The batter for these candy-bar-like cupcakes is laden with ground sweetened coconut and pecans; to further enhance their appeal, the cupcakes are dipped in a bittersweet chocolate glaze, then sprinkled with toasted coconut flakes. Creamed coconut, usually sold in jars at natural-food stores or online, differs from “cream of coconut,” which has added sugar and is typically used in cocktails. If you can’t locate creamed coconut, you can use another quarter cup of butter in its place.
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.