There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that. This riff on the classic Laotian dish uses crumbled tempeh—slightly nutty in flavor … Read more
How to store sweetened coconut: The sugar in sweetened coconut acts as a preservative, extending its shelf life compared to similar products. For the best results, store sweetened shredded coconut in an airtight container in a cool, dark place, like your pantry, for up to 6 months. Coconut Flour To make coconut flour, manufacturers steam … Read more
Every simple stir-fry needs a hero ingredient to make it shine. In this speedy recipe, it’s a crispy coconut and garlic topping you’ll want to eat by the spoonful. Straining the oil from the toasted, crunchy mixture does double duty: It keeps the topping from going soggy as it cools, and it allows you to … Read more
In the 1960s, a young woman named Soledad Pahud left the US and returned to her hometown, Laguna, with the goal of opening a bakeshop. She attempted to re-create the American apple pie, which she learned to make during her time abroad, but to no avail. Apples, not native to the Philippines, were hard to … Read more
It’s easy to confuse Blue Hawaiian and Blue Hawaii, two similarly named tropical cocktail recipes with nearly identical vibrant blue colors. But the two have different ingredients and origin stories. The Blue Hawaii dates to 1957 when Harry Yee, a bartender at what’s now the Hilton Hawaiian Village Waikiki Resort in Honolulu, Hawaii, created a … Read more
Saddle up because I have a new cookie to tell you about: cowboy cookies. Yes, the yeehawing, bootstrapping, twang-a-langing cowboys have their own namesake cookie and it’s pretty darn good. Most recipes for this all-American cookie involve an oatmeal cookie base studded with coconut, chocolate, and pecans: An oatmeal cookie taken to the max, if … Read more
Step 1 Place racks in upper and lower thirds of oven; preheat to 350°. Scatter 1 cup coarsely chopped raw pecans on a rimmed baking sheet and 1 cup (packed) unsweetened coconut flakes on another rimmed baking sheet. Toast coconuts and pecans, rotating baking sheets top to bottom and front to back and stirring after … Read more
Step 1 Place a rack in middle of oven and preheat to 350°. Toast 1⅓ cups unsweetened coconut flakes in an even layer on a rimmed baking sheet, stirring halfway through, until golden brown, 6–8 minutes. Let cool. Step 2 Generously coat a 10”-diameter tube or 15-cup capacity Bundt pan with nonstick vegetable oil spray, … Read more