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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.