Whether you follow a vegan diet or you just want a dairy-free dish that's bursting with lots of vegetables, this veggie ...

Trim stem off squash, and cut squash crosswise at base of neck to separate bulb and neck. Trim squash on all sides to create a (2 3/4-inch by 5-inch) rectangle. Cut squash into 1/4-inch thick ...

Build the sauce: Add Thai red curry paste, fish sauce, soy sauce, brown sugar, and coconut milk. Stir well and bring to a gentle boil. Reduce heat and simmer until the sauce thickens slightly ...

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has with more than 20 years of experience cooking ...

Stir in two 13.5-oz. cans unsweetened coconut milk, 1 Tbsp. fish sauce, and 2 tsp. honey and bring to a simmer. Add 2 baby bok choy, coarsely chopped , and reserved salmon; stir gently to submerge ...

Hetty Lui McKinnon’s new sheet-pan coconut curry with squash and tofu is an excellent example of the so easy, so flavorful recipes she’s known for.

In a medium saucepan, combine the rinsed rice, water, coconut milk, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and ...

Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds. Add curry leaves and sauté until aromatic, about 30 seconds more.

Pour in coconut milk, chicken broth, soy sauce, lime juice, and honey (if using). Stir well. Return the chicken to the skillet and let simmer for 10-15 minutes, until the sauce thickens slightly.