I appreciate the convenience of canned coconut milk, but I admit that freshly made coconut milk has a bright flavor and soft, luscious mouthfeel that no canned product can ever match. And although you may opt for the ease of canned coconut milk most of the time, making your own milk at least once will prove rewarding. Coconut milk is extracted from the meat of mature coconuts, which have a dried brown husk (as opposed to the green husk of young coconuts). Look for one that is heavy for its size, an indication that it has lots of meat, the source of the rich milk. Give the coconut a shake to make sure there is liquid inside, a sign that the flesh has not fermented. Traditionally, the meat is grated, steeped in hot water, and then strained to yield the milk. The grating is done with a special round serrated blade, or the cook grates the meat while seated on a squat wooden stool to which a blade is attached. The food processor method given here is a great time-saver and yields excellent results.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.