Dealing with the lemongrass is the sole challenge of this dish, and only if you’ve never done it before. Maximum flavor is released from whole lemongrass stalks when they are beaten up a bit; bruising the length of each stalk with the blunt edge of a knife takes care of this in seconds. But to include lemongrass in a sauce you must first remove the tough outer layers—this is not unlike peeling a woody scallion—and then carefully and finely mince the inner core.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.