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Rich and creamy with a butterscotch-like flavor, this banana coconut pudding is sweetened with coconut sugar and can be used as a pie filling as well.
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Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.
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Autumn flavors of apple and sage are baked with bison breakfast sausage, eggs, and bread cubes in this delicious brunch strata.
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Belizean bread pudding, made with coconut milk, sweetened condensed milk, and raisins, is a delightful dessert for special occasions and dinner parties.
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A creamy, unexpected combination.
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Use nonfat Greek-style yogurt to slim down your coleslaw recipe.
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A delicious red curry sloppy banh mi sandwiches recipe.
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This flan's signature ingredients are condensed and evaporated milk and almond extract.
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A regional specialty in Southern California made with chocolate chip ice cream.
cooking.nytimes.com
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
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Get Thai Coconut Soup with Lemon Grass and Sugarcane Chicken Dumplings Recipe from Food Network
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Gluten-free skillet cornbread just got fancy with the addition of bacon, jalapeno peppers, and pepperjack to the batter.