Recipes By Priya Krishna and Cathy Lo
2 recipes found
Jicama Salad
At the Brooklyn Mexican restaurant, Cruz del Sur, practically every table has this salad on it. Why? It tastes as refreshing and vibrant as it looks. The key to its greatness comes from Tajín, the mildly spicy-tangy chile-lime salt that goes into the dressing (double the batch, trust us) and also gets sprinkled on top of the finished salad. Tajín and fruit are a classic sweet-salty combination in Mexican food, but bringing herbs, chiles and vegetables like jicama and cucumber into the mix make it even better. At the restaurant, the chef Hugo Orozco varies the herbs and flowers seasonally. He also recommends adding a few slices of perfectly ripe avocado on top, if you have access to them.
Coconut Laddoos
These round treats are a coconut lover’s dream — and best of all, they’re just three ingredients. Coconut laddoo is a type of mithai, or sweet, typically found in South Asian shops and served for celebratory occasions. While many types of mithai are milk- or nut-based, this one lets the coconut do all the talking, and a little bit of cardamom provides a floral edge. This particular variety is a crowd favorite at Jayasri Sweets in Herndon, Va., and the recipe comes from the shop’s owner, Jayasri Gampa. This recipe works best with fresh coconut (frozen is fine); dried coconut doesn’t have enough moisture for the mixture to hold together.