handful of fresh mint and basil leaves, torn, for serving Heat the coconut oil in a deep sauté pan over medium heat. Add the ginger, shallots, lemongrass and garlic, cook until soft and translucent.

When you put a can of coconut milk in the fridge, the chilled fat rises to the top and can easily be removed; what you’re left with is full-bodied coconut water. Adding this coconut water to ceviche ...

You may have poached fruit in red wine, but what about other liquids? Find out which one can give your fruit the tropical ...

We may receive a commission on purchases made from links. Poaching is a classic cooking method that gently simmers food in liquid until it's cooked through. We most often hear the term in the context ...

Finalist Susur Lee came across as intense and a bit scary during the most recent season of "Top Chef Masters" on Bravo, but in person he couldn't be a nicer, more Zenlike fellow to cook with. In town ...

Nutty, sweet coconut water tempers the acidity of the lime juice and cools the heat of habanero in this white fish and shrimp ceviche. Unsweetened dried coconut flakes add a crunchy texture.