Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand.
Author: Bon Appétit Test Kitchen
This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.
Author: Nguyen Tran
This curry is redolent with big spices like star anise and garam masala-you'll be thrilled by how well they play against the sweet meatiness of the carrots.
Author: José Andrés
Author: Danny Murry
This recipe for coconut bar cookies came to me from my maternal Gramie Watson and quickly became a most-requested item at the kids' schools as well as at church and other venues where it was sampled.
Author: debbthebee
This punched-up chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with curry spices, creamy coconut milk, bright ginger, and fresh lime juice.
Author: Laurel Randolph
Author: Kay Chun
Author: Lauren Chattman
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Author: ElizabethKnicely
Author: Diane Rossen Worthington
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Author: Camille Becerra
Author: Martha Hall Foose
Five different types of coconut, plus almonds, oats, and whole wheat flour go into our quintuple-threat, nutrient-dense breakfast or snack bars.
Author: Chris Morocco
Author: Peter Gordon
Use coconut milk in place of milk and eggs for French toast you can whip up even when your fridge is empty.
Author: David Tamarkin
Enough cannot be said of the Sri Lankan delicacy black pork curry. Its spiciness comes from the black pepper and its black color from the roasted curry powder and roasted coconut.
Author: Ruwanmali Samarakoon-Amunugama
A Tyler Florence recipe (from the Food Network). Absolutely gorgeous and a real crowd-pleaser! I personally don't use as many limes as he does and it still turns out wonderfully.... (I use 4 limes)
Author: Raquel Grinnell
Author: Sue Ellison
Make and share this Jamaican Coconut Snapper recipe from Food.com.
Author: Nat Da Brat
Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot.
Author: Anna Stockwell
Very chewy, very chocolaty (and very yummy!) cookies.
Author: Andrew Morgan
This recipe has one of the most un-pie pie fillings you'll ever come across. There's nothing moist or juicy about it, and the name itself could very well scare you off, but somehow it all comes together....
Author: Ken Haedrich
Author: Sam Talbot
These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut...
Author: Anna Stockwell
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the...
Make and share this Coconut Jumbo Shrimp recipe from Food.com.
Author: Diana Thompson
Author: Maya Kaimal
This is a slightly spicey, slightly sweet combination of flavors that is sure to suit the pickiest of eaters. Adjust the cayenne to suit your personal taste.
Author: Bev I Am
Almond butter is a staple in my pantry and in my diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient in a perfect little bite-size dessert that is...
Author: Hannah Bronfman