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Roasting a whole chicken takes about an hour, but cut out the backbone and flatten the bird and it will grill perfectly in 30 minutes. Melissa Rubel rubs the chicken with a simple, Thai-inspired mix of red curry paste, coconut milk, and brown sugar.
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A luscious coconut, pecan, caramel, sour cream brownie that will have your taste buds dancing and begging for more.
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A sweet and creamy carrot salad made just 5 ingredients has a pretty color and the flavors of coconut and raisins. All you do is mix it up, chill it, and serve it.
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This wonderful pie is a mix of the chocolate lovers', coconut creme lovers' and banana creme lovers' dream come true.
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The coconut milk in this quick and easy Filipino fish dish gives the catfish a very savory taste. Serve with rice.
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Make-ahead BBQ Chicken Burrito Bowl with corn, black beans, and pico de gallo. Great for lunch or dinner during busy weeks!
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This recipe for garlic, herb, and Pecorino cheese pesto comes from a poem attributed to the first-century B.C.E. poet Virgil.
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A mix of Swiss cheeses and smoked Gouda make a rich fondue, perfect for dipping crusty French bread.
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Freshly grated horseradish root spices up beautifully grilled yellowfin tuna steaks in this fabulous recipe.
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Give boneless pork chops a subtle Indian influence with this recipe, which tops them with a sweet apple-raisin chutney.
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Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged "baby" carrots will never taste the same.)