This summer, liven up your plate and your palate with these fresh, delicious, and fabulously filling concoctions from new cookbook, Around the World in 120 Salads—a global tour of the planet’s tastiest greens, grains, and proteins.
This easy-prep dessert is a marriage of Italian (ricotta) and English (lemon curd)—a little like Giancarlo and me. It’s ideal in summer when raspberries and red currants are in high season and bursting with sweetness. You can either make your own ginger cookies or buy your favorite brand to crumble over the top.
Inspired by a Mexican salsa, this salad goes great with anything grilled. Lightly blackening the corn transforms bland kernels into caramelized nuggets reminiscent of homemade popcorn, imparting a sweet, nutty flavor. Tip: Before squeezing the limes, put them in the microwave for 15–20 seconds for easier juicing.