July/August 2016

Hailing from England, a fool is a custard-based dessert mixed with cooked fruit. Here, we substitute coconut cream and crème fraiche for the custard and stir in lightly sweetened cherries. Layered with fresh nectarines, this is one of the easiest and prettiest desserts you can make.

Coconut milk and fresh basil lend Thai-inspired taste to this all-American classic.

Juicy peach breaks down into a luscious sweet sauce for chicken thighs in this rustic dish. To easily peel the peach, score an X in the bottom of the fruit and blanch it in a saucepan of boiling water until the skin begins to loosen, about 30 seconds. Transfer the peach to a bowl of ice water to chill; use a paring knife to peel away skin.

Cooking lean fish in parchment packets is a great way to keep the moisture (and flavor) in, so you can say goodbye to dry, overcooked fillets. Sole fillets are thin, flat and firm, which means they roll up easily into all-in-one bundles.

Skip the bottled chile sauce – you can easily make this Thai-style sauce at home with its sweet, sour and spicy notes.

Mango and beet add sweetness without overwhelming the delicate flavor of crab in this roll with fresh mint leaves.

Instead of a peanut dipping sauce, try our nutty cashew sauce with a kick of heat, sweetened with just a touch of coconut sugar.