Millionaire’s shortbread bars are always really good, but these add a little tamarind to give them just a little bit of a sour note to offset all the sweetness. Closely based on a Food and Wine recipe, you could really just use any millionaire’s shortbread recipe and just add a few tablespoons of tamarind to…
Cashew-Curry Brittle
This is a quick an easy candy recipe from Bon Appétit that all but the most food-risk-averse people would like. The curry powder adds a very subtle flavor to offset all that sugar. I actually used dark corn syrup in this batch to good effect, if that’s what you have in the house, go head…
Mango Pudding
This is such a simple, yet delicious dessert. It’s actually the perfect end to Thai- or Indian-style dinner. Make sure to use large, ripe mangos, and to make this vegan, just use agar agar powder (made from seaweed) instead of gelatin. It’s about a one-to-one ratio agar agar to gelatine. This recipe makes enough for…
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