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I typically use the white coconut cream that floats to the top in a can of full-fat coconut milk. To get the cream, don’t shake the can. Open it and scoop out the cream on top with a spoon. In a 13- to 14-ounce can, you’ll get 1/3 to 1/2 cup cream. As an alternative, you can buy a can of coconut cream.
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This garlicky mayo-like sauce is the extra special something you’ve been craving.
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Le Talleyrand was delicious, a little complicated to make but doable, and the flambé part really cool. Especially when spooning the blue-flamed burning kirsch from the egg shell over the rest of the meringue.
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This step-by-step recipe for homemade tortilla chips gives you options to bake, fry, microwave, or air fry.
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This biryani-style rice comes together in one pot and is made with pantry ingredients. It's full of tomato flavor and warming spices.
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This one-pan dinner is ready in a flash! Broccoli takes on a sweetness in the oven, and the salmon, topped with miso butter, becomes flavorful and moist. This one is sure to become a favorite!
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Chickpea flour is sometimes labeled as besan flour or gram flour. You can use either!
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The classic New Orleans muffuletta is the most delicious picnic sandwich on the planet—the olive salad and the cold cuts between sesame-crusted bread taste even better the longer it sits.
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These pumpkin and coconut ladoos are a sweet, creamy, and decadent Indian treat scented with warming spices—perfect for Diwali.
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Marinate overnight, then roast all day until fall-apart tender.
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The brand of atta flour I typically use to make roti is 24 Mantra Organic. You can purchase a bag online.
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Cháo gà is a Vietnamese chicken and rice porridge that is basically comfort in a bowl. Make a giant pot and enjoy it again and again throughout the week.
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One bite of this classic sandwich and you’re transported to New Orleans.
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Eggplant cooked Sichuan-style with plenty of garlic, ginger, scallions, and lots of heat! Perfect for all you fire eaters out there.
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You can use either coconut oil, ghee, or clarified butter for this recipe. Clarified butter or ghee will add a wonderful buttery flavor to the rice if you use it and is more traditional for this Indian style rice. Use coconut oil for vegan option.
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