Global Cuisine

On the quest to bake the perfect scone, I've baked batch after batch of flat, hard, and dry scones. But as the saying goes, the third time's the charm. On my third try I created the fluffiest, most tender, high-rise scone. I have a great love for scones. Some of my best memories have been made while eating scones over tea with friends. I love them spread with clotted cream and jam. I remember the first time I had a scone was at the Orangery in Kensington Gardens in London. A group of us had the full English afternoon tea treatment with cucumber sandwiches, pots of the best tea from India, scones, and other tea cakes.

Typically scones are made plain or with sultanas, which are what the British call raisins. But any dried berry or chopped dried fruit works well. I especially love currants, cranberries, golden raisins, or chopped apricots. Chopped nuts also work well. Spices such as ground cinnamon, ginger, or cardamom lend a festive touch. Lemon or orange zest in the batter adds a nice citrus fragrance. Whatever combination you choose, scones are always well received around the holiday time. They make an ideal offering for whenever family or friends stop by to visit. Best of all they can be whipped together in minutes.

I was recently asked by Heinz 57 Sauce and the folks at Good Bite what my favorite “flavor twist” was. They wanted to know what simple addition could be made to meals that would take them from simple to special. The answer was easy – Smoked Paprika.

Smoked Paprika, Pimenton de la Vera or Pimenton Ahumada comes from Eastern Spain. The red peppers are gently dried with smoke, usually from oak, before being processed into paprika. You can find it at fancy food markets, on-line and even in the spice rack at the supermarket. In fact, a McCormick rep told Bon Appetit Food Editor Sarah Tenaglia, that their jars of smoked paprika were one of their hottest sellers. So, I guess I’m not the only one who likes to add zip to dishes with Smoked Paprika.

The Spanish varieties, available in little tins, come in dulce – sweet or mild, and picante – hot. If you like things spicy, go for the picante, but a little cayenne pepper can be added to the dulce for the same effect. The tin pictured was a gift from my friend Pierre, who just returned from a trip to Spain.

This hot weather has had me craving countless summery foods and refreshing drinks, more than I can count. To keep cool I've been snacking on fruit and drinking iced teas and smoothies. Recently I was reminded of the popularity of mangoes while walking in the city on an extremely hot day. Everywhere I noticed vendors selling mangoes carved into flowers. I couldn't help but feel transported to South America where that custom is prevalent. Mangoes are a celebrated fruit throughout the world with hundreds of varieties grown in tropical climates, particularly in India from where they originate. Mangoes can be enjoyed as desserts and snacks or in savory dishes like Indian chutneys and pickles. But one of the most popular ways to enjoy a mango is with a lassi, a traditional Indian yogurt smoothie.

Lassis are very popular in India, where there are both sweet and savory versions with some including spices. Mango lassis are more common outside of India and are specialties of Indian restaurants. I always order one at any Indian restaurant because the yogurt always helps cool off my taste buds by counteracting the heat of the spicy Indian dishes. But even when I'm not eating spicy food, I still crave a refreshing lassi. It's very quick and easy to make right at home.

Peas are one of my favorite vegetables to grow. Just plant them near something they can attach to and watch them emerge from the earth, their tendrils climbing and clinging, eventually bearing bulbous pods filled with green pearls. I grow two varieties: classic shell peas and sugar snap peas, which I use mainly for stir-frying. But I love them raw too. They make a nice addition to a salad. Every now and then I'll pluck one from the bush and nibble on it while I'm out and about in the garden. Snap peas are crispy, sweet, and completely edible, pod and all. For me peas are the harbingers of spring going into summer.

This stir-fry recipe features sugar snap peas paired with tender pork, all enrobed in a Thai-style sauce that is sweet, spicy, and savory. Chicken or beef would also work wonderfully well in place of pork. To round out the dish, Jasmine rice simmered in coconut water makes a nice match. The sweetness of the coconut counterbalances the heat of the chile pepper. It's also lower in fat than coconut milk but just as flavorful. This simple and healthy stir-fry comes together in literally minutes, making it ideal for a quick meal for one hearty eater or two dainty ones.