Why does coconut sorbet taste so rich, even without cream or eggs? Well, because there’s plenty of fat in the coconut milk itself. It’s one of the easiest sorbets in the world to make, thanks to the prevalence of decent canned coconut milk, but I like to give it a spark of heat, too. Eat this on its own, or with a cookie or other dessert of your choice. It goes especially well with chocolate. Remember that to make good ice cream with a machine that requires a prefrozen canister, you need to plan ahead and put the canister in the freezer at least 2 days before you’re going to make the ice cream. (I store mine there.)
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.