In Greek mythology, ambrosia was the food of the gods. In the South, it’s a sweet, creamy fruit salad made with oranges, coconut, pineapple, cherries, pecans – and mini marshmallows. Amen.
It’s not Easter without coconut! Follow Joanne Chang’s recipe for coconut macaroons made with a little something different – pastry cream!
Dearly Beloved, we are gathered together today to celebrate three-day weekends. With cake!
Longing for autumn and a bouquet of newly sharpened pencils? Bake a big batch of this granola.
Use coconut-infused evaporated milk to make this chest-numbingly cold, super-fruity grown-up slush with a serious rum kick.
Looking for a picnic dessert or something to make for Father’s Day? Try these rich, chewy, buttery bars made with brown sugar, bourbon, coconut, pecans and chocolate chips.
Haven’t you always wanted to drink a blue cocktail? Fun and tropical, like a sky-colored Piña Colada.
A silky, vegan-friendly soup flavored with brown sugar, maple syrup, pumpkin pie spice and cayenne.