When it was recently suggested that I do a story on foods that help us get through the winter doldrums, I immediately wiped my greasy fingers on my paper towel napkin, adjusted the waistband on my sweatpants, set aside the 1/10 that remained of the artichoke dip I had decided was my dinner, and wondered, “Why did I just eat that? What compelled me to make a rich, gooey, fat-laden dip for a meal?”
Asian-Style Mango Coleslaw With Sesame and Lime
These first two recipes are from the cookbook of a restaurant in Phnom Penh called Friends. It was begun as a way to help homeless children learn a trade and is still operated by teenagers.
2 mangoes, not too ripe, peeled and shredded
1/2 medium-size Chinese cabbage, shredded
1 red pepper, thinly sliced
1 medium cucumber, peeled, seeded, and thinly sliced
1/2 red onion, thinly sliced