I hate to admit this, but when I was a kid, my all-time favorite snack was those coconut-coated cake-and-cream filled marshmallow snowballs packaged in sticky pairs. Their neon-pink color was so fluorescent and I ate so many that I’m sure my insides are still glowing. Now I’m all grown up and presumably know better, but from time-to-time I still like a coconut-and-cake fix. This recipe is the remedy. The cake should be assembled at least a few hours before you plan to serve it so the flavors have time to meld. I guarantee that the most memorable thing about this cream-filled coconut cake concoction will be how great it tasted, not its shocking color.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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.