Mango adds a new taste dimension to cole slaw. Need help peeling a mango? Slice the top off the mango. Then holdat top and peel the skin in strips. | SUN-TIMES
Updated: June 8, 2012 9:05PM
Chile Pepper magazine is one of the best food magazines around that rarely gets enough love, in my opinion. Well-reported stories, great recipes, info I don’t see elsewhere. Beautiful photos that make me want to eat whatever’s in the picture, even if it’s not something I thought I’d want.
The June issue is its annual barbecue and grilling issue, which includes its picks of favorite BBQ places around the country (and Hong Kong!). Among their faves is a hometown talent: Sweet Baby Ray’s (249 E. Irving Park Rd., Wood Dale ; www.sbrbbq.com.
Here’s part of what it said about Sweet Baby Ray’s: “Founder Dave ... takes great pride in serving highest-quality barbecue, with a great variety of sides.”But back to the recipes. This month it has story with seven sides for every day of the week. The mango cole slaw strikes me as a dish that would be easy to take-along to any backyard parties this weekend. Check it out!