These paletas may seem very time-consuming, but the sweet and subtle flavor of fresh coconut is well worth the effort. You can prepare the shredded coconut up to a week in advance and refrigerate it in an airtight container. Choose a coconut that feels heavy for its size and inspect the eyes, making sure there’s no liquid around them, as that indicates a rotten coconut. I usually like to buy two just in case one is bad. The worst thing that can happen is that you have extra coconut, which you can store in the freezer or dry in a 250°F oven to make dried shredded coconut.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.