Coconut Milk

This eggless pudding gets extra chocolateness by using cocoa powder and melted bittersweet chocolate.

Nooch to the rescue.

To make this dish vegetarian, skip the shrimp and use cubed pumpkin or squash instead.

A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.

Wrapping a whole snapper in banana leaves keeps the fish super moist—and turns the dish into a total showstopper.

Fluffy, textured cauliflower rice with warm spices and crunchy roasted pumpkin seeds.

Cabbage has emerged as the hero of weeknight pantry cooking. Inexpensive and infinitely versatile, with an impressively long shelf life, one head of cabbage goes a long way. In this recipe, half of a cabbage is bathed in a turmeric-accented coconut milk until it’s meltingly tender and sweet. 

Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides. 

The ideal weeknight meal from Maneet Chauhan’s new cookbook Chaat. 

The curry and ground pork reference the origins of the dish, while the brussels sprouts and leeks are a nod to the local ingredients of Georgia, from chef Parnass Savang of Talat Market.

Leela Punyaratabandhu’s phanaeng-marinated beef skewers belong at your next barbecue. 

Spoon-tender meat, silky beans, and sweet, sticky rice give this Jamaican dish the equivalent feel of a “warm hug,” according to chef Kwame Onwuachi.

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

Coconut milk and lots of zippy aromatics bring life to this creamy cod chowder. 

Creamy, sweet Ataulfo mangoes are ideal for this simple, vibrant dessert.

Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce. 

The traditional South American cookie gets a twist in this shortbread sandwich filled with coconut dulce de leche.

These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.

This creamy, spicy-sweet dip pairs with leftover rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect desk-friendly lunch.

Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe from Hawa Hassan a rich aromatic experience.

One bite of this piña colada–inspired tres leches cake and you’ll understand why it earned the moniker “three sheets to the wind.”

This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.

This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.