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Recipe By: Grace Parisi Servings: Makes about 4 cups
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Skinless, boneless chicken breasts are simmered in a garlic-infused creamy sauce made from coconut cream, onions, and spices. Serve over hot cooked rice.
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Fennel studded Italian sausage and saffrin bring the flavor of Sardinia to this hearty, herb-freshened ragu.
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This recipe is by Joanna Pruess and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious cinnamon-spiced zucchini bread is moist and chewy with coconut.
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Cream of coconut and sour cream help this cake recipe deliver a wonderfully moist coconut cake with a cream cheese icing.
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Cauliflower and chicken are cooked in coconut milk and seasoned with curry in this rich, creamy dish.
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This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
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Coconut rum and pineapple juice floating with 151 rum - a great shooter for parties!
Ingredients: coconut, pineapple juice, rum
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Get BBQ Bologna Sandwich Recipe from Food Network
Ingredients: bologna, canola oil, toast
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Gluten-free coconut cake with walnuts gets a double dose of coconut from flaked coconut and coconut milk added to the batter.