Coconut

South of Goa, the coastline of Karnataka state is scalloped with palm, mango, and jackfruit trees. This recipe comes from the city of Mangalore, where it is usually made with bangade, a small fish resembling smelt. We used salmon for this curry. And, when we can find them, we toss in about 10 fresh curry leaves along with the onion, garlic, and gingerroot.

The combination of chocolate and coconut makes for a luscious treat.

Coffee cakes rank among the most popular of comfort foods, welcomed at breakfast, lunch, afternoon tea, dinner, and as the name indicates, coffee breaks. A coffee cake batter is generally more liquid than a quick bread one and contains a bit more sugar, and as a result, the final product is lighter and moister. On the other hand, coffee cakes tend to be less sweet than butter cakes. There are many versions of kuchen, this streusel-topped sour cream type being a very popular one. It is commonly served at the meal following Yom Kippur, or Shavuot, and on Sabbath afternoons or the melaveh malcha ("accompanying the queen") party following the Sabbath. For the later occasion, spices are added to the batter and topping, reflecting those used during the havdallah ceremony signaling the end of the Sabbath.

This recipe can be prepared in 45 minutes or less. When buying fresh coconuts, look for ones without mold (check the eyes) or cracks. Choose coconuts that are heavy for their size—a sign that they contain plenty of liquid, which keeps the flesh from drying out. The thin, clear liquid, or "coconut water," can be used in soups or for cooking rice. You can also drink it as is. If it tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.

A delectable new take on the old-fashioned summer shortcake.

The classic dessert goes tropical in this luscious rendition featuring pineapple and coconut.

It's easier to make buttercream with a standing electric mixer, but it can be done with a handheld one.

Steve Silverman of South Burlington, Vermont, writes: "I consider myself more of a baker than a cook. When my kids were in elementary school and the only bread available at the supermarket was plain and white, I started baking. At one point, I was making five to ten loaves a week. But now I'm known for my challahs, which I give as presents during the holidays." This crunchy, not-too-sweet granola makes a terrific breakfast served with nonfat milk, or a delicious snack on its own.

Pecan pie dresses up for the holiday. Chocoholics, take note: In addition to the bits of chocolate in the filling, there's cocoa powder in the delicious crust.

On the eastern side of the Indian peninsula, fronting the Bay of Bengal, is Madras, the capital of Tamil Nadu state. This recipe from that cosmopolitan city is typically made with sardines, mackerel, and crab, but we have substituted orange roughy for a more delicately flavored dish.

These crispy cutlets feature a coconut-breadcrumb coating and sriracha mayo. Pair with a bright cuke salad to turn into a meal.

This riff on the Laotian classic comes together in 20 minutes.

Every stir-fry needs a star to keep you coming back. In this speedy shrimp recipe, it’s a crispy coconut and garlic topping you’ll want to eat by the spoonful.

If you’ve only been making coladas with rum, you’re missing out. Swap out the liquor for lighter, more delicate sherry for a new take on the classic cocktail.

Inspired by satay, sans the skewers, this saucy tofu is a dream atop rice.

This classic take on the coconutty Puerto Rican cocktail features warming spices and a generous glug of rum.

This laid-back dessert is creamy, tangy, crunchy, jammy—basically all the good things.