Coconut

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!

This dressing is coconut milk and lime juice—and it's amazing.

When Anita Shepherd stopped eating dairy, she refused to leave yogurt behind.

If you can’t find no-sugar-added pineapple, this recipe works with pretty much any dried fruit of your choice.

We're crushing the coconut licuados at Atla in NYC.

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

But we're still downing them straight out of the bag.

We're into it.

How to choose between Passover coconut macaroons and flourless chocolate cake? Make this hybrid instead.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple.

We thought bread pudding couldn't get any better. We were wrong.

We think unrefined sugars make the classiest desserts.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

The coconut-date mixture in this recipe gets better the longer it sits.

Here's how to make that Golden Milk, and two more no-caf drinks, at home.

For a more caramel-y depth of flavor, toast the coconut flakes first.

When you're truly obsessed with coconut oil, it looks something like this.

If you have extra time, double the amount of vegetables for this split pea soup recipe, then scoop out half of the soffritto and freeze it for a shortcut another night.

The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.

When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)