Three Thanksgiving celebrations later and I'm reliving my favorite dishes. One of the true highlights was a coconut milk pumpkin pie. The pie was incredibly moist, not overly sweet, and more complex than your average evaporated milk varieties. I'm going to keep this one in my Thanksgiving repertoire (or for anytime pie) for years to come. You can use a pre-made 9-inch pie crust for this or make you own. I mimicked the coconut flavor from the filling in the crust by using coconut oil in place of butter or vegetable shortening.

Coconut Milk Pumpkin Pie (Dairy-free)

Adapted from Thai Kitchen

Ingredients

9-inch pie shell, unbaked
3 eggs
3/4 cup packed dark brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 can (15 ounces) pumpkin puree
1 can full-fat coconut milk

Directions

Preheat oven to 425 F. In a medium bowl, whisk eggs, dark brown sugar, salt and vanilla until combined. Add pumpkin puree and mix until combined. Slowly stir in coconut milk. Pour into unbaked pie shell. Bake at 425 F for 15 minutes, then drop the temperature to 350 F. Bake for 55 minutes or longer (until knife inserted in center comes out clean). Cool on wire rack. Serve cold or at room temperature.

I had fallen out of love with Bon Appetit. The new editor had swept in and made drastic changes. I wasn't cooking anything out of it anymore. Plus, EVERYTHING had dairy in it. Sometimes I don't want to be creative and make substitutions for every recipe so that my husband can still eat it.

But, I kept hearing how great the recipes were. My brother and Mom were always making something new and delicious from BA. And, BA this, and BA that. I had to jump back on the bandwagon. The first issue arrived about a month ago. And, here's the first contribution to my blog from the issue. I've got several others bookmarked.

This caramel chicken is special. You know that sauce on General Tso's chicken and Sesame Chicken from your local chinese takeout? Well, this is it, but homemade and you know everything that went into making it. I'm making this sauce again soon for a glaze for chicken wings.

Caramel Chicken

Adapted from Bon Appetit

Ingredients

2 tablespoons vegetable oil
2 pounds boneless chicken thighs (skin-on, if possible)
Kosher salt
8 garlic cloves, peeled
⅓ cup (packed) light brown sugar
¼ cup unseasoned rice vinegar
2 slices ¼"-thick slices peeled ginger
1 cup chicken stock
¼ cup soy sauce or tamari
2 green onions, thinly sliced

Directions

Heat oil in a wide heavy pot over medium-high heat. Season chicken with salt. Working in batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off excess fat from pot.

Return pot to medium-high heat and add ½ cup water, scraping up the browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Add vinegar (it may bubble up; sugar will crystallize); stir to dissolve.

Add ginger, stock, and soy sauce, then add garlic and chicken, skin side up. Bring to a boil, reduce heat, leaving pot uncovered, and simmer gently 20-25 minutes until chicken is cooked through. Transfer chicken to a plate and cover with foil.

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken and any accumulated juices to pot; turn to coat. Top with green onions and serve over jasmine rice.