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cooking.nytimes.com
This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month Or freeze for longer storage
cooking.nytimes.com
Don’t mistake this impressive layer cake for a modest banana bread It’s a billowing, head-turning dessert covered in white swirls of coconut frosting Roasting the bananas before mashing them into the batter for intensifies their flavor, while the toasted coconut adds sweetness and crunch
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Coconut rum slushies made with vodka, coconut-flavored rum, juice, and black tea are a refreshing summer treat.
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Get Coconut Water Cold Brew Coffee Recipe from Food Network
Ingredients: coconut water, coffee
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Get Black Pepper Ice Cream Sandwiches Recipe from Food Network
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Humdinger cake, very similar to hummingbird cake, combines yellow cake mix, pineapple, and bananas to create a very moist cake.
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Grated fresh pumpkin helps make this slightly different take on the traditional Thai steamed cake.
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Get Coconut Jelly Recipe from Food Network
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Arborio rice is great for Stephanie Prida's pudding, because the plump grains stay perfectly firm and chewy.
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Get Dana's Crispy Coconut Chicken Recipe from Food Network
cooking.nytimes.com
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything And it’s a great and adaptable medium for cooking other proteins — not just chicken Try cubes of lamb, fish fillets, or chunks of pork