There are countless sweets made from shredded or ground coconut, called cocadas. Some are cooked with milk and baked; others are mixed with piloncillo, thickened with eggs, and finished with liqueur or simply cooked in their own juice. How to choose one recipe? This was no easy task, but I chose this particular one from a small village in Yucatan, where I found a stand that sold more than twenty different kinds. The fresh lime zest brightens the slightly burnt flavor of the caramel that enrobes the tasty coconut morsels. This could even be used as a sort of jam if cooked a little less. For a little more information on coconut, see page 9.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.