Ingredients

Preparation

Extracting the meat from a coconut is not as difficult as you may think. Pierce several of the coconut’s eyes with a screwdriver or sharp metal skewer. Drain the thin, clear liquid into a bowl and taste it: If it's oily rather than sweet, the nut is rancid and should be tossed out. Bake the whole coconut in a shallow baking pan at 400°F until it cracks, about 20 minutes. When it's cool, wrap it in a towel and break it apart with a hammer. Pry the flesh from the shell with a screwdriver or a dull table knife and peel off the brown membrane with a vegetable peeler. Rinse the coconut under cold water and dry. Grate the coconut, using the medium shredding disk of a food processor or the medium teardrop-shaped holes of a four-sided grater, and chill, covered, until ready to use. —

Recipe notes

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Black Sesame Tofu “Basque” Cheesecake

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Kimchi Bloody Mary

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

Not-So-Secret Burger Sauce

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Homemade Whipped Cream

Fluffier, fresher, and fancier than anything from a tub or can.