You can slice the cauliflower any direction you like, just be watchful of your fingertips on the mandoline and work over a bowl to catch all the bits of flying florets.
Author: Claire Saffitz
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Author: Camille Becerra
Make and share this Shrimp With Spiced Masala and Coconut Milk recipe from Food.com.
Author: Ashley U
This looks harder to make than it is, which is the whole point.
Author: Claire Saffitz
A nice heartwarming soup for winter. Just a little different:) This serves 8 @ 1.5 points each for those on W W. I have listed points values beside each ingredient.
Author: Jogreen
Author: Sue Ellison
Make and share this Jamaican Coconut Snapper recipe from Food.com.
Author: Nat Da Brat
Make and share this Coconut Crusted Red Snapper recipe from Food.com.
Author: FoodieFanatic
These cookies are easy and fun to make. Soft like cake on the inside, made with coconut inside and out.
Author: TWINSPIRED8
The key to developing crispy browned surfaces on roasted cauliflower is baking in a superhot oven on the lowest rack so the baking sheet is close to the heat radiating off the bottom of the oven.
Author: Claire Saffitz
Make and share this Coconut Shrimp With Orange Mustard Sauce recipe from Food.com.
Author: JANIC412
These energy bites not only hit the spot for something sweet, they're also nutrient-dense and hit all your macros.
Author: Cara Clark
Author: Sam Talbot
Author: Harriet Tupler
From Bon Appetit October 2005 magazine courtesy of the Four Seasons' Hotel in Los Angeles. If I didn't post this recipe I knew sometime down the road I would have regretted it.
Author: COOKGIRl
An old classic that relies on a few new tricks-toasted-coconut milk, the use of gelatin, and the incorporation of whipped cream-to make the most ethereal pie imaginable.
Author: Sam Worley
I've been experimenting with this for a while and think I have it now. It's a good extra dish for a crowd of curry eaters like our family. The choice of vegetables is really up to you, but look for colours...
Author: JustJanS
Author: Roberto Santibañez
Author: Lori Longbotham
Author: Laurent Gras
This recipe is actually a south Indian recipe. Usually made with fresh grated coconut.But, I make it with dessicated coconut and it still turns out great. Adjust the seasoning to your taste as they are...
Author: Sana7149
Made of chiles, garlic, basil, shallots, lemongrass, and ginger-green curry paste packs amazing flavor.
Author: Jen Fisch
This apple, pear, and plum breakfast cobbler is a great way to use pressure cooking in a less obvious way, and it brings a delicious variation to your morning meal!
Author: Jennifer Robins
Author: Terry Conlan
Sinuglaw is a combination of ceviche plus inihaw na liempo, or grilled pork belly. The smoky meat is great with the tart flavor of vinegar-cured tuna.
Author: Nicole Ponseca
Whether you call them magic bars or seven-layer (or sometimes five-layer) cookies, you probably know these treats. Chunky bits-like chocolate chips, nuts, and coconut-get layered over sticky condensed...
Author: Kristin Donnelly
Banana cream pie with a toasty coconut crust makes this pie an all-time favorite.
Author: Land O'Lakes
This bark recipe, packed with flax, chia, and sesame seeds, almonds and coconut, lands somewhere in between granola bars the snack and granola the cereal.
Author: Elisabeth Prueitt
Author: Abigail Johnson Dodge
Author: Stan Frankenthaler
These cookies are made using almond flour, coconut flour, coconut oil and dark chocolate nibs. Not technically paleo, but a good treat if you are mostly paleo. Gluten-free, dairy-free, sugar-free.
Author: MelissaMC
I just love nuts, especially cashews! So, about 15 years ago I started experimenting with making a cashew cookie based on the Betty Crocker® peanut butter cookie recipe. Over time, I have become gluten-free,...
Author: smallbitesbigworld