A main dish recipe for a thick and hearty Chili Macaroni Soup that combines not two but three of my favorites: chili, soup and pasta! And yes, I know it's
Fresh steamed mussels are a beach shack treat you can easily make at home. Here, five variations from Marc Murphy, chef-owner of the seaside-inspired Ditch Plains in New York City.
I started making tres leches because it is my neighbor's favorite thing and I like her. I started with Martha Stewart's recipe which is a great jumping off point -- but it is not as juicy as a traditional tres leches, which you will find resting in a shallow lake of sweet milk. So I adjusted up for that, and here I have swapped in some coconut, some lime (because it is one of coconut's BFFs) and I used Tahitian vanilla which is a bit more floral than Mexican (but if you can't find it, go with whatcha got). It's rich and milky and coconutty and good. Ask the neighbors.
