Lemongrass, a key ingredient in Vietnamese and Thai cooking, contributes a clean, citrusy taste and fragrance to dishes, such as in this Southeast Asian sausage, where it lightens the bold seasoning. Only the pale, tender inside of the bottom part of the lemongrass stalk is used. To prepare lemongrass cut off and discard the long, thin, gray-green leafy tops and trim away the root end. Peel away the stiff, outer leaves down to the tender core. Slice the core into very thin rounds or chop finely.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.