Stories / Recipes

Recipes: A Taste of Paradise

Anya Hoffman

Anya Hoffman

January 20, 2015


Barbecued Shrimp with Pineapple Chutney

Treat yourself to a staycation with a menu inspired by some of our favorite tropical locales. Serve with a light ale or the fizzy mango–mezcal paloma featured below.

Paloma de Mango y Mezcal

Mezcal, mango purée, and a hint of cilantro enhance the paloma, a popular Mexico City cocktail finished with a splash of grapefruit soda.

Kokonda (Coconut Ceviche)

This spicy coconut ceviche from Montego Bay looks beautiful served on a piece of fresh coconut or in a martini glass.

Barbecued Shrimp with Pineapple Chutney

A flavor-packed barbecue sauce and grilled pineapple chutney bring heat and sweetness to this shrimp dish, which can easily be prepared on a grill pan or in the broiler.

Hawaiian Vanilla Tapioca Pudding with Crème Anglaise

JBF Award winner George Mavrothalassitis of Chef Mavro in Honolulu gave us the recipe for this impressive, island-inflected dessert.

Anya Hoffman is a freelance writer and contributing editor at the James Beard Foundation. Find her on Twitter.

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