorite East Boston vendor—who sells the mangoes from the back of his pickup truck—include toasted and ground pumpkin seeds (pepitas), lime juice, salt, ground cumin and a variety of hot sauces. We go all in and ask for a bit of everything. To make your own, peel, pit and slice a mango, then cut into bite-size chunks. Drizzle with lime juice and hot sauce, then finely grind 1 tablespoon toasted pumpkin seeds, 1 teaspoon ground cumin and ½ teaspoon kosher salt in a spice grinder. Sprinkle over the mango.

A Fresh Way to Sip

In Argentina, the national drink is yerba mate tea, a viscous beverage customarily brewed in a gourd drinking vessel. Traditionally, the tea leaves are not bagged, so people sip the drink through a bombilla, a metal straw with a filter at the end that keeps the leaves from being sucked up. We bought several bombillas at markets in Buenos Aires for a few dollars and found they work as well for chilled infused waters. Numerous styles are available on Amazon starting around $7 for sets of two.

A Fresh Way to Sip
​A Quick Fix for Grilling on the Go

A Quick Fix for Grilling on the Go

Grilling season in drizzly Scotland is brief, but during a recent visit to Edinburgh we noticed that locals have a good solution for making the most of unexpected sunny days. Grocery stores sell small disposable grills made from foil baking pans and a thin but sturdy wire mesh grate. The grills come filled with easy-light, low-smoke charcoal that heats in minutes and can cook for about an hour. They store easily and travel well for an impromptu afternoon in the park or at the beach. Amazon sells similar grills for about $15.

Rice Gets More Robust

Even when perfectly cooked, rice can be a letdown. Its singular flavor and one-note texture mean it relies almost entirely on other ingredients for interest. That’s one reason we’re fans of Nishiki Seven Grains Mix, a blend of brown rice, sweet brown rice, red rice, buckwheat groats, quinoa, black rice and millet. All that variety delivers a pleasant mix of texture and a nutty, slightly sweet flavor. Cooked on the stovetop, the mix is ready in about 40 minutes. We enjoy it as is, or tossed with butter or ghee and fresh herbs. It also makes an excellent rice bowl topped with roasted vegetables and a poached egg.

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Christopher Kimball's Milk Street – Recipes – ​Sardinian Marmalade

Sardinian Marmalade’s Savory Side

In Sardinia—an island off Italy’s western coast—tender artichoke hearts often are combined with citrus to create deliciously bittersweet compotes to serve with cheese and cured meats. We tasted our favorite version— finely chopped artichokes blended with orange marmalade—at Disigio Wine Bar in Cagliari, the island’s capital. The meaty, slightly briny artichokes and brightly sweet orange were the perfect pairing for Sardinia’s crumbly pecorino Sardo cheese. To make your own, drain and finely chop a 15-ounce can artichoke hearts,then simmer with 1 cup orange marmalade for 10 minutes. Off heat, stir in 2 teaspoons lemon juice and ½ teaspoon ground black pepper. Cool until thick and jammy. Serve with cheeses, breads and roasted meats. Covered and refrigerated, it keeps for three days.