Canned coconut milk is great stuff—I use it all the time. But fresh coconut milk—made from dried, unsweetened coconut, which is sold at every health food store (and many Indian, Latin, and Caribbean markets)—is cheap, easy, delicious, and pure. You can make coconut milk thick or thin, depending on the proportions of water to coconut; this is a fairly rich blend, equivalent to canned coconut milk. The coconut also can be reused to make a thinner milk from a second pressing.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.