Nutty, rich, and just a touch sweet, these candied coconut ribbons are part of the regular assortment of sweets offered to guests during Tet. When I was growing up, the holiday was filled with visits to the homes of relatives and close friends. While the adults chatted and wished one another well for the year, I satiated myself with the sweetmeats and confections. These candied coconut ribbons were my favorites. Several years ago, I decided to make my own from a loosely written recipe found in an old Vietnamese cookbook. I mailed batches to my mother (a coconut lover) and invited her criticisms. After several rounds, I arrived at this recipe. Don’t be daunted by the need to crack open a coconut, as it is much easier than it sounds. In the end, you will be rewarded by the sweet coconut aroma that fills your kitchen and by a big batch of tasty candied coconut.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.