Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect...
Author: Tara O'Brady
Braising bone-in chicken in your dish helps build flavor and sauce depth.
Author: Brad Leone
This is the tastiest soup I have ever eaten in my life. iTs really sophisticated and unusual. I got the recipe from The BestSoups cookbook. Honestly its...
Author: angelina ballerina
Whether you're following a grain-free diet or not, this oatless, coconut, almond, and mixed seed "granola" is so good you'll never miss the oats.
Author: Anna Stockwell
I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts...
Author: Rick Martinez
A perfect ending to a Valentine's Day dinner, these bite-size confections are like miniature candy bars - only better. Plus, they keep for a week.
Pumpkin soup is an Australian favourite, but I sometimes find it a bit bland. This recipe adds a little something extra, without overpowering the pumpkin...
Author: Gingernut
Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.
Author: Nava Atlas
Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed...
Author: Ruth Cousineau
I've been experimenting with this for a while and think I have it now. It's a good extra dish for a crowd of curry eaters like our family. The choice of...
Author: JustJanS
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut...
Author: Anna Stockwell
A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.
Make and share this Deep-Fried Coconut Shrimp recipe from Food.com.
Author: evelynathens
Make and share this Delightful Coconut Beef Curry With Chinese Snow Peas recipe from Food.com.
Author: Super San Mateo Che
This punched-up chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with curry spices, creamy coconut milk, bright ginger,...
Author: Laurel Randolph
In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.
I know, I know, it's not authentic and it doesn't contain all the ingredients in the Thai name. But for poor, deprived college-town students like me, this...
Author: melewen
This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a...
Author: Andy Baraghani
This chilled rice pudding pie is adapted from the popular dessert at MeMe's Diner in Brooklyn, NY. A sesame-stick-crumb crust is covered in a thick layer...
Author: Bill Clark
Make and share this Coconut Shrimp With Orange Marmalade Sauce recipe from Food.com.
Author: carolinafan
Make and share this Shrimp With Spiced Masala and Coconut Milk recipe from Food.com.
Author: Ashley U
This recipe is actually a south Indian recipe. Usually made with fresh grated coconut.But, I make it with dessicated coconut and it still turns out great....
Author: Sana7149
This was from one of the first contestants, Susannah Locketti, of Food Networks Next Food Network Star show. I would like to thank everyone who has posted...
Author: SoChic
This deliciously sweet loaf is perfect to grab and go for breakfast, but works as well for an easy summer dessert, and it's gluten free and grain free...
Author: Alice Liveing
I've made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it's also quite delicious with regular...
Author: Chitra Agrawal
Almond butter is a staple in my pantry and in my diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient...
Author: Hannah Bronfman
This recipe has one of the most un-pie pie fillings you'll ever come across. There's nothing moist or juicy about it, and the name itself could very well...
Author: Ken Haedrich