These paletas may seem very time-consuming, but the sweet and subtle flavor of fresh coconut is well worth the effort. You can prepare the shredded coconut up to a week in advance and refrigerate it in an airtight container. Choose a coconut that feels heavy for its size and inspect the eyes, making sure there’s no liquid around them, as that indicates a rotten coconut. I usually like to buy two just in case one is bad. The worst thing that can happen is that you have extra coconut, which you can store in the freezer or dry in a 250°F oven to make dried shredded coconut.
A generous glug of stout gives this snackable loaf a malty depth.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.