A piece of peel is often served as a garnish for espresso, so adapt the practice for black coffee. Here’s the drill:

1. Cut a piece of lemon peel.
2. Rub the pith around the rim of the cup to release the lemon oil, which is a lovely counterpoint to the bitterness of the coffee.
3. Place the peel in the saucer. (We actually eat our peel!)

The lemon oil doesn’t interfere with the flavors of quality coffee; and if the coffee needs something to make it taste better, voilà. It’s calorie-free, too.

Enjoy a twist with black coffee.
Photo courtesy euvs.org.

Get Mom a Kati for loose tea.
Photo courtesy TeaForte.com.

Tea Forte, makers of the prettiest tea bags in the world (see our review), manufactures equally lovely teaware. For people who enjoy drinking a large cup of tea from a handsome Asian-style cup (no handle), their Kati Loose Tea System may be the best new solution.

The nicely-designed Kati includes three pieces, a 12-ounce ceramic cup with a set-in strainer and sip top ($15.00).

The large tea strainer (which can be used for other straining needs) sets into a groove created by a cutout in the lid. That same cutout becomes the sip-top when the strainer is removed.

Our only wish—a small one—is that Kati came with a matching saucer to serve as a strainer holder—our habit is to take the cup to another room while the tea is still steeping. We have to bring a separate dish for the strainer. The lid can be used for this purpose; but then it isn’t available to keep the heat in.

• Learn all about tea in our Gourmet Tea Section, including how to brew the perfect cup of tea and our very informative Tea Glossary.

Add small-diced mango to your regular guacamole recipe. It’s a tasty new take on a classic.

If you’re concerned that some people won’t like the succulent, sweet accent, just add the mango to the perimeter of the bowl (as a garnish) instead of mixing it in; dippers can scoop it up or not.

Otherwise, mix the mango into the guacamole and see who’s first to guess what the flavorsome new ingredient is.

• Here’s a guacamole recipe from a top French Chef, Laurent Tourondel, of New York City’s BLT Market.
• The mango guacamole recipe would be great in this Guacamole Chicken Salad recipe.

Snazz up your guacamole with mango.
Photo courtesy Wikimedia.

[1] Prickly pears are also called cactus pears: They are the fruits of some varieties of cactus (photo © Mercato).

[2] The fruits growing on the cactus (photo © Frankie Lopez | Unsplash).

[3] A salad of romaine, fennel, cactus pears, apples, berries and almonds. Here’s the recipe (photo © Andy Boy).

[4] You can find prickly pear sorbet in Latino markets and elsewhere. Or you can make your own with this recipe (photo © Safeway).

Now that it’s May 1st, we’ve got four days to focus on Cinco de Mayo culinary tributes. For sure, we’ll bring on the salsa and the cocktails.

But first, here’s a fresh idea that may take some hunting: prickly pear salad dressing. The recipe is below.

Prickly pears are also known as cactus pears and opuntia. They’re the fruit of several species of cactus (most particularly, Opuntia ficus-indica and Opuntia tuna)—photo #2).

Check Latino and International markets for the fruit (or you can purchase them online from Melissa’s Produce and Mercato, for starters).

A popular food in Mexico, the fruits have been used both for food and medicinal cures since prehistoric times.

Prickly pears have a purple-red or green exterior with soft, ruby-red or golden-colored flesh and tiny, edible seeds.

 
 
HOW TO SERVE PRICKLY PEARS

 
Whatever you make, be sure to cut off the outer skin of the fruit before consuming it—you don’t want to ingest any of the small needles.
 
 
RECIPE: PRICKLY PEAR SALAD DRESSING

This vinaigrette becomes pink with the addition of prickly pear purée. Use it on green salads and fruit salads.

Thanks to Ida Rodriguez of Melissa’s Produce for the recipe.

While you’re at it, make refreshing prickly pear sorbet for dessert.

Ingredients For 1 Cup

 
Preparation

1. SHAKE all ingredients in a covered jar.

Since it’s springtime, for either lunch or dinner you can serve a bright, colorful and easy-to-make pasta dish that’s alive with fresh garden flavors, along with a green salad brightened with colors—orange grape tomatoes, blood orange segments and anything that catches your eye at the market.

Here’s a recipe for Pasta Primavera, a food fan favorite.

The recipe is from the Sable & Rosenfeld Elegant Entertaining Cookbook.

Pasta Primavera can be served hot or cold, with a crisp white wine or a light-bodied red.

And don’t forget crusty bread or garlic bread—worth the carbs!

• Find more of our favorite pasta recipes.

Your garden doesn’t have to be elaborate;
a patio with a planter will do. Photo courtesy Sable & Rosenfeld.