Coconut

There's no searing or chopping. You barely need a knife!

Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting for a potluck. Dress and assemble just before serving.

All you need is some rice to soak up all that spiced, coconut-y goodness. This chicken curry recipe is a winner.

This recipe is a new weeknight essential. Now I’ll explain the whole zombie thing.

4 pints of ice cream, 1 coconutty crust, and the most stunning dessert you’ll make this summer.

They're a quick and crowd-pleasing hit I’ll make on repeat with no shame.

If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

The crushed peanuts and shredded coconut on top give a subtle but addictive crunch.

It's our favorite unrefined sugar for baking, cooking, and sprinkling with wild abandon.

Oats? You won't miss 'em.

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats.

It’s sweet, spicy, and tart—and we have four ways to use it.

There's no problem this super creamy, make-ahead pudding can't solve.

If you love the texture of chia pudding, it gets even closer to bubble tea with the addition of tapioca pearls here.

Coconut cream gives this soup velvety richness.

It's free of refined sugar, too.

Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.

This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free.

These meringue-like cookies have all our favorite granola ingredients. But we promise—they're cookies!

A savory trail mix that you can eat on its own, or sprinkle on top of yogurt, soups, and salads for crunch.

Is that so wrong?

These party-friendly batched cocktails will keep your chill going all season long.

This spicy-sweet-funky Filipino condiment is delicious on grilled fish, chicken, tacos, sandwiches, grain bowls, noodles, eggs, burgers... pretty much anything you can think of will be improved by a dab or two.

Yes, you can serve this in a punch bowl if you don't have any coconut shells lying around!