We've said it before and we'll say it again: Coconut milk is one sexy, dreamy canned good. It's sweet but not cloyingly so, rich but not heavy. It's cheap! It adds depth to the savory and the sweet. Its basically your new dairy-free best friend.
Whether you need a dairy-free ice cream or custard for the lactose intolerant or just want to feature tropical flavors, coconut milk makes a great custard base to turn into ice cream or flan. You can sub in canned coconut milk instead of milk in most custard recipes.
I am a big fan of cauliflower mashers-a wonderful healthy substitute for real mashed potatoes. However, I recently had the opportunity to try cauliflower soup for the first time and now I cannot get enough of its comforting delicious taste.
Mustique is lush with coconut trees and I quickly discovered that the coconut is an integral part of island life. I find it endlessly inspiring because nearly every part can be used to add complexity and a spectacular tropical flavor to any dish.
Mozambique was once one of the largest coconut producers in the world. Today, reports estimate that as much as half of the country's coconut trees have been destroyed, making it impossible to sustain the same level of production.
My lactose intolerance began far ago in a long-away land known as Meredith Used to Only Eat Bread and Cheese. I have looked far and wide into milk alternatives for my iced coffee with a splash of cran, and I thought that I would share them with you.
Most organ meat is underrated, but lamb's heart is particularly delicious. I've only ever been able to get it from lamb vendors at the farmers' market; it's so unpopular they usually just give it to me for free.