Let’s call a cookie “tropical” when it includes mango and macadamias. OK?

The “Tropical Mango Oatmeal Cookies,” from Wild Wild Whisk, are lovely. They bake into soft oat cookies with mangoes (not raisins) and macadamias (not almonds). Changes in my cookie pace, and that’s why I’m here.

I soaked my mango bits in hot tap water -- while my butter softened -- until their texture was like softened raisins. I chopped my macadamias in the food processor. I zested my lime.

Using a ¼-cup scoop, I shaped 16 cookies onto baking sheets, which I chilled while the oven preheated. I baked these cookies for 18:30. Nice.

Next time, I’ll commemorate my recent visit to Los Angeles (see Guelaguetza) with the “Oaxacan Green Mole with Chicken,” from the March/April 2019 issue of Milk Street. Come back to my site next week, to see how this goes.

Oaxacan Green Mole with Chicken
Milk Street, March/April 2019
4 servings

2 lbs. boneless, skinless chicken thighs, trimmed and halved
Kosher salt and ground black pepper
Seven 6-inch corn tortillas
1 qt. low-sodium chicken broth
4 medium garlic cloves, peeled
2 medium tomatillos, husked and halved
1 poblano chili, stemmed, seeded and quartered lengthwise
1 small white onion, root end intact, quartered lengthwise
1 bunch cilantro, leaves and tender stems
1 cup lightly packed fresh flat-leaf parsley
1/3 cup loosely packed fresh mint
1 tsp. fennel seeds
1 tsp. cumin seeds
8 oz. small Yukon Gold potatoes (1 to 1 1/2 inches in diameter), halved
6 oz. green beans, trimmed and cut into 1-inch pieces
1 medium yellow zucchini, cut into 1-inch chunks (about 2 cups)

Season the chicken thighs with salt and pepper. In a large pot over medium-high, combine the tortillas and broth, then bring to a boil. Using a slotted spoon, transfer the tortillas (they will have softened) to a blender, and ¼ cup water and blend until smooth, about 1 minute.

Pour the purée into the boiling broth and stir to combine; rinse out the blender and reserve. Add the chicken to the pot, cover and reduce to low. Cook, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, until a skewer inserted into the chicken meets just a little resistance, 30 to 35 minutes.

Meanwhile, heat the broiler with a rack about 4 minutes from the element. Line a rimmed baking sheet with foil. Arrange the garlic, tomatillos, poblano chili and onion in a single layer on the baking sheet. Broil until the vegetables are lightly charred, about 4 minutes, then flip them and continue to broil until the second sides are lightly charred, 3 to 5 minutes. Let cool for about 5 minutes, then transfer to the blender.

Add ½ cup water to the blender, then purée until smooth, about 30 seconds. Add the cilantro, parsley, mint, fennel, cumin, 2 tsp. salt and ¾ tsp. pepper. Blend until smooth and bright green, about 2 minutes, scraping the sides as needed. You should have about 2 cups of purée; set aside.

When the chicken is ready, stir the potatoes, green beans and zucchini into the pot. Bring to a simmer over medium and cook, uncovered and stirring occasionally, until a skewer inserted into a potato meets no resistance, about 15 minutes. Stir in the purée, then taste and season with salt and pepper as needed.