Coconut Milk

Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.

A simple, creamy baked egg recipe with a limey-hot sauce on top.

The secret's in the (store-bought) sauce.

This all-purpose weeknight green curry recipe has great flavor complexity for how quick it is to make.

This colorful cold noodle salad is infinitely riffable.

If you opt for canned instead of dried beans in this recipe, they won’t be quite as creamy, but you’ll save yourself some time.

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple.

A savory take on classic miso soup.

Fact: vegetables just taste better with coconut milk

Coconut oil and milk are the magic ingredients in this sweet potato recipe.

While ground spices will work, the medicinal properties will be diminished, and the finished texture less silky smooth.

Dinner game-changer: start cooking your greens in coconut milk.

A creamy, flavorful noodle soup that you'll crave all year—the secret's in the laksa paste.

Prepared curry paste is a great shortcut ingredient for this pork tenderloin recipe; it carries a ton of flavor and has a very long shelf life.

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

A Filipino comfort food that’s traditionally made with chewy rice dumplings. The one served at Bad Saint, made with black rice, has an amazing color, addictively chewy texture, and earthy flavor to balances the sweetness.

Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.

Popsicles are great. Popsicles with rum? Even better.

Fresh cantaloupe + coconut make for the perfect summer cocktail.

This peanut satay sauce, along with pickled carrots, red chiles, cilantro, and crushed peanuts, helps make up the Banh Mi Dog.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

"Curry" rhymes with "hurry" for a reason. A few shortcut ingredients yield a gently spiced, deep-flavored sauce that’s ready in under an hour.