I hate to admit this, but when I was a kid, my all-time favorite snack was those coconut-coated cake-and-cream filled marshmallow snowballs packaged in sticky pairs. Their neon-pink color was so fluorescent and I ate so many that I’m sure my insides are still glowing. Now I’m all grown up and presumably know better, but from time-to-time I still like a coconut-and-cake fix. This recipe is the remedy. The cake should be assembled at least a few hours before you plan to serve it so the flavors have time to meld. I guarantee that the most memorable thing about this cream-filled coconut cake concoction will be how great it tasted, not its shocking color.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.