Made with milk, rather than cream and eggs, this ice cream is thickened with cornstarch, which Vietnamese cooks use to yield a smooth texture. The result is a lighter-than-usual ice cream that allows the lemongrass to shine. When preparing the lemongrass, you need to remove only the dry outer leaves and trim any dry edges at the very top. You can then use as much of the stalk as you like, as it is discarded after the milk is infused. In fact, sometimes when I trim lemongrass for other recipes, I freeze the tough top sections for making this ice cream.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.