Coconut Milk

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.

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. 

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.

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

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

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

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.

No searing! No chopping! One baking dish!

If you've always thought you needed hours to make a luxuriously silky puréed vegetable soup, well, this recipe is here to say you don't! 

This simple, big-flavor chicken thigh dish is a great intro to the fundamentals of braising—once you've got the method down, you can braise just about anything.

This is a weeknight pantry curry that comes together in the time it takes to boil water for the rice noodles. Fast!

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

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

Hot tip: Make porridge on the weekend. Reheat this in the time it takes to make instant.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.

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.